60 min
Suitable for vegetarians
Type of dish: Dessert
Temperature: Room temperature, Cold
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Soy
Soy
Sulfites
Sulfites
Elaboration

The following dishes are necessary for this recipe:

HOW TO SERVE

  • Put the pastry cream in a piping bag with an open star nozzle.
  • Cut the sponge cake into slices and soak in the syrup.
  • Place the sponge cake slices in a bowl and then place half a pear on top.
  • Add some patissiere cream buttons around the pear with the piping bag.
  • Cover the pear with chocolate sauce and then sprinkle some grated coconut.
Nutritional information (1 portion)
Fiber 1.81 g
Saturates 3.74 g
Monounsaturated fatty acids 2.79 g
Polyunsaturated fatty acids 0.82 g
Cholesterol 152.21 mg
Calcium 116.79 mg
Iron 1.83 mg
Zinc 1.1 mg
Vitamin A 95.38 ug
Vitamin C 2.84 g
Folic acid 27.62 ug
Salt (Sodium) 127.54 mg
Sugars 37.38 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.