Dorblu, pears & walnuts ganache

We would like to share a recipe for an amazingly delicious filling, which combines the flavors of dorblu, pears and walnuts. You can use it for macaroons or eclairs.

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Recipe by:

Ingredients

Ganache

cream (with at least 33% fat content)

80g

2.70fl oz

glucose

20g

0.70oz

1.34tbsp

dorblu cheese

60g

2.10oz

4tbsp

white chocolate

180g

6.30oz

0.72cup

12tbsp

butter

25g

0.88oz

1.68tbsp

walnuts

30g

1.05oz

2tbsp

Method

Step 1.

Heat the cream, but don’t bring it to a boil; add the glucose.

Step 2.

Pour the chocolate with the hot cream and the glucose; add the finely chopped roasted walnuts, and leave the mix for 2 minutes.

Step 3.

Knead the mass until smooth. Add the dorblu cheese and the butter, pre-mashed with a fork; stir until smooth. Cover it with foil in contact. Refrigerate overnight.

Step 4.

Cut the pears into cubes, and simmer it a little with butter and some caramel.

Then, place the caramelized pears on a sieve, and let the liquid drain.

Step 5.

Fill the macaroon or the éclair with the ganache, and place a couple of pear pieces and a couple of tiny cheese pieces in the middle.

The pears can be replaced with white grapes.

It's unbelievably delicious!

Recipe source

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MERINGUE CAKE WITH LEMON CURD

Delicious meringue cake with lemon curd is even tastier than Pavlova dessert and a meringue roll.

Method

Step 1.

First, let’s cook the lemon curd!

Squeeze the juice from 2 lemons, and grate the zest. Mix the lemon juice, zest, sugar, egg yolks and the starch in a small saucepan.

Cook the mix over a low heat (you can also cook it on a water bath), stirring constantly with a whisk. Remove the curd from the heat after thickening. Add the butter, and mix well.

After cooling, the curd will become thicker. Transfer it to a pastry bag.

Step 2

For the meringue layers:

Start whipping the egg whites with a pinch of salt until light foam. Add the powdered sugar and the lemon acid in 3 passes, and whip until stable peaks. Add cornstarch, without stopping whisking. The mass should be glossy and smooth.

The round 20 cm (7.9 inch) cake layers should be baked on a silicone mat. You will get 6 cake layers. They should be baked in the oven, preheated to 150C (302F) for 25 to 35 minutes. Remove the cake layers from the oven, and let them cool.

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MERINGUE CAKE WITH LEMON CURD

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