Zéphyr™ Caramel Éclair

Created by

Rodney AlleguedeGouter Patisserie

level 1

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Recipe components

Zéphyr™ Caramel Whipped Cream

Preparation Soak the gelatin in cold water.	Ingredients 3g gelatin 200 Bloom 18g water
Preparation Heat.	Ingredients 200g cream
Preparation Pour over	Ingredients 100g Héritage WHITE CHOCOLATE - ZÉPHYR™ CARAMEL 35% - PISTOLS - 2.5KG BAG
Add the softened gelatin and mix. Cover the surface with plastic wrap and refrigerate for at least 12 hours. Before using, whip the cream with a whisk. Pipe with a star tip.

Honey pears

Preparation Peel and dice	Ingredients 200g pear(s)
Preparation In a skillet, sauté	Ingredients 25g butter
Preparation Add	Ingredients 100g honey
Cook 2 more minutes, then add lemon juice and chill immediately. Store for garnishing the éclairs.

Cinnamon caramel

Preparation Boil	Ingredients 60g cream 1piece(s) vanilla bean
Preparation Make a dry caramel	Ingredients 40g glucose 160g sugar
Add the hot cream and mix well.
Preparation Add and mix	Ingredients 130g butter 20g cinnamon powder
Cover the surface with plastic wrap and chill.

Choux pastry

Preparation Boil	Ingredients 100g water 100g milk 4g sugar 3g salt 90g butter
Preparation Off the heat, add the sifted flour and mix to form a smooth ball	Ingredients 110g flour
Preparation Slowly add	Ingredients 200g eggs
Pipe the éclairs on a baking sheet. Bake at 165°C for 45 min.

Assembly

Cut the éclair lengthwise. Add a layer of Cara Crakine directly in the bottom, then the caramel and the pears. Decorate with whipped cream and a Zephyr™ Caramel white chocolate decoration.