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		<title><![CDATA[Chef Florian Kraemer: Poached pear, chocolate crémeux and pain d’épices]]></title>
		<link>https://www.gourmandasia.com/chefs/chefs-recipes/chef-florian-kraemer-poached-pear-chocolate-cremeux-pain-depices-7807.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Wed, 25 Feb 2015 03:49:33 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
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		<description><![CDATA[Chef Florian Kraemer has created for  Carré Pain d’Epices  a sophisticated pear, chocolate and pain d’épices plated dessert.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1. To prepare the &#60;em&#62;espuma pain d&#8217;&#233;pices&#60;/em&#62;&#60;/strong&#62;: On a baking sheet, place the &#60;em&#62;pain d&#8217;&#233;pices&#60;/em&#62; in the oven to 160&#176;C for 15 to 20 minutes.&#60;br /&#62; Let cool and blend to obtain a powder texture. In a pan, warm the cream and add the&#60;em&#62; pain d&#8217;&#233;pices&#60;/em&#62; powder. Stir well. With an electric mixer, whip your cream and refrigerate. Start whisking the egg yolks. Meanwhile, cook sugar and water at 115&#176;C, remove from the flame, and pour over the yolks. Whisk and set aside. Beat the egg whites to soft peaks, and cook sugar with water at 118&#176;C. Fold egg whites into sugar and let cool. Blend the cream and the&#60;a title=&#34;Pain d&#8217;&#233;pices: All you need to know about this scrumptious treat&#34; href=&#34;https://www.gourmandasia.com/tips-and-coaching/choose-your-product/pain-depices-n&#8230;umptious-treat-7786.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;em&#62; pain d&#8217;&#233;pices&#60;/em&#62; &#60;/a&#62;mixture. Pass through a sieve and pour over the egg yolks mixture. Stir with a rubber spatula. Combine to the Italian meringue (egg whites and sugar batter). Add cream at the end and mix. Put in espuma bottle with 2 gaz.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;2. Chocolate pear &#60;em&#62;cr&#233;meux&#60;/em&#62;:&#60;/strong&#62; In a pan, warm the milk and cream. In a bowl, mix sugar and egg yolks. Pour the cream over the egg yolks mixture. Cook until it reaches 85&#176;C. Pass through a sieve and pour over chocolate. Blend and slowly add pear alcohol. Store in the fridge for 24 hours.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;3. Caramelized poached pear:&#60;/strong&#62; Drain canned pear. Over low heat, warm lime juice, orange juice and vanilla beans. Make a caramel with water and sugar until golden brown. Slowly pour the juice over. Remove from heat and pour on the pear. Store in the fridge for 1 night.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;4. Pear Sorbet:&#60;/strong&#62; Heat water in a pan. In a bowl, mix well all dry ingredients together. Pour into the warm water and bring to boil. Combine to the pear&#60;em&#62; pur&#233;e&#60;/em&#62; and refrigerate for 4 hours. Churn. Spread chocolate pear &#60;em&#62;cr&#233;meux&#60;/em&#62; in a plate,...&#60;a href=&#34;https://www.gourmandasia.com/chefs/chefs-recipes/chef-florian-kraemer-poached-pear-chocolate-cremeux-pain-depices-7807.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-recipes/chef-florian-kraemer-poached-pear-chocolate-cremeux-pain-depices-7807.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-recipes/chef-florian-kraemer-poached-pear-chocolate-cremeux-pain-depices-7807.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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