4692 Poires Richelieu

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare a Flamri mixture and pour it into a plain border mould decorated with crystallized fruits. Cook au Bain-marie in the oven and when cold, demould it on to a round dish.

In the centre of the border, arrange pyramid shape, some quarters of pear poached in vanilla-flavoured syrup; coat them with Frangipane Cream to which has been added a quarter its quantity of crushed dry macaroons and twice its amount of stiffly beaten Crème Chantilly.

Decorate the top with Crème Chantilly using a small piping tube and serve accompanied with Kirsch-flavoured Apricot Sauce.