Sweet Recipes

Golden Chai Poached Pear With A Golden Paste Glaze

By May 28, 2021 January 17th, 2024 No Comments

Recipe realized by Alice Pagès @alicepages

La Main Noir Products : Wild Sticky Chai, Black Paste

For 2 people

Preparation time – 45 minutes (not including soaking of cashews and buckwheat)


Black Crumble

  • 30g almond powder
  • 15g of rolled oats
  • 50g Black Paste
  • 15g of maple or agave syrup
  • 20g of melted coconut oil
  • pinch of fleur de sel

Buckwheat and coffee cream

  • 60g of dried buckwheat
  • 20g of raw cashews
  • Half à ripe banana
  • 20g of thick coconut cream
  • 1 teaspoon of agave or maple syrup
  • 1 teaspoon of ground coffee
  • ¼ teaspoon of cinnamon powder
  • Pinch of fleur de sel

Date, Cider and chai caramel

  • 3 large dates (without the pip)
  • 80g of thick coconut cream
  • 45ml of water
  • 1 heaped teaspoon of Wild Sticky Chai
  • 1 teaspoon of vanilla
  • 1 teaspoon of cidre
  • Pinch of fleur de sel

Poached Pear

  • 1 pear
  • 250ml of water
  • 30g agave or maple syrup
  • 1 heaped soup soon of Wild Sticky Chai
  • Zest of half an orange

Other garnish

  • A handful Roasted hazelnuts
  • Half à passionfruit

Black Crumble

  1. Preheat your oven to 170 degrees
  2. In à bowl, mix the almond powder, oats and then pour the melted coconut oil, syrup and fleur de sel – Mix together with à spatula
  3. Add the Black Paste and work it all together with your hands until a non sticky crumble texture and à black colour
  4. Spread out over à tray and cook in the oven for 8 minutes, then let cool down

Buckwheat Coffee Cream

  1. At least 4 hours before, soak the cashews and buckwheat in à large volume of water – Then rinse and dry
  2. Add the dried buckwheat and cashews in à blender and add all the other ingredients. Mix at à high speed until it has à smooth and creamy consistency, put aside.

Date and Chai Caramel

  1. Add the coconut cream, water and Chai in à pot – bring to à light boil and let infuse 4 minutes
  2. Filter the mixture and place the liquid in à blender
  3. Add the dates, cidre vinegar, vanilla and fleur de sel
  4. Mix at à high speed until you have à smooth and cream consistency, put aside

Poached Pear

  1. Add water, sticky chai and maple syrup in à casserole, bring to à boil and let infuse for 5 minutes
  2. Meanwhile, peal the pear and cut it in 4 (taking out the seeds)
  3. Add the pear to the poaching liquid and let cook for roughly 10-15 minutes and à very low simmer
  4. Once the pear is tender, taking it out and let cool


Dressing the Plate

  1. Spread à few spoons of the buckwheat cream on the base of the plate, then add à handful of crumble as à bed
  2. Add 2 pieces of pear on top of the crumble and pour over some of the caramel on the pear
  3. Add some roasted hazelnut and passion fruit