Zéphyr™ Caramel Éclair
Recipe
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Zéphyr™ Caramel Whipped Cream
ingredients | preparation |
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Soak the gelatin in cold water. |
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Heat. |
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Pour over |
Add the softened gelatin and mix. |
Honey pears
ingredients | preparation |
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Peel and dice |
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In a skillet, sauté |
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Add |
Cook 2 more minutes, then add lemon juice and chill immediately. |
Cinnamon caramel
ingredients | preparation |
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Boil |
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Make a dry caramel |
Add the hot cream and mix well. |
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Add and mix |
Cover the surface with plastic wrap and chill. |
Choux pastry
ingredients | preparation |
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Boil |
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Off the heat, add the sifted flour and mix to form a smooth ball |
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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. |