Hot pear puff pastry and caramel ice cream - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Hot pear puff pastry and caramel ice cream. Dessert, Hot
Ingredients
- Butter puff pastry 150.0 g
- Caramel ice cream 0.2 l
- Toffée sauce 0.125 l
- Bitter chocolate sauce 150.0 g
- Vanilla spiral 75.0 g
- Franchipan cream 75.0 g
- Soaked dried grapes 50.0 g
- Pears 0.5 kg
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