Mix all ingredients for the caramel together till a soft melted batter. Spread 100 g in a Ø 16 cm inox ring covered with baking paper.
Slize the fresh pear in pieces of ± 5 mm thick. Place them like fan into the caramel batter.
Put all ingredients for the cake base together and mix with a paddle for 1 min at slow speed and 4 min at medium speed until an homogeneous batter is obtained. Pipe 400 g on top of the pear base. Bake ± 35min at 180°C. Turn over on a grill to cool down.
Glaze the cake with the Miroir Neutre and sprinkle some nuts on top to decorate. Dry the PatisFrance Mini Pears by using a towell, roll into the sugar and burn with a burner.
Discover
Related recipes
Select package
Added to cart
Product has been added to your cart
Welcome to Puratos
Our website makes use of cookies
We use cookies to provide you with the best experience on our website, to recognize repeat visits and preferences as well as to measure and analyze traffic. To learn more about cookies, including how to disable them, view our cookie policy. By clicking "I accept all cookies" you consent to the use of all cookies.
