Saint-Honoré Lactée Supérieure with baked pears
Recipe
Products
Quick cocoa shortbread pastry
ingredients | preparation |
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Cream |
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Mix |
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Mix together to the preparations and add |
Measure out the mixture into 7 cm x 7 cm square moulds. |
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When the shortbread comes out from the oven, waterproof with |
Set aside. |
Lactée supérieure whipped ganache
ingredients | preparation |
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Boil |
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Add and infuse for a few minutes |
Gradually pour the mixture on |
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Emulsify and place in the fridge for at least 12 hours. |
Baked pears
ingredients | preparation |
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Place on a silpat baking sheet |
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Sprinkle the pears with |
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Place on top |
Bake in the oven at 230º/240ºC. |
Caramel
ingredients | preparation |
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Boil |
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Turn off the heat at 180/190ºC and add |
Mix and melt. |
Assembly
ingredients | preparation |
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Place a blob of Lactée Supérieure Whipped Ganache in the centre of the Quick Cocoa shortbread Pastry. |