Valrhona Vanilla Éclair | World Wide Chocolate

Ingredients

• 860 g Heavy Cream 36%
• 9 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste
• 200 g Egg Yolks
• 170 g Granulated Sugar
• 8.6 g Powdered Gelatin ((220 Bloom))
• 43 g Water ((for Gelatin))
• 220 g Whole Milk
• 220 g Mineral Water
• 170 g European-Style Butter
• 10 g Granulated Sugar
• 7 g Salt
• 240 g All-Purpose Flour
• 430 g Eggs
• 150 g Heavy Cream 36%
• 4 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste
• 2 g Powdered Gelatin ((220 Bloom))
• 10 g Water ((for Gelatin))
• 230 g Valrhona Opalys 33% White Couverture Chocolate Feves
• 100 g Absolu Cristal Neutral Glaze