Timbale de Poires à la Valenciennes (Pear Timbale, Valenciennes Style)

Ingredients

• Pâte à Savarin
• Butter
• Apricot glaze
• Sugar nibs
• Pistachios

Instructions

1. Butter a Charlotte mould and fill it two thirds full with pâte à Savarin.
2. Let the dough develop by fermentation, then bake it and let it cool.
3. Cut off the top to serve as a lid and set it aside, then hollow out the crumb, leaving only the crust.
4. Brush the sides of the crust with apricot glaze.
5. Decorate it with alternating bands of sugar nibs and chopped bright green pistachios.
6. Apricot the lid and decorate it in the same way.