cream (with at least 33% fat content)
0.25 cup
80 g
2.80 oz
2.64 fl oz
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
dorblu cheese
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
white chocolate
0.75 cup
180 g
6.30 oz
5.94 fl oz
1.75 tbsp
25 g
0.88 oz
0.82 fl oz
2 tbsp
30 g
1.05 oz
0.99 fl oz


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!