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Recipes
 
     
 
la Parlotte – a pear and walnut bread charlotte

Advice : Don't fully cook the pear pieces in order to keep small chunks.

Ingredients
  • 3 pears
  • 10 oz. pear syrup
  • 10 oz. creme fraiche
  • 4.4 oz. canister sugar
  • 1.8 oz. brown sugar
  • 10.5 oz. Poilane’s walnut bread thin slices
  • 5 sheets of gelatine

Instructions

  1. Layout the slices of walnut bread in a soup plate.
  2. Boil the pear syrup. Add the brown sugar and boil again.
  3. Soak the gelatine sheets in water.
  4. Cut the pears in small cubes. Cook the pears pieces and the canister sugar over medium fire. Blend in the gelatine sheets. Put the mix in the refrigerator to cool.
  5. Whip the cream fraiche before adding it to the pear mix.
  6. Place the slices of walnut bread in the baking pan starting from the center.
  7. Add the cream-pear mix.
  8. Allow the cake to cool off for at least two hours in the refrigerator before eating.
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