For 4 people
80 grams of flour
40 grams of Maïzena
30 grams of cocoa not sweetened
100 grams of sugar
40 milk Cl
Butter an oven dish, peel and cut pears in fine sections.
Mix the flour, maïzena, sugar and cocoa.
Make a hole, add eggs gradually then milk.
Lay out in the mould.
Preheat the furnace at 200.
Let cook 30 minutes. Taste cold or tepid.
To drink with a Rivesaltes Tuilé from Cazes Estate.