Heat the cream, but don’t bring it to a boil; add the glucose.
Pour the chocolate with the hot cream and the glucose; add the finely chopped roasted walnuts, and leave the mix for 2 minutes.
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.
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.
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!