Belle Helene

Poire belle Hélène is quite literally my favorite dessert this truffle is a direct inspiration from the years I spent at the Savoy Hotel in London, where we made this dessert and wrapped the pears in puff pastry.   We make a pear-muscat jam that is folded into the truffle ganache.  Once rolled, they get rolled in French waffle crisps (From Poire belle Hélène imade from pears poached in sugar syrup and served with vanilla ice cream and chocolate syrup. It was created around 1864 by Auguste Escoffier and named after the operetta La belle Hélène by Jacques Offenbach. Side note: Auguste Escoffier designed the Savoy Hotel Kitchens himself

6 truffles per tube

ALLERGENS:MILK, WHEAT