Rose éclairs | Valrhona Chocolate
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,
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
- 350 g Whipping cream 35%
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