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.
Ingredients
Crumble
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
Cranberry
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 compotePreparation steps
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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.
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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.
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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.
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Light vanilla chantilly
Whip the cream with vanilla and honey until it reaches a very soft texture.
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Assembly
Spread the walnut praline with a spoon, add the whipped cream then pipe the cranberry compote. Arrange the pears and the crumble.
