Honey recipe: Breton shortbread with pear and eucalyptus honey

Chef Vincent Tournayre presents a new dessert recipe based on Eucalyptus honey: Breton shortbread with pears and lime.

Ingredients 

For the shortbread

• 180g softened butter
• 150g of sugar
• 10g of salt
• 4 egg yolks
• 250g of flour
• 5 g of Chemical Yeast
• 20g of Maquis honey
   

• 200g of 35% cream
• 20g icing sugar
• 1 vanilla pod
• 10g of Madagascar Eucalyptus honey

- 2 pears
- 1 lime
- Honeycomb

Madagascar Eucalyptus honey has a real nutty / caramelized side. 

Preparation

1. Preheat the oven to 170 ° C
2. Place all the dry food in a bowl.
3. Add the butter
4. Mix by hand until a homogeneous paste is obtained
5. Flour the work surface. Roll out the dough with the rolling pin. It should be about 1.5 cm thick
6. Cut out the circles 7 cm in diameter
7. Bake at 170 ° C for 12 minutes

Preparation of the filling

1. Whip the whipped cream and keep cool
2. Cut the pears into thin wedges
3. Mix lemon juice with a teaspoon of eucalyptus honey
4. Insert the pears
5. Soak the pears
6. Draw up

- Starter : Beets, fresh sheep, honey vinegar and pollen

- Main course : Peking duck with honey