Williams Pear Shaped Dessert - Bruno Albouze

This is not a pear!. This fabulous dessert is glazed twice, the first layer is based on a melted mixture of 50% chocolate and 50% cocoa butter; it will give a thin and crusty outer shell while the second glaze gives a glossy finish. A stunning dessert made with Bartlett pear mousse and a pear jelly insert... This recipe is inspired by Cedric Grolet.
To get the full recipe: brunoalbouze.c...
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