Strawberry Inspiration Éclair

Heat the purée along with the glucose and invert sugar.
Slowly combine this hot mixture with the melted STRAWBERRY INSPIRATION.
Immediately mix using an immersion blender to make a perfect emulsion.
Add the cold whipping cream. Mix again.
Store in the refrigerator and leave to set, preferably overnight.
Whip until firm.

Use the sugar, strawberry purée and glucose to make a syrup, then cook at 220°F (104°C). Incorporate the sweetened condensed milk and the rehydrated gelatin, then gradually combine with the melted STRAWBERRY INSPIRATION. Immediately mix using an immersion blender to make a perfect emulsion. Bring the Absolu cristal to the boil, then add it to the smaller portion of water and colorant in order to slightly accentuate its vibrancy. Mix using an immersion blender. Store in the refrigerator. Leave to set for 12 hours before use. USE: Reheat the glaze to 90-95°F (32-34°C), then mix using an immersion blender to homogenize and to get rid of as many air bubbles as possible. Ice.

Bring the water, milk, butter, salt, sugar and butter to the boil. Add the flour, then allow the liquid to evaporate. Take the pan off the heat and gradually incorporate the eggs. Pipe out the choux pastry into the desired shapes. Baking: - Heat the oven to 480°F (250°C), switch the heat off, then put your pastries in. Do not turn it back on and keep the oven door closed. As soon as the choux pastry has blown up and started to change color, turn the oven back up to 355°F (180°C). - Bake in a fan-assisted oven at 330°F (165 °C) for approx. 20 minutes with the oven door ajar.