Creamy Pear Cake
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.
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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