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Spice, pear & caramel cream éclair

Johanna le Pape

By Johanna le Pape



  • Candia Professional Extra Taste Butter 50g
  • Brown sugar 60g
  • Flour 60g

Choux pastry

  • Candia Professional Extra Taste Butter 250g
  • Water 250g
  • Milk 250g
  • Fine salt 8g
  • T55 flour 280g
  • Eggs 440g

Spice & pear syrup

  • Water 1L
  • Sugar 500g
  • Star anis 2p
  • Cinnamon 1p
  • Vanilla liquid 10g
  • Skin orange 1p
  • Comice pear 800g
  • Pear pulp 250g
  • Sugar 175g
  • Pectin NH 35g
  • Brunoise pear 400g

Caramel cream

  • Candia Professional Whipping Cream 225g
  • Vanilla pod 1p
  • Flower salt 5g
  • Sugar 90g
  • Gelatin 17g
  • Jivara milk chocolate 80g
  • Candia Professional Whipping Cream 200g

Almond granola

  • Stick almond 225g
  • Crushed almond 225g
  • Raisin oil 100g
  • Maple syrup 30g
  • Brown sugar 60g
  • Honey 80g
  • Salt 6g
  • Vanilla liquid 12g

Pear guimauve

  • Pear pulp 125g
  • Glucose syrup 125g
  • Inverted sugar 150g
  • Sugar 250g
  • Yellow colorant SQ
  • Green colorant SQ
  • Inverted sugar 60g
  • Gelatine 400g
  • Pear pulp 50g
  • Citrique acid 3g
  • Sugar 5g
  • Cinnamon powder 200g


  • 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.

Choux pastry

  • 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.

Spice & pear syrup

  • 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.

Caramel cream

  • 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.

Almond granola

  • 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.

Pear guimauve

  • 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.

Serving and presentation

  • 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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