Small charlottes with pears and brown cream
- Total time
- 3 h 45
- servings
- 6 servings
- Dish type
- Other
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Prep
40 min
Cook
5 min
Total time
3 h 45
Ingredients
Ingredients
- 20 20 Biscuits à la Cuillère Bonne Maman®
- 200 g 200 g brown cream + 50 g for decoration
- 2 2 pears in syrup + 1 for decoration
- canned pear syrup
- 25 cl 25 cl well cold whole liquid cream + 10 cl
- 1 sachet 1 bags of agar-agar
- 4 4 frozen browns (optional)
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Method
- 1
Heat the 10 cl cream in a saucepan with the agar. Bring to a boil and set aside.
- 2
Add the brown cream. Mix well.
- 3
Using an electric whip or drummer, add the remaining cold liquid cream to the whipped cream. Mix the whipped cream with the brown cream with the agar ligar.
- 4
Cut pears into pieces. In a hollow plate, pour the pear syrup and soak the Biscuits with the Cuillère Bonne Maman®.
- 5
Place 6 10 cm circles on a tray. Cover them with a food film and return them to the set. Tap the bottom of the biscuits circles with a spoon cut in 2 and along the walls, rounded side on top to form small charlottes. Pour in a first layer of foam, place pear pieces and broken icing brown before covering again with foam. Pour the rest of the foam into a pocket with a fluted socket, decorate the top of the charlottes.
- 6
Make a reservation for a minimum of 3 hours.
- 7
When serving, decorate the charlottes with brown cream and pear slats.
Source : marmiton
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