Breakfasts and brunchs

Maple and Pear Mini-Parfaits

Mini-parfaits de poires à l’érable

  • 1 square puff pastry (10 cm / 4")
  • 30 ml (2 tablespoons) butter
  • 6 pears, peeled, cored and cubed
  • 125 ml (1/2 cup) maple syrup
  • 500 ml (2 cups) whipping cream or ice cream
  • 30 ml (2 tablespoons) maple flakes
Preparation time
20 minutes
Cooking time
35 minutes
6 portions
  1. Preheat oven to 200 °C (400 °F).
  2. Place puff pastry on a baking sheet and cut into 2.5 cm (1") cubes. Cover with a sheet of parchment paper and another baking sheet of the same size as first.
  3. Bake in oven for 30 minutes or until golden. Remove from oven and set aside.
  4. Melt butter in a large frying pan. Add pear cubes and fry for 3 minutes over medium heat. Add maple syrup and caramelize for 2 minutes.
  5. Remove and set aside.
  6. Before serving, assemble the verrines by adding puff pastry cubes, maple pear cubes and whipped cream, in that order.
  7. Garnish each verrine with maple flakes and serve.