Mother's Day Valrhona Rose Eclairs

Ingredients

Ivoire 35% And Rose Water Whipped Ganache

• 113g Whipping cream 35%
• 25g Acacia honey
• ½ Vanilla bean
• 153g Ivoire 35% chocolate
• 290g Cold whipping cream 35%
• 5g Rose extract

Choux Pastry

• 80g Water
• 80g Whole milk
• 2g Caster sugar
• 2g Fine salt
• 2g Vanilla powder*
• 75g Unsalted butter
• 90g Plain flour
• 140g Eggs

Raspberry Inspiration Crunchy Coating

• 400g Raspberry Inspiration
• 40g Grape seed oil

Raspberry Inspiration Crémeux

• 200g Raspberry purée
• 10g Acacia honey
• 6g Gelatine powder
• 30g Water for the gelatine
• 260g Raspberry Inspiration
• 400g Whipping cream 35%

Method

Ivoire 35% And Rose Water Whipped Ganache

1. Heat the 113g cream with the honey and vanilla seeds. Combine with the melted IVOIRE 35% in three batches while mixing with a spatula.
2. Add 290g of cold whipping cream with 5g of rose extract all at once and mix using a hand blender to form a perfect emulsion. Store in the  refrigerator, seal the surface with plastic wrap and leave to set before using, ideally overnight.

Choux Pastry

1. Bring the milk, water, butter, sugar and salt to the boil.
2. Off the heat, sift on the flour and vanilla powder. Place back on the heat and use a spatula to help evaporate any liquid off the dough. Stop once the dough comes away from the edges of the saucepan. Place the resulting dough in the bowl of your food processor and use the paddle
3. attachment to mix it to cool it down. Beat the eggs and incorporate them one by one into the dough.
4. Stop mixing when it has a ribbon-like, glossy texture. 
5. Using a piping bag with a 13mm plain round nozzle, add 30g of choux pastry in greased moulds lined with baking paper (2cm thick and 14cm long strips). Fully cover with a sheet of baking paper and place a tray on top to prevent the éclairs from rising and ensure they remain regular throughout the baking process. Bake in a fan-assisted oven at 180°C for approx. 35 minutes. Remove the tray and finish drying the éclairs for 5 minutes at 170°C in a fan-assisted oven.

Raspberry Inspiration Crunchy Coating

1. Melt the Raspberry Inspiration at 45°C, then add the grape seed oil. Mix well and set aside.
2. Use this glaze at 35°C for frozen cakes.

Raspberry Inspiration Crémeux

1. Mix the raspberry purée and honey and heat them to approx. 80°C.
2. Add the rehydrated gelatine.
3. Gradually pour the mix onto the melted Raspberry Inspiration, stirring all the while with a spatula. Add the cold whipping cream and mix using a hand blender. Set aside.

Assembly

1. Cut down the middle of the éclairs lengthwise.
2. Place guitar sheets in the éclair moulds, then place the éclair bases in the moulds and pour 60g of
3. Raspberry Inspiration crémeux on top. Freeze for 15 minutes.
4. Place the upper half of the éclair on top and freeze for another 30 minutes.
5. Fully glaze the éclairs with the Raspberry Inspiration crunchy coating and place into the freezer
6. for 30 minutes.
7. Beat the Ivoire 35% and rose water whipped ganache until its texture is soft and frothy, easy to pipe.
8. Using a piping bag with a 10mm fluted nozzle, finely pipe the Ivoire 35% rose water ganache on top
9. of the éclairs.
10. For the presentation, decorate with fresh raspberries and/or rose petals.