Recipe PEAR VERRINE - Professionals
www.remycointreaugastronomie.com
Preparation steps: vanilla pear, orange zest and Cointreau, crumble with hazelnuts, chocolate mousse, assembly...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.remycointreaugastronomie.com.
Ingredients
- 500 g pears
- 30 g sugar
- 60 g Cointreau® 60% 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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