Recipe of the “chocolate pear tart with caramelized chiboust cream
-570g pears
-150g brown sugar
-1 vanilla bean
Caramelized Chiboust cream with cinnamon
-30g of sugar (for the caramel)
-4 large eggs
-260g of milk
-20g of cornstarch
-20g sugar (to whiten the yolks)
-2 sticks of cinnamon
-3 sheets of gelatin
-25g sugar (for the whites)
Sweet dough: (this recipe is suitable for 2 pies, the rest can be frozen)
-250g of flour
-175g of soft butter
-65g of powdered sugar
-1 egg
-1 pinch of salt
-vanilla powder (the tip of a knife)
Chocolate hazelnut ganache:
-150g of chocolate
-150 full cream
-30g of butter
-70g of
hazelnut paste