Tips and tricks on the pear chocolate crumble with the magimix

14 tips and tricks about the magimix recipe

• Choose ripe but firm pears : Pears should be ripe for optimal flavor, but they should also remain firm after cooking to avoid turning into a puree.
  
• Experiment with different types of pears : Try different types of pears, such as Bartlett, Anjou, or Bosc pears, for different flavors.
  
  
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• Spice up the pears : Add a pinch of cinnamon or nutmeg to enhance the flavor of the pears.
  
• Use high-quality chocolate : Opt for good quality chocolate with a high cocoa content for a more intense flavor.
  
• Cut the chocolate into pieces : Cut the chocolate into pieces instead of using chocolate chips to get melty chocolate chunks inside the crumble.
  
• Prepare a crumbly dough : Make sure the crumble dough is well mixed until it has a crumbly texture. Feel free to adjust the amount of butter to achieve this.
  
• Keep the crumble dough cold : If the crumble dough becomes too soft, refrigerate it for a few minutes to firm it up before using.
  
• Monitor the cooking process : The crumble should be golden and crispy, so watch the cooking process carefully to avoid burning it.
  
• Let it rest before serving : Allow the crumble to rest for a few minutes after cooking to stabilize before serving.
  
• Serve with a scoop of ice cream : For an even more indulgent dessert, serve the pear chocolate crumble with a scoop of vanilla or cream ice cream.
  
• Replace the chocolate : You can replace the chocolate with apples to make an apple and pear crumble.
  
• Presentation idea : You can use glass jars for presentation.
  
• Fruit and spice ideas : Replace the pears with bananas to make delicious banana chocolate crumbles. A sprinkle of cinnamon will make them more flavorful, a dollop of whipped cream will make them more indulgent, and a touch of speculoos will make them exquisite.
  
• Other possible fruits : Use berries, kiwi, or rhubarb and you will get an excellent berry crumble, kiwi crumble, or rhubarb crumble.