
Saint-Honoré Lactée Supérieure with baked pears

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