Poires Félicia (Pears with Crème Viennoise and Chantilly)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Melting pears
- Very small pears
- Vanilla syrup
- Rose-tinted syrup
- Crème Viennoise
- Crème Chantilly
- Red pralines
Instructions
- Poach the quartered melting pears in a vanilla syrup and let them cool.
- Cook the very small pear halves in a rose-tinted syrup.
- Pipe a border of Crème Viennoise onto the serving dish and arrange the pear quarters in the middle.
- Cover them with vanilla crème Chantilly piped in a pyramid and sprinkle the surface with crushed red pralines.
- Surround the border of cream with the pink pear halves.