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Raspberry éclair with rose perfume

pastry dough

250 g whole milk

250 g mineral water

200 g butter

10 g inverted sugar

5 g salt

305 g flour

30 g cocoa powder

420 g whole eggs [Peeta’s Note: that’s about 8 1/2 eggs, depending on their size]

In a saucepan, bring to a boil the water with the milk, the salt and the butter. In a same time, sift the flour with the cocoa powder. Take the saucepan out the flame and mix the powders into the boiling mixture. Bring back to the heat to cook and dried the forming dough. Pour into the mixing machine and add gradually the whole eggs until right consistency. Pipe directly the pastry dough making éclairs, choux and freeze. Bake directly the frozen pastry dough in the oven at 230ºC, stop the oven and push on again when the temperature dumps to 160ºC. Finish the cooking.

raspberry cream with rose perfume

250 g raspberry pure

140 g egg yolks [about 8 yolks]

160 g whole eggs [about 3 eggs]

150 g granulated sugar

150 g soft butter

4 g gelatine

1 drop of natural rose extract

Soak the gelatine in a large amount of cold water and squeeze dry. Mix together all the ingredients except the butter. Bring to the boil, stirring all the time, until the texture jellifies. Leave to cool to 35-40°C, then add the butter and the rose extract and form an emulsion by mixing with an electric mixer. Refrigerate until use.

red raspberry glaze

12 g gelatine

100 g granulated sugar

250 g whole milk

200 g heavy cream 35% fat

100 g glucose [Note: or corn syrup!]

780 g white chocolate

red color

Make a caramel with the sugar. Stop the cooking with the hot milk mixed with the glucose. Bring to a boil. Pour into the melted chocolate to obtain a good emulsion. Pass through the mixer to give some more consistency. Let cool down and use at 28ºC.