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Tartelette poire pochée façon caramel
Petites tartelettes gourmandes composées d’une pâte sucrée aux noisettes, d’un crémeux chocolat‑caramel, d’éclats de noisettes, d’une pointe de fleur de sel et d’une poire rocha pochée dans un sirop caramel au cœur coulant. Idéales pour un dessert raffiné ou une occasion spéciale.
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Cost Breakdown
Critical Success Points
- • Caraméliser le sucre sans le brûler
- • Cuire la crème anglaise à 80 °C sans coaguler les œufs
- • Cuire les fonds de tartelettes jusqu’à couleur noisette uniforme
- • Pocher les poires sans les ramollir excessivement
Safety Warnings
- • Le caramel est très chaud et peut causer des brûlures graves.
- • Utilisez des gants de cuisine lors de la manipulation du caramel et du four.
- • Attention aux éclaboussures d'eau chaude lors du déglacage du caramel.
- • Manipulez le couteau bien aiguisé avec précaution.
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