hello everyone today it is dessert time again we're making the POIs vanillin of course which if you translate it it means basically the pear in a beautiful Helen fashion all right but try a new direction in English if you don't know what the problem is it's simply a poached pear part in a clear syrup of a bit of lemon and then when it's cooked you serve it on a plate with a bit of melted chocolate some ice cream on the side whipped cream egg makes for a classic French dessert that everybody loves the kids love it the adult of it and all the restaurants in France on their dessert menu will most likely have it as well so you cannot miss that recipe it's a simple efficient again the classic French one and we're going to learn today how to make the poor better then let's get started okay for the pantry shop moving forward all of the step-by-step instruction as well as the list of precise ingredients I've been moved permanently to our website the French cooking Academy calm you should have the link at the top of the screen so click on the link or just go directly to our website the French cooking Academy calm okay so poaching pears what is the theory you buy some parents not too soft step number one we're going to trim off the end here step number two we're going to remove the core and dig inside try to remove as much as we can then we're going to peel that's going to step number three brush with lemon reserve in water that's the theory now let's do the practice okay so let's do this so first thing take a scissor you just going to trim off the end of the pear here of the of the stalk so it's nice nice looking step number two we're going to try to remove the cod is why it's a bit difficult you take a knife and you're going to try to basically dig inside make a circle so that's a little bit like that comes off all right so from here you're going to use one of those this is a micro melon baller if you don't have that you can also try to use an apple corer but you're going to put like this insert it and try to remove as much as we can today we're going to be using that one and what you do is very simple you basically dig in and bit by bit you're going to remove the core only so you see the seeds you just aim for the seeds you don't remove the whole pair and you keep on digging like this until it's all done when you're done you get something like this you see the hole basically what you do usually you just use a container you just take a peeler and slowly you're just going to peel your pear bit by bit final step you take a lemon you take your pear and you make sure you brush it evenly with lemon to avoid that it gets dark what I do on top of that when it's done with the lemon i plunge it into a water with ice and lemon juice to make sure you keep the nice color of the pear right now we're going to be making the syrup in which the pears are going to post you take five or six hundred gram of sugar very simple lemon zest it's a lot of sugar and I'm using half a fresh vanilla pod that you discard into pieces you add 1 liter of water that's half a liter 1 liter and you bring that mix to the boil when your syrup has now reached the boiling point it's clear it's boiling at this point you put your head down you take immediately your pair and you plunge them in the boiling syrup okay after that you make sure they're all covered in water we're going to add one of the circle of parchment paper we do that to avoid that the surface of the pear even becomes black at any point in time okay that's that's very very important okay so it looks nice and professional nice and neat that's what we want we're working like professionals then you put a lid on and we're going to let these simmers you control your heat you just want to simmer you don't any boiling bubbles I'm just slide simmering at the bottom 15 to 20 minutes until your parents are totally cooked alright after 15 to 20 minutes you take the heat off we're going to open the parchment paper remove the parchment paper altogether and this is what we get this is the result of the pear that some bruising but that was originally on the pears it's not because of the cooking or anything like that it's nice and scooped and now it's time to leave this mix on the back of the stove with no heat and let it cool down in the syrup so you can eventually put back the parchment paper on and you wait until it's totally cold okay so about 10 minutes before you want to serve your pear you're going to prepare your chocolate sauce from the book it says you make a makeshift memory which is a bit of water in a small pan like that I'm taking another pan I'm putting on top it does not touch the water the water must not touch your container okay so not too hard of a fire does the bommali we're going to make the chocolate chocolate sauce 200 grams of chocolate with 58 percent up to 50% of cacao and a little bit of butter in there oh sorry Oh of water when it's here you're basically going to wait until the chocolate melts and we're going to then add a little bit of cream that I've got here on the side nice and warm just to make that sauce nice and silky all right it goes very fast when you chocolate the bit like this kind of melty as you can see it's a bit soft I'm just going to add a little bit of warm cream don't take call because it's going to freeze everything but just a little bit and bit by bit you're just going to incorporate your cream in your chocolate and let it melt basically going to repeat the process until you get a nice smooth chocolate sauce that's all what it takes when your sauce is liquid enough basically the way you want it you're done all right so I've taken the pear out of the fridge and first thing I can see it's like really really nice and clear that's not really good now let's taste that thing Wow sorry it's good it is actually pretty good first time I made this I'll describe it it's like an explosion of pear taste I mean that juice here imagine pear juice it's like 80% pear taste like really really very lovely pairing with a 20% vanilla that just go perfectly with that sugary taste cannot describe it I would say like honest is really fine dining style really good great well let's try it let's dish it out and see how it looks okay so let's dress that poor billion from how book approaches that the chocolate sauce has to be not on the pear but on the side of the plate so I'm complying sorry about that I'm just adding a little point of cream to put my ice cream on I'm going to take one of my pears to put it on on the plate that's what's recommended and then I'm going to try as well to add some ice cream so it's just got it from the show but left it outside a bit too long and it's a little bit soft so sorry about this and basically from here you just cover apparently you desert with you sprinkle it apparently with almonds that's what it says on the side so you've got the sauce now you got the the pear in the middle and it's ready to eat like this with the chocolate on the side and that's it that concludes our video for the day I hope you enjoy it if you want to subscribe so of course please do join us on a French Cooking Academy and I see you next time bye bye