Vanilla Poached Pears Cake (9/15)
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- By The Pastry Depot
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Discover how tender vanilla cake, gently poached pears, and a silky white chocolate topping come together in this elegant yet approachable dessert.
An original recipe by L’École Valrhona
Elegant without being overly complicated, this Vanilla and Poached Pears Cake pairs warm, fragrant vanilla with tender poached pears and creamy white chocolate for a dessert that feels both comforting and refined. Whole pears are gently poached in a vanilla-infused syrup before being baked directly into a soft vanilla cake, creating a beautiful presentation and pockets of delicate fruit in every slice.
Valrhona Ivoire 35% White Chocolate adds richness to both the cake batter and the finishing topping, while Norohy Organic Pure Bourbon Madagascar Vanilla Extract brings a rounded, aromatic vanilla flavor throughout the dessert. Once baked and cooled, the cake is finished with a smooth vanilla-white chocolate topping that ties everything together. The result is a moist, flavorful cake that works equally well as an elegant plated dessert, an afternoon treat, or a centerpiece for a special occasion.
FEATURED INGREDIENTS
Valrhona Ivoire 35% White Chocolate
Norohy Organic Madagascar Vanilla Extract
Poached Pears
INGREDIENTS
4 ea Pears
800 g Water
250 g Granulated Sugar
2 g Norohy Organic Pure Bourbon Madagascar Vanilla Extract
DIRECTIONS
1. Peel the pears.
2. Combine the water, sugar, and vanilla extract in a large saucepan and bring to a simmer.
3. Carefully add the peeled pears.
4. Allow the liquid to return to a simmer, then poach the pears for 15 minutes.
5. Remove the pears from the poaching liquid and allow them to drain.
NOTE: Try using Amifruit Whole Baby Pears if fresh pears are unavailable or you would like to create a mini version of this cake. They are already peeled, so you just need to drain before poaching!
Vanilla Cake
INGREDIENTS
220 g Unsalted Butter, softened
160 g Brown Sugar
6 Whole Eggs
50 g Valrhona Ivoire 35% White Chocolate
250 g All-Purpose Flour
7 g Baking Powder
1/4 tsp Fine Salt
80 g Milk
20 g Norohy Organic Pure Bourbon Madagascar Vanilla Extract
DIRECTIONS
1. Beat the softened butter and brown sugar together for several minutes, until the mixture becomes lighter in color.
2. Add the eggs one at a time, mixing well after each addition.
3. Melt the Ivoire 35% White Chocolate in a bain-marie (double boiler).
4. Add the melted white chocolate to the butter mixture and mix until incorporated.
5. Add the Norohy Vanilla Extract and mix again.
6. Sift together the flour, baking powder, and fine salt.
7. Add the dry ingredients to the batter, mixing gradually while adding the milk.
8. Grease a 20 cm straight-sided deep loaf pan and line it with parchment paper.
9. Preheat the oven to 355F (180C).
10. Arrange the drained poached pears in the center of the prepared cake mold.
11. Pour the vanilla cake batter around the pears, filling the spaces between them.
12. Continue adding batter until the pears are approximately three-quarters covered.
13. Bake for approximately 50 minutes.
14. Allow the cake to cool before adding the topping.
Vanilla White Chocolate Topping
INGREDIENTS
140 g Valrhona Ivoire 35% White Chocolate
140 g Light Cream
1 tbsp Water
10 g Norohy Organic Pure Bourbon Madagascar Vanilla Extract
DIRECTIONS
1. Melt the Ivoire 35% White Chocolate in a bain-marie (double boiler).
2. While the chocolate is melting, heat the light cream and vanilla extract together.
3. Pour the warm cream mixture over the melted white chocolate.
4. Mix until completely smooth.
5. If necessary, add the 1 tablespoon water to make the topping slightly thinner and easier to pour.
6. Pour the topping over the cooled cake before serving.
NOTE: Looking for those classic vanilla bean specks in your white chocolate glaze? Try out Norohy Vanilla Bean Paste in place of the vanilla extract.
With its combination of juicy poached pears, fragrant vanilla cake, and decadent white chocolate topping, this recipe proves that a few thoughtfully paired flavors can create an impressive dessert. The pears add natural sweetness and moisture, while the vanilla and Ivoire white chocolate give the cake a rich, luxurious finish without overpowering the fruit.
Serve the cake once the topping has set slightly, either on its own or alongside a little softly whipped cream, or vanilla bean ice cream made with vanilla bean paste, for an extra touch of indulgence. It is especially well suited to fall and winter menus, but its delicate vanilla-and-pear flavor makes it a beautiful dessert any time you want something simple, elegant, and a little unexpected.
Made this recipe? We’d love to see how your Vanilla and Poached Pears Cake turned out. Share a photo on Instagram and tag @thepastrydepotatl so we can celebrate your creation with you!
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