Recipe COINTREAU PEAR VERRINE - Epicureans
www.remycointreaugastronomie.com
Peel and cut the pears in brunoise in microwave container. Add lemon juice, sugar, Cointreau®, orange zests and seeds of vanilla pod. Cover with clingfilm to steam pears in microwave. Proceed in...
Ingredients
- 500 g pears
- 30 g sugar
- 72 g Cointreau® 40% vol.
- 20 g lemon juice
- 1 vanilla pod
- Zest of one orange
- 360 g butter at room temperature
- 360 g flour
- 360 g brown sugar
- 360 g hazelnut powder (or almong)
- 500 g double cream
- 225 g dark chocolate
- 150 g milk
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