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!