Three fruits and a nut. Still Summer, already Fall.
A dessert out of this world.
Pâte sablée.
Poires au vin (drunken pears).
Figues fraîches.
Caramel coated walnuts.
You’ve counted only 2 fruits ? True. There is raspberry jam hidden somewhere.
Tag Archives: pear
La France sur tartelette (pear chocolate no bake pie)
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.
Dacquoises glacées aux saveurs de chocolat, noix et poire.
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…
Desserts de France…
Les crêpes !
Crêpes Suzette mandarine – Crêpes boisettes (berry) – Crêpes little sun – Crêpes soufflées tropicales
More : crêpes compilation (sweet and savory)
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
More : Christmas dessert compilation
Les fruits !
Poire pochée au chocolat – Baked pineapple – Fruity papillote – Tartelette aux figues – Pomme lampion (baked apple) – Crémet aux fruits rouges
Classiques :
Génoise – Cygne et choux (cream puffs and swan) – Millefeuille –Tarte au chocolat – Religieuse (cream puff “nun”)
Regions :
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)
Chocolat.
Coffee sunglasses – Gâteau truffe aux kumquats – White chocolate cinnamon apple cake – Raspeberry choco-carob cake
Festifs.
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.
Minimalist pleasure : poire et chocolat
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…
Beautiful.
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.
GOURMANDE in OSAKA 