Rose éclairs

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 whipping cream with 5g of rose extract all at once and mix using a hand blender to form a perfect emulsion. Store in the refrigerator, seal the surface with plastic wrap and leave to set before using, ideally overnight.

Bring the milk, water, butter, sugar and salt to the 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 food processor 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 moulds lined with baking paper (2cm thick and 14cm long strips). Fully cover with a sheet of baking 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 180°C for approx. 35 minutes. Remove the tray and finish drying the éclairs for 5 minutes at 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 80°C and then blending.

Melt the RASPBERRY INSPIRATION at 45°C, then add the grape seed oil. Mix well and set aside. Use this glaze at 35°C for frozen cakes.

Mix the raspberry purée and honey and heat them to approx. 80°C. Add the rehydrated gelatine.
Gradually pour the mix onto the melted RASPBERRY INSPIRATION, stirring all the while with a spatula. Add the cold whipping cream and mix using a hand blender. Set aside.