60 min
Vegetarian 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 1.87 g
Saturates 3.76 g
Monounsaturated fatty acids 2.82 g
Polyunsaturated fatty acids 0.82 g
Cholesterol 152.06 mg
Calcium 115.47 mg
Iron 2.1 mg
Zinc 1.04 mg
Vitamin A 96.08 ug
Vitamin C 2.85 g
Folic acid 27.93 ug
Salt (Sodium) 132.53 mg
Sugars 38.46 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.