10 to 30 mins
[col type=”one-fourth last”]
By Glynn Purnell
From Saturday Kitchen[row]
For the chocolate parcels
- 250g/9oz dark chocolate, chopped into small pieces
- 250g/9oz salted butter, diced
- 225g/8oz caster sugar
- 75g/2¾oz plain flour, sifted
- 7 free-range eggs, plus 1 free-range egg yolk
- 1 pack pre-made filo pastry, you will need about 12 sheets
- vegetable oil, for deep fat frying
- 50g/1¾oz sugar mixed with ground cinnamon
For the butterscotch
- 185ml/6¾fl oz double cream
- 1 vanilla pod, split
- 365g/12½oz caster sugar
- 4 tbsp liquid glucose
- large pinch flaked sea salt
- 300g/10½oz butter, diced, at room temperature
For the poached pears
- 500ml/18fl oz apple juice
- 100g/3½oz soft light brown sugar
- 3 star anise
- 1 cinnamon stick
- ½ tsp ground black peppercorns
- 1 vanilla pod, split
- ½ bunch thyme
- 1 bay leaf
- ½ lemon, zest only
- 5 Conference pears, peeled
To make the chocolate parcels, melt the chocolate and butter in a bowl set over a saucepan of gently simmering water. Put the sugar and flour in a bowl together. Whisk the eggs and the egg yolk together.
Add the eggs to the chocolate mixture, then fold in the flour and sugar, making sure there are no lumps. Place the mixture in piping bags in the fridge to firm up overnight.
To make the butterscotch, place the cream and vanilla in a saucepan and bring to the boil. Leave for 20 minutes to infuse. Heat a separate saucepan and add half of the sugar and the glucose. Cook until it becomes an amber caramel. Add the remaining sugar and cook until it becomes a golden caramel. Pour in the infused cream slowly, whisking to emulsify. Remove from heat. Add the salt and then add the butter, cube by cube, until dissolved, to fully incorporate.
To make the poached pears, place all the ingredients (apart from the pears) and 500ml/18fl oz water into a saucepan and bring to the boil. Reduce the heat to a simmer. Rub the pears with a scourer to remove any remaining peel. Place the pears into the liquor and simmer for 8–10 minutes until a sharp knife easily penetrates the flesh. Remove the pan from the heat and leave the pears to cool in the liquor.
Preheat the oil in a deep fat fryer to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Create the parcels by brushing the filo sheets with oil and folding them in half. Pipe the chocolate mixture in the centre of the filo sheets, leaving a wide border all around. Roll up the pastry to create a long oblong shape. Tuck in the ends tightly. Cook for 3-4 minutes in the deep fat fryer. Carefully remove from the fryer and roll in the sugar and cinnamon mixture.
Serve the chocolate parcels warm with the pears and butterscotch sauce alongside.