Flip your tablet
for better navigation
- Candia Professional Extra Taste Butte 300g
- Flour 400g
- Salt 7g
- Baking powder 20g
- Egg yolk 130g
- Sugar 260g
- Candia Professional Whipping Cream 450g
- Egg yolk 135g
- Egg 125g
- Sugar 50g
- Gelatine mass 50g
- Candia Professional Brittany Pastry Butter 125g
- Calvados 50g
- Pear 500g
- In a bowl, mix the egg yolks with the sugar. Add the soft Candia Professionnel Extra Taste butter.
- Then, add the flour, the salt and the baking powder.
- Roll it at 7.5mm thickness. Round cutter: 6cm.
- Heat the Candia Professionnel Whipping Cream. Stir the egg yolks, eggs and sugar together.
- Pour the warm cream over the eggs and then, cook to 84°C.
- Cool to 45°C, add the Candia Professionnel Brittany Pastry Butter
and the almond extract.
- Mix and pour into the mould. Freeze it.
- Pear 500g Wash, peel and cut in 8. Marinated the pear with the calvados for 24 hours.
Serving and Presentation
- Unmold the almond cremeux and glaze with the neutral glaze.
- On the sable Breton, place the almond cremeux in the center. Decorate the round with the marinated pear cutted as a brunoise.
A complete range of technical French cream, butter and cream cheese
Reliability and high quality is what makes our range so easy-to-use. Sculpting your fabulous ideas becomes a piece of cake !
EXTRA TASTE INCORPORATION BUTTER
Premium quality incorporation butter made with 100% French dairy cream, for extraordinary buttery recipes.
UHT WHIPPING CREAM 35.1%
Especially designed to highly perform when whipped, Candia Professional whipping cream is perfect for pastry Chefs.
BRITTANY PUFF PASTRY BUTTER
Technical puff pastry butter made in Brittany, with high plasticity to make the best puff pastries.