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Christmas Buches From London's Leading Pastry Chefs

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Carrement Poire Choc
17/12/2014
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By Chef Eric Rousseau - Patisserie Belle Epoque, Islington
 
A base of moist madeleine sponge, soaked in William Pear Syrup. Pears in caramel and Valrhona Dulcey Cream surrounded by a light Valrhona Caramelia mousse. Topped with spheres of pear pearls.
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