Pear and anise Tatin, Poire Williams Chantilly, and hazelnut praline from Great British Chefs - Chef Recipes by Katherine Feddon

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Notes about this recipe

  • Charlotte_vandenberg on January 02, 2021

    Only made the Tatin part of this dessert. Amount of butter and sugar seems an awful lot, reduced to 160 g each. Still a fair layer in the pan. Looked beautiful and tasted delicious. Really something for a fancy dinner. Made A caramel sauce of the Tatin caramel, just added 100 ml of double cream and stirred until caramel and butter were dissolved.

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