ingredients

8 flashes of 12 cm
250 g of chestnut cream
4 half pears in syrup
2 tbsp. to s. of cognac
15 cl of whole liquid cream
50 g thick cream
150 g of sugar
50g of butter 1/2 salt
1 sheet of gelatin

Steps

Step 1

Let the gelatin swell in cold water , squeeze in the fist, heat it in a saucepan with the cognac while turning; as soon as it is melted, remove from the heat, mix with the cream of chestnuts. Pour the very cold liquid cream into a narrow, deep bowl placed in a large salad bowl filled with ice cubes; whisk with an electric whisk until firm foam is obtained. Mingle with chestnut cream. Keep in the fridge.

2nd step

Cut a lightning cover ; fill them with chestnut mousse. Drain, cut the pears in thin slices, put them on the foam by superimposing them half.

Step 3

Bring sugar and heavy cream to a boil in a saucepan ; cook for 15 minutes over low heat: the mixture thickens and blondit. Take off the heat, add the butter, then 5cl of very hot water, turning briskly; if necessary, warm up to melt the lumps. Let cool.

Step 4

Pour this ribbon caramel over the hats ; when it no longer flows, put them on the lightning.

tips

Full of recipes

"A cabbage is a cabbage, a flash or a nun" : the tone is given. The 50 recipes with crazy names of this little book whose 4 presented here are illustrated with funny pictures sometimes as unusual as the trimmings. A kitchen released from all seriousness that accepts only the technical constraints to succeed delights of high fly. "The time of a flash", of Marie-Claire Frédéric, ed. First, coll. Toquades, 6,90 €.