A recipe born of the success of Offenbach's opera
In 1864, Paris went wild for La Belle Hélène by Jacques Offenbach, an opéra-bouffe parodying the Trojan War and the society of Napoleon III. The show is a huge triumph, and everyone takes up the famous couplet des rois. In the midst of this craze, Parisian chefs jumped on the bandwagon and created "Belle-Hélène" dishes, such as grilled tournedos or poultry supremes, before giving birth to a dessert that has remained a cult favorite.
La belle Hélène, opéra-bouffe by Meilhac, Halévy, Offenbach : Anna Judic Hélène) : drawing by Draner
Poire Belle-Hélène and the culinary inventiveness of Escoffier
While the original creator is not known for certain, many attribute the recipe to Auguste Escoffier, who arrived in Paris shortly after the opera's premiere. He is said to have taken up the idea and added his personal touch: poached pears topped with hot chocolate, garnished with chantilly and slivered almonds. An alliance that has stood the test of time and remains a symbol of French gastronomy.
Traditional Poire Belle-Hélène recipe
Pears belle hélène / Photo Jessica Kantak Bailey
Ingredients for 4 people
- 4 large pears
- 1 citron
- 1 vanilla pod
- 20 g de beurre
- 60 g caster sugar
- 75 cl water for the syrup
- 100 g dark chocolate
- A few slivered almonds
- A little whipped cream
Poire Belle Hélène: Step-by-step preparation
- Peel the pears and rub them with lemon juice to prevent darkening.
- Pour the sugar into a saucepan, add the split vanilla pod and water. Bring to the boil to obtain a syrup.
- Lower the heat and poach the pears for 15 minutes. Drain, then arrange in bowls or a dish. Keep 20 cl of syrup.
- Dry-brown the flaked almonds in a frying pan.
- Melt the black chocolate in a bain-marie, add the reserved syrup and butter to make a smooth sauce.
- Coat the pears with this rich, glossy chocolate sauce. Add chantilly around it and sprinkle with slivered almonds.
Tip
For added freshness, serve your pears with a scoop of vanilla ice cream, in addition to chocolate and chantilly. Some add glazed nougat, for an even more gourmet version.
Poire Belle-Hélène FAQs
Who invented the Poire Belle-Hélène?
The dessert is probably the work of Auguste Escoffier, although some gastronomic historians believe it already existed before his arrival in Paris.
Why the name Belle-Hélène?
The recipe owes its name to the triumph of La Belle Hélène by Offenbach, performed in Paris in 1864.
What are the essential ingredients?
Must-haves include poached pears, hot chocolate sauce, chantilly and slivered almonds.
Can the original recipe be modified?
Yes, it's possible to add vanilla ice cream or even glazed nougat, without betraying the spirit of this cult chocolate dessert.
