Charlotte Pears Chocolate - La Tonnelle Hotel

Ingredients

• 7 cl of water
• 50 g of sugar
• 1 teaspoon of vanilla extract
• 2 cl of pear brandy
• 4 separate eggs, white and yellow
• 120 g of sugar
• 120 g sifted flour
• 50 g icing sugar
• 75 g of sugar
• 15 cl of liquid whole cream
• 1 tablespoon of amber rum
• 10 fresh pears
• 1.50 sheets of gelatin (3 g)
• 36 cl of liquid whole cream
• 200 g (20 cl) whole milk
• 250 g dark chocolate 70% cocoa
• 10 g of gelatin
• 27 cl whole cream
• 5 pears
• 15 cl of milk
• ½ vanilla pod
• 80 g egg yolks
• 1 cl of pear brandy
• 1 pear
• A little bit of sugar