Three fruits and a nut. Still Summer, already Fall.
A dessert out of this world.
Poires au vin (drunken pears).
Caramel coated walnuts.
You’ve counted only 2 fruits ? True. There is raspberry jam hidden somewhere.
A fresh plant based dessert to showcase the first ラ・フランス (“la France”), that’s how they call these locally cultivated 洋なし yonashi (Western pears).
I made the crust in the blender : half oatmeal, half sesame seeds, enough prune to make a binder. No cooking, let dry in the fridge or shortly in the freezer.
The cream : sesame seeds, cocoa, sweetener, vanilla extract and silky tofu.
Toppings : raw pear slices and a chip of 100% cocoa mass.
A light biscuit dacquoise refreshed with pear and ice-cream. A French sweet plate announcing Autumn…well end of Summer…ok, the end of mid-Summer. No, we won’t have snow tomorrow, but it seems we’ve passed the peak of heat. Let’s celebrate with a little baked dessert.
Walnut flavored mini-muffin sized dacquoises.
Aren’t they fluffy ? The dacquoise is really great, that’s the macaron in less heavy.
Soft-serve version of the brownie ice-cream. That would look nicer with fully frozen ice-cream but there was not enough time.
Des poires pour la soif. Pears for thirst is a French old saying.
This is a cake in parts…
Noël et Rois (Xmas and Kings) :
Pompe à l’huile (sweet fougasse) – Nonnettes (fluffy gingerbread) – Flocon de neige (snowflake cake) – Nougat glacé (honey ice-cream) – Galette des Rois (Kings’ cake) – Galette des Rois au chocolat
Brioche de Pâques (Easter bread, Provence) – Gâteau de Metz (retro chocolate cake, Lorraine) – Croustade or Pastis aux pommes (apple pie, Gascogne) – Millas (corn and pumpkin, South-West) –Farz fourn (butter cake, Bretagne)
Pets de nonne (‘farting nun’ carnival donuts) – Mango coco millefeuille – Star anise mandarin chocolate tarte – Crémet in mint sauce – Gâteau de la bergère (Shepherd’s cake made with potato) – Petits flans a la betterave (sweet beetroot puddings)
More ? French dessert compilation.
Pear and chocolate. Take a spoon and enjoy !
Mmmmmmm ! The sweetness and coolness of the pear under the hot bitter chocolate is a marvel.
The crime requires premeditation.
2 minutes before :
Melt chips of cocoa mass. 100% cocoa. Zero sugar. Pure darkness.
2 hours or the day before :
Prepare the vanilla syrup pear. It’s poached in a very light syrup with very little sugar, the skin of the pear, vanilla and a little lemon juice . Cooled.
When it’s time :
Start pouring the sauce…
Take a spoon and enjo…
Aaaah, a blogger’s life is such a cruel fate ! We can never enjoy the food at the instant…because we are too busy styling, lighting, etc. Don’t lose time taking the photos as the chocolate hardens… Well, I’m lucky because my pear had two halves so I had one left for the perfect bliss.