Small charlottes with pears and brown cream

Ingredients

For 6 servings

• •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)

Method

1. 1.Heat the 10 cl cream in a saucepan with the agar. Bring to a boil and set aside.
2. 2.Add the brown cream. Mix well.
3. 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. 4.Cut pears into pieces. In a hollow plate, pour the pear syrup and soak the Biscuits with the Cuillère Bonne Maman®.
5. 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. 6.Make a reservation for a minimum of 3 hours.
7. 7.When serving, decorate the charlottes with brown cream and pear slats.