Serving Size : 4 4 Ripe Dessert Pears 4 Eggs 125 grams Caster Sugar 60 grams Plain Flour 60 grams Butter 250 milliliters Milk 3 tablespoons Poire William CHANTILLY CREAM 1 tablespoon Caster Sugar 250 milliliters Double Cream 1/2 teaspoon Read More …
Pear Clafoutis with Poire William and Chantilly Cream