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Yves Rocher
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Holiday Dessert Recipe

Creamy Pear Cake

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Ingredients: 

  • 50ml milk
  • 3 egg yolks
  • 2 whole eggs
  • 150g superfine sugar
  • 6g gelatin (3 sheets)
  • 190g soft butter
  • 1 vanilla bean
  • 2 Comice pears
  • 30g semi-salted butter
  • 40g golden sugar cane

NO-BAKE COOKIES
300g Petit Beurre cookies
100g semi-salted butter

1/ Heat the milk, add the black vanilla seeds, let infuse.

2/ Soak the gelatin in cold water.

3/ The cookie: melt the 100g of semi-salted butter, mix the Petit Beurre cookies, then add the melted butter.

Put 4mm in the cookie cutter. Pack firmly, then put in the refrigerator.

4/ Peel and empty the pears, slice them in small cubes. Brown them in the semi-salted butter and golden sugar cane.

5/ In a salad bowl, combine the egg yolks and whole eggs. Add the superfine sugar, using a whisk, mix until light.

6/ Pour the boiling milk onto mixture, then the gelatin. Stir well and return to low heat while forming eight figures on the bottom of the pan with a spatula. When the cream thickens, remove from the pan and let it cool.

7/ Combine the soft butter with the cream.

8/ Place the pear brunoise in silicone baking pans, then pour the creamy pear mixture. Put in the refrigerator.

9/ To serve, put the cookie on the plate and place the creamy pear mixture on top.

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