Zéphyr™ Caramel Éclair

Soak the gelatin in cold water.

Heat.

Pour over

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.

Peel and dice

In a skillet, sauté

Add

Cook 2 more minutes, then add lemon juice and chill immediately. 
Store for garnishing the éclairs.

Boil

Make a dry caramel

Add the hot cream and mix well.

Add and mix

Cover the surface with plastic wrap and chill.

Boil

Off the heat, add the sifted flour and mix to form a smooth ball

Slowly add

Pipe the éclairs on a baking sheet. Bake at 165°C for 45 min.

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.