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翻转您的平板以获取更好的导航
By Johanna le Pape
配料
300g
425g
Craquelin
- 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
步骤1
Craquelin
- 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.
步骤2
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.
步骤3
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.
步骤4
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.
步骤5
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.
步骤6
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.
步骤7
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.