Spice, pear & caramel cream éclair

Ingredients

300g

425g

Step1

Mix the softened Candia Professionnel Extra Taste butter with the brown sugar, and then add the flour.
Roll it out to 1mm thickness between two parchment papers.

Step2

In a saucepan, combine the water, milk, salt, and Candia Professionnel Extra Taste butter.
Melt the butter and bring to boil then add the flour and stir to reach homogenous dough.
Dry the dough until it starts attaching to the bottom of the saucepan.
Cool and add eggs one by one to reach supple texture.

Step3

Make syrup with water, sugar, star anis, vanilla liquid, skin orange. Bring to boil.
Wash, peel and cut the pear in 2. Poached them in the syrup at 75°C during 45 minutes.
In a pot, mix the poached pear with the pulp. Heat. Mix the sugar and pectin and add to the fruit.
Bring to boil. Mix and refrigerate. When it’s cool, add the pear brunoise.

Step4

Make a caramel. Heat a pot and add the sugar little by little.
At the same time heat the Candia Professionnel Whipping Cream with the vanilla pod and flower salt.
When the caramel is brown deglaze with the cream. Mix and stir into the bowl with gelatine and milk chocolate.
Add the Candia Professionnel Whipping Cream. Mix, sift and refrigerate 24 hours. Whip the cream when you are ready to serve.

Step5

Make a syrup with the oil, maple syrup, brown sugar, honey, salt and vanilla liquid. Cook to 110°C.
Pour into the stick and crushed almond and bake at 180 °C during 20 min. After baking, let cool on a cooling rack.

Step6

In a pot, heat the pear pulp with the glucose syrup, inverted sugar, sugar and colorant.
Bring to boil and pour into the gelatine and inverted sugar.
Whip with the wisk. When it begins to foam, heat the pulp and citrique acid and pour into the guimauve. Let whip until it gets cool.
In a piping bag with a n°8 tip, pipe the guimauve forming a peak. Sift the mix of cinnamon and sugar.
Let rest outside 24 h.

Step7

After baking éclair with craquelin, cut the first 1/3,
add the spice pear inside, pipe the caramel cream
and decorate with granola almond and pear guimauve.

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Premium quality incorporation butter made with 100% French dairy cream, for extraordinary buttery recipes.

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