Zéphyr™ Caramel Éclair

Used Cacao Barry products
Pâte à choux based desserts

Zéphyr™ Caramel Éclair

Created by
  • Rodney Alleguede
    Gouter Patisserie
Level
level 1
Used Cacao Barry products
Recipe components

Zéphyr™ Caramel Whipped Cream

IngredientsPreparation
  • 3g
    gelatin 200 Bloom
  • 18g
    water

Soak the gelatin in cold water.

  • 200g
    cream

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.

Honey pears

IngredientsPreparation
  • 200g
    pear(s)

Peel and dice

  • 25g
    butter

In a skillet, sauté

  • 100g
    honey

Add

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

Cinnamon caramel

IngredientsPreparation
  • 60g
    cream
  • 1piece(s)
    vanilla bean

Boil

  • 40g
    glucose
  • 160g
    sugar

Make a dry caramel

Add the hot cream and mix well.

  • 130g
    butter
  • 20g
    cinnamon powder

Add and mix

Cover the surface with plastic wrap and chill.

Choux pastry

IngredientsPreparation
  • 100g
    water
  • 100g
    milk
  • 4g
    sugar
  • 3g
    salt
  • 90g
    butter

Boil

  • 110g
    flour

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

  • 200g
    eggs

Slowly add

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.