Pear puff-pastry with caramel ice cream - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Pear puff-pastry with caramel ice cream. Dessert, Cold
Ingredients
- Pears
- 0.333 kg Caramel ice cream
- 0.083 l Toffée sauce
- 100.0 g Bitter chocolate sauce
- 50.0 g Franchipan cream
- 33.333 g Soaked dried grapes
- 100.0 g Butter puff pastry
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