Rose Éclairs with Ivoire Chocolate & Raspberry

Steps:

• Heat 4.585 oz / 130 g of cream with the honey and vanilla seeds. Gradually combine with the melted IVOIRE 35% chocolate in three additions, mixing with a spatula after each addition.
• Add 10.22 oz / 290 g of cold heavy cream and 0.176 oz / 5 g of rose extract all at once. Blend with an immersion blender until a smooth, perfect emulsion forms.
• Cover the surface with plastic wrap, refrigerate and leave to set before use, ideally overnight.

Steps:

• Bring the milk, water, butter, sugar and salt to a boil. Remove from the heat and sift in the flour and vanilla powder*. Return to the heat and stir with a spatula to evaporate excess moisture. Continue until the dough pulls away from the sides of the saucepan. Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment and mix to cool slightly.
• Beat the eggs and add them gradually to the dough. Stop mixing when the dough becomes smooth, glossy and ribbon-like in texture.
• Using a piping bag fitted with a 13 mm plain round nozzle, pipe 1.05 oz / 30 g of choux pastry into greased molds lined with parchment paper (strips approximately 2 cm thick and 14 cm long).
• Cover completely with a sheet of parchment paper and place a baking tray on top to prevent the éclairs from rising too much and to maintain a uniform shape during baking.
• Bake in a fan-assisted oven at 355°F (180°C) for approximately 35 minutes. Remove the tray and continue drying the éclairs for 5 minutes at 340°F (170°C).
• *Vanilla powder can be made by scraping vanilla beans, drying the pods in the oven for 2 hours at 175°F (80°C), then grinding them into a fine powder using a spice grinder.

• 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.

• 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.

• 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 2.116oz 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.