Saint-Honoré Lactée Supérieure with baked pears

Boil

Pour in

Blanch the mixture for a few minutes and place in the mixer.

Gradually incorporate

Mix until the preparation binds.
Measure the choux out onto baking sheets and bake in the oven at 180ºC.

Cream

Mix

Mix together to the preparations and add

Measure out the mixture into 7 cm x 7 cm square moulds.
Bake in the oven at 150/160ºC.

When the shortbread comes out from the oven, waterproof with

Set aside.

Boil

Add and infuse for a few minutes

Gradually pour the mixture on

Emulsify and place in the fridge for at least 12 hours.
Beat and use for the assembly.

Place on a silpat baking sheet

Sprinkle the pears with

Place on top

Bake in the oven at 230º/240ºC.
Set aside.

Boil

Turn off the heat at 180/190ºC and add

Mix and melt.
Immediately coat the choux and place in a half-sphere silicone mould.

Place a blob of Lactée Supérieure Whipped Ganache in the centre of the Quick Cocoa shortbread Pastry.
Arrange the Baked Pears on top.
Place a caramelised choux and Lactée Supérieure Whipped Ganache on each corner of the biscuit and start measuring out the ganache between them, covering the Baked Pears.
Finally, sprinkle with Plein Arôme cocoa powder and place a choux in the centre of the Saint Honoré. Set aside.