Do You Have A Sweet Tooth ?

Dessert, French Pastry, FrenchDessert, FruitCake, HomeBaked
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Mise en place avent livraison

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Double fraisier

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Charlotte Poire

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L’emblematique et tradionnel noisette

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Bavarois Poire

My uncle Ovide works for an amazing French chocolatier in Paris called Patrice Chapon who once used to cater to the Queen of England in Buckingham Palace .

J ‘ espere que un jour mon oncle Ovide will have his own shop . His not only an amazing husband , dad and uncle But his an amazing pastry chef and chocolatier who’s work hopefully one day will have a market .

He works for an amazing guy whose work not  speak  perfection,but his chocolate are a work of art itself

When you Chocolat Chapon’ website , the website takea you on a journey and it’s nicely designed and  my uncle’ work is becoming a work of art also thanks to Mr Patrice Chapon .And fingers cross hopefully have a place in the market . I hope that one day my uncle Ovide will  step out from Mr Chapon’ shadow and do great things in Paris , Congo , Gbadolite etc etc

When he is not working at chocolat Chapon . His making cakes and what not at home and selling it to friends and family member with a sweer teeth

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Charlotte aux Poire

Dessert, FrenchDessert, FruitCake, HomeBaked

Greetings my earthly humans if you are interested in learning how to make Charlotte Aux Poire at home to save you some money here is what you will need :

• 24 ladyfingers
• 6 pear halves in syrup
• 4 egg yolks
• 120g caster sugar
• 25 ml milk
• 25 cl whole cream
• 4 sheets of gelatine
• 3 tbsp. tablespoons water spirits of pears or cherry brandy

As for the preparation what goes down is to make a Charlotte aux Poire is the following steps :

1 Put the gelatine to soften in a bowl of cold water.
2 In a saucepan, bring the milk to a boil.In a bowl, whisk the egg yolks with the sugar until the mixture whitens. Stir the hot milk, whisking. Pour into the pan.Let thicken over low heat stirring constantly and without boiling. Off the heat, melt the drained gelatine. Let cool.
3 Whip the very cold liquid cream into whipped cream (unsweetened).
4 Drain the pears, reserving 10 cl syrup in a bowl. Scent water brandy or kirsch.Cut the pears into small cubes.Incorporate them and whipped cream cooled but still liquid.
5 Dip the sponge fingers one by one in the alcoholic syrup. Line the bottom and sides of a charlotte mold. Fill it with the preparation. Shoot and refrigerate 6 hours (or overnight). Turn out before serving and possibly decorate with red berries.

The end result should look something like this look below

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