Cranberry pear bowl - Andros Chef, professional fruit ingredients

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Cranberry pear bowl

A creation of Johanna Le Pape

 She is a pastry chef and world champion of “les arts sucrés” with past experience at the likes of Laduree and Alain Ducasse. Johanna believes in top-of-the-line pastry that is healthy, balanced, and light.



Vegan Butter 125 g

Brown Sugar 120 g

Almond Powder 75 g

Whole Wheat Flour (T110) 150 g

Fine Salt 2.5 g

Walnut Praline

Walnuts 100 g

Sugar 50 g

Vanilla powder Sq

Light vanilla chantilly

Cream 35% fat 150 g

Honey  15 g

Vanilla Bean 1/2

Caramelized walnuts

Walnuts 50 g

Water 50 g

Brown Sugar 50 g


50 g Cranberry compote

1 Pear


Bowl cranberry poire Johanna Le Pape


The Andros Chef cranberry compote features a tangy flavor softened by the addition of strawberries, achieving a delightful taste balance. Its vibrant red color makes it perfect for garnishing winter-themed verrines, providing a fruity finish accompanied by the characteristic texture of cranberries.

Discover our products range High fruit compote

Preparation steps

  1. Crumble

    Combine all the elements and rub them together until to obtain a breadcrumbs. Form small nuggets, chill for a few minutes, then bake at 150°C for 15 minutes.

  2. Walnut Praline

    Cook a dry caramel with sugar and pour it over the walnuts. Add the vanilla powder and let it cool. Blend until you have a smooth paste.

  3. Caramelized walnuts

    Make a syrup with water and sugar. Add the walnuts and let them soak for 30 minutes. Drain, then caramelize in the oven at 165°C for 15 minutes.

  4. Light vanilla chantilly

    Whip the cream with vanilla and honey until it reaches a very soft texture.

  5. Assembly

    Spread the walnut praline with a spoon, add the whipped cream then pipe the cranberry compote. Arrange the pears and the crumble.

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