Intermediate
2h15min
35min
Makes 10 éclairs
An Original Recipe by l’École Gourmet Valrhona
Utensils:
- SILKOMART oblong ring tart kit (height 2cm × length 14.5cm)
Made with the products below :
1. Ivoire 35% and rose water whipped ganache
Ingredients :
- 113 g Heavy cream 36%
- 25 g Acacia honey
- ½ NOROHY vanilla bean
- 153 g IVOIRE 35% chocolate
- 290 g Cold heavy cream 36%
- 5 g Rose extract
Preparation time: 15 minutes
Rest time before use: 12 hours
Steps:
- Heat the 113g cream with the honey and vanilla seeds. Combine with the melted IVOIRE 35% in three batches while mixing with a spatula.
- Add 290g of cold heavy cream with 5g of rose extract all at once and mix using an immersion blender to form a perfect emulsion.
- Store in the refrigerator, seal the surface with plastic wrap and leave to set before using, ideally overnight.
2. Choux pastry
Ingredients :
- 80 g Water
- 80 g Whole milk
- 2 g Sugar
- 2 g Fine salt
- 2 g Vanilla powder*
- 75 g Unsalted butter
- 90 g All-purpose flour
- 140 g Eggs
Preparation time: 40 minutes
Steps:
- Bring the milk, water, butter, sugar and salt to a boil. 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 stand mixer and use the paddle attachment to mix it to cool it down.
- Beat the eggs and incorporate them one by one into the dough. Stop mixing when it has a ribbon-like, glossy texture.
- Using a piping bag with a 13mm plain round nozzle, add 30g of choux pastry in greased molds lined with parchment paper (2cm thick and14cm long strips).
- Fully cover with a sheet of parchment 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 355°F (180°C) for approx. 35 minutes. Remove the tray and finish drying the éclairs for 5 minutes at 340°F (170°C) in a fan-assisted oven.
- *The vanilla powder is made by scraping the beans, drying them in the oven for 2 hours at 175°F (80°C) and then blending by placing in a spice grinder to create a powder.
3. Raspberry inspiration crunchy coating
Ingredients :
- 400 g RASPBERRY INSPIRATION
- 40 g Grape seed oil
Preparation time: 10 minutes
Steps:
- Melt the RASPBERRY INSPIRATION at 115°F (45°C), then add the grape seed oil. Mix well and set aside.
- Use this glaze at 95°F (35°C) for frozen cakes.
4. Raspberry inspiration crémeux
Ingredients :
- 200 g Raspberry purée
- 10 g Acacia honey
- 6 g Gelatin powder
- 30 g Water for the gelatin
- 260 g RASPBERRY INSPIRATION
- 400 g Heavy cream 36%
Preparation time: 10 minutes
Steps:
- Mix the raspberry purée and honey and heat them to approx. 175°F(80°C). Add the rehydrated gelatin.
- Gradually pour the mix onto the melted RASPBERRY INSPIRATION, stirring all the while with a spatula.
- Add the cold heavy cream and mix using an immersion blender.
- Set aside.
Assembly of the Rose Éclairs
Ingredients :
- Fresh raspberries and/or rose petals
Preparation time: 2 hours
Steps:
- Cut down the middle of the éclairs length wise. Place guitar sheets in the éclair molds, then place the éclair bases in the molds and pour 60g of RASPBERRY INSPIRATION crémeux on top.
- Freeze for 15 minutes.
- Place the upper half of the éclair on top and freeze for another 30 minutes.
- Fully glaze the éclairs with the RASPBERRY INSPIRATION crunchy coating and place into the freezerfor 30 minutes.
- Beat the IVOIRE 35% and rose water whipped ganache until its texture is soft and frothy, easy to pipe.
- Using a piping bag with a 10mm fluted nozzle, finely pipe the IVOIRE 35% rose water ganache on topof the éclairs.
- For the presentation, decorate with fresh raspberries and/or rose petals.
What are rose éclairs?
Rose éclairs are refined French choux pastries flavored with rose extract and filled with delicate whipped ganache and fruit crémeux.
How do you flavor éclairs with rose?
Rose extract is added sparingly to whipped ganache to provide subtle floral notes without overpowering the pastry.
Why use Ivoire 35% chocolate for éclairs?
Ivoire 35% offers smooth cocoa butter richness and mild sweetness, ideal for highlighting floral and fruit flavors.
What is Raspberry Inspiration used for?
Raspberry Inspiration provides natural fruit intensity, acidity, and vibrant color for both coating and crémeux.
How do you get éclairs perfectly straight?
Baking éclairs under parchment and a tray prevents uneven rising and ensures clean, professional shapes.
Can rose éclairs be prepared in advance?
Yes. Components can be prepared separately and assembled the day of service for optimal texture.
