Rose éclairs | Valrhona Chocolate

Name: Rose éclairs | Valrhona Chocolate
Ingredients: 113 g Whipping cream 35%; 25 g Acacia honey; ½ Vanilla bean; 153 g IVOIRE 35% chocolate; 290 g Cold whipping cream 35%; 5 g Rose extract; 80 g Water; 80 g Whole milk; 2 g Caster sugar; 2 g Fine salt; 2 g Vanilla powder*; 75 g Unsalted butter; 90 g Plain flour; 140 g Eggs; 400g RASPBERRY INSPIRATION; 40g Grape seed oil; 200 g Raspberry purée; 10 g Acacia honey; 6 g Gelatine powder; 30 g Water for the gelatine; 260 g INSPIRATION FRAMBOISE; 400 g Whipping cream 35%; Fresh raspberries and/or rose petals

www.valrhona.com

Preparation time: 2 hours Fresh raspberries and/or rose petals Cut down the middle of the éclairs lengthwise. Place guitar sheets in the éclair moulds,

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Ingredients

113 g Whipping cream 35%
25 g Acacia honey
½ Vanilla bean
153 g IVOIRE 35% chocolate
290 g Cold whipping cream 35%
5 g Rose extract
80 g Water
80 g Whole milk
2 g Caster sugar
2 g Fine salt
2 g Vanilla powder*
75 g Unsalted butter
90 g Plain flour
140 g Eggs
400g RASPBERRY INSPIRATION
40g Grape seed oil
200 g Raspberry purée
10 g Acacia honey
6 g Gelatine powder
30 g Water for the gelatine
260 g INSPIRATION FRAMBOISE
400 g Whipping cream 35%
Fresh raspberries and/or rose petals

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