Poire belle Hélène [petits gâteaux] from Pâtisserie Made Simple: The Art of Petits Gâteaux (page 135) by Maxine Scheckter

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pear juice for pear purée. You may use the Chocolate cake recipe on p. 239. Recipe calls for freezing various components during preparation.

  • darcie_b on March 07, 2026

    My guests raved about this dessert. I might try blooming the cocoa with boiling water instead of using just milk and cocoa, because I thought the chocolate flavor was a bit muted, but overall an impressive dessert. I added cardamom to all of the components except the mousse and enjoyed the flavor. This isn’t as complicated as it looks, the instructions guide you through the process.

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