Zéphyr™ Caramel Éclair

Recipe

Created by

Rodney Alleguede - Gouter Patisserie

Zéphyr™ Caramel Whipped Cream

ingredients	preparation
3g gelatin 200 Bloom 18g water	Soak the gelatin in cold water.
200g cream	Heat.
100g CHK-N35ZECA	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

ingredients	preparation
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

ingredients	preparation
60g cream 1/2piece(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

ingredients	preparation
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.

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