Poires Pralinées (Pears with Frangipane and Almond Praline)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Pears
- Crème frangipane
- Raw cream
- Crème Chantilly
- Almond praliné
- Chocolate sauce
Instructions
- Cook the pears as for compote and let them cool.
- Arrange them in a timbale.
- Soften a crème frangipane with a little raw cream and coat the pears with it.
- Place a well-moulded spoonful of crème Chantilly between each pear.
- Cover the whole with crushed almond praliné.
- Serve a Chocolate sauce, hot or cold, at the same time.