Pear Tarte Tatin with Caraïbe | Valrhona
2 nice pears 1g ground mixed peppercorns Line a 8-inch springform pan with parchment paper. Cover the base of the pan with CARAÏBE 66% chocolate and car
Ingredients
- 40g Butter
- 1g Fine salt
- 30g Confectioner’s sugar
- 10g Almond flour
- 20g Egg
- 70g Whole wheat flour
- 80g Cocoa powder
- 45g Whipping cream
- 25g Sugar
- 10g Butter
- 15g CARAÏBE 66% chocolate
- 2 nice pears
- 1g ground mixed peppercorns
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