Chocolate Crustillan
8 servings
285 minutes
Chocolate crustilian is an exquisite dessert of German cuisine, combining airy chocolate biscuit, crispy wafer layer, fragrant pear filling, and delicate chocolate mousse. This dessert embodies a richness of textures: the softness of the biscuit contrasts with the crunch of the wafers, while the sweetness of chocolate is balanced by the light fruity tartness of pears. Crustilian emerged as a variation of traditional German cake enriched with elements from the French pastry school. Its flavor is a harmony of deep chocolate aroma with nutty undertones and the freshness of caramelized pears. It is perfect as a luxurious finish to dinner or with a cup of aromatic coffee. It is important to chill each layer carefully for the dessert to achieve the desired texture and taste, as this is the secret to its refined structure and enjoyment.
1
Preheat the oven to 180 degrees.
2
First, prepare the biscuit. Melt the chocolate in a water bath. Separate 2 eggs into yolks and whites. Whip the whites into a strong foam. Keep the yolks.
- Dark chocolate: 280 g
- Chicken egg: 3 pieces
3
Remove the chocolate container from the water bath, add an egg, yolk, and starch. Mix the mass thoroughly and gently add the whipped egg whites.
- Chicken egg: 3 pieces
- Cornstarch: 0.5 teaspoon
- Egg white: 6 pieces
4
Place the dough in a greased springform pan and bake for 10 minutes.
- Butter: 30 g
5
To prepare the crustilian, crush 60 grams of wafers into crumbs. Melt chocolate with nuts in a water bath. After the chocolate melts, add almonds and wafer crumbs.
- Chocolate wafers: 80 g
- Chocolate with nuts: 100 g
- Chopped almonds: 60 g
6
Remove the finished chocolate biscuit from the mold and let it cool. Line the mold with aluminum foil and place the remaining biscuit in the mold. Spread a layer of krustilyan (about 1 cm) on top of the biscuit and refrigerate for 30 minutes.
7
For the pear filling, wash the pears, peel them, remove the core, and cut the flesh into small cubes. Heat butter in a pan and sauté the pears for 6 minutes. Place the cooked pears on a crusty base and refrigerate for another 30 minutes.
- Pears: 600 g
- Butter: 30 g
8
For chocolate mousse, melt the chocolate and whip the egg whites to a stiff foam, add a pinch of salt and gently fold into the melted chocolate. Cover the pears with chocolate mousse and refrigerate the dessert for 3 hours.
- Dark chocolate: 280 g
- Egg white: 6 pieces
- Salt: to taste
9
Break the remaining waffles. Before serving, sprinkle the dessert with waffles.
- Chocolate wafers: 80 g