English - Les délices 31

Apple entremet

Apple Entremet with

– caramel cream,
– diced apple,
– apple mousse,
– hazelnut praline crunch,
– yellow and red velvet spray.

Materials used

– Pavoni apple mould

– Silikomart half sphere mould 15 cavities

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Caramel cream
3 g glucose syrup
6 g water
20 g caster sugar
40 g full-fat liquid cream (min. 31% fat)
1 egg yolk
0.5g gelatin
50g apple cores

Hazelnut praline crisp
30g white chocolate
35g hazelnut praline
30g crêpes dentelles

Apple mousse
✔90g apples
✔10g water
✔10g sugar
✔2g gelatine
✔80g liquid cream

Yellow velvet spray
Red velvet spray

Chocolate tail
✔20g Milk chocolate
✔Cocoa powder

For 4 desserts

Caramel cream
✔3 g glucose syrup
✔6 g water
✔20 g caster sugar
✔40 g full-fat liquid cream (min. 31% fat)
✔1 egg yolk
✔0.5g gelatin
✔50g apple cores

Pour water, glucose and sugar into a saucepan. At the same time, heat the cream. As soon as the caramel has a nice brown color, add the hot liquid cream. Bring to the boil to melt the caramel completely.

Whisk the yolk in a bowl, pour the caramel over it and return to the pan, stirring constantly but not exceeding 82°C.

Remove from heat and add the gelatine. Mix well. Add the diced apples. Pour into silikomart insert mould.

Hazelnut praline crisp
✔30g white chocolate
✔35g hazelnut praline
✔30g crêpes dentelles

Mix praline, melted white chocolate and crêpes dentelles. Roll out between two sheets of baking paper. Place in the freezer for a few minutes and cut out using a cookie cutter slightly smaller in diameter than the mold. Set aside in the freezer until ready to assemble.

Apple mousse
✔90g apples
✔10g water
✔10g sugar
✔2g gelatine
✔80g liquid cream

Place the gelatine sheet in a large bowl of cold water. In a saucepan, cook the apple pieces with a little water and powdered sugar. If necessary, add a little water during cooking to prevent the apples from sticking to the pan. When the apples are cooked. Remove from heat, add the gelatine and blend. Set aside.

In a bowl, whip the cold cream with an electric mixer. Add the cooled compote and stir gently with a spatula. Assemble.

Assembly

Fill the Pavoni mould with apple mousse halfway up the sides. Add the caramel cream insert. Top with a little apple mousse and finish with the hazelnut praline crunch. Place in the freezer for at least 6 hours or overnight.

The next day, unmold the entremets and place them face down to quickly apply the yellow and red velvet sprays. Gently turn over with a spatula.

Chocolate tail
✔20g Milk Chocolate
✔Cocoa powder

Melt a little milk chocolate. Fill a piping bag with it. Poach the seeds on the entremets.

On a piece of baking paper, sprinkle a little cocoa powder. Poach the remaining chocolate on top to form the apple tails, and sprinkle with a little cocoa powder again. Leave to set in the fridge. Insert the tails into the entremet when it has thawed a little. Keep in a cool place until ready to eat.

Pear and chestnut cake

Chestnut pear cake

– a vanilla cookie,
– a chestnut crisp,
– a pear mousse,
– brown mousse,
– brown mirror icing.

Full english recipe in my shop

Material used

– Square frame 12X12x4.5 cm

– Ancel 210 bloom gelatin

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Vanilla cake
35g flour
35g sugar
20g melted butter
100g egg whites
1 egg
Vanilla

Chestnut crisp
Chestnut cream
White chocolate
Crêpes dentelles

Pear mousse
Liquid cream
Mixed pears
Gelatine

Chestnut mousse
Liquid cream
Chestnut cream
Vanilla
Gelatin

Mirror glaze
Liquid cream
Powdered sugar
Water
glucose
Gelatin
Chestnut cream

The recipe ebook is on sale in my store.

This recipe is also available in my ebook – Autumnal flavours cakes 2024.

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Hazelnut and pear entremet

Hazelnut and pear entremet
– a hazelnut mousse,
– a pear compote,
– a hazelnut praline crunch,
– brown velvet spray,
– hazelnut praline,
– a hazelnut caramel plate.

Material used

– Decoflex half hollow egg silicone mould

– Brown velvet spray

Ingredients

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Hazelnut mousse
✔55g praline
✔30g liquid cream
✔2g gelatine
✔120g single cream

Pear compote
✔145g pear pieces
✔20g caster sugar
✔2g NH pectin

Hazelnut praline crisp
✔45g white chocolate
✔40g crêpes dentelles
✔55g hazelnut praline

Final assembly
✔Brown velvet spray
✔Caramel
✔Hazelnut

The recipe

For 4 desserts

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Place the hazelnuts on a baking tray and bake at 150°C for 15 minutes. Pour the caster sugar into a saucepan and make a caramel. Pour onto a sheet of greaseproof paper and leave to cool. Place the hazelnuts, which have been rubbed to remove as much of the skin as possible, and the caramel, cut into pieces, in the bowl of a blender and blend until you obtain the praline. You’ll have some praline left over for other recipes. It keeps very well in a sealed container. Just make sure you blend it again before use, as the hazelnut oil will rise to the surface.

Pear compote
✔145g pear pieces
✔20g caster sugar
✔2g NH pectin

In a small bowl, combine the sugar and NH pectin. Heat the finely diced pears in a saucepan over a low heat for a few minutes. Stir occasionally. Then increase the heat to a gentle boil. Add the sugar and pectin mixture. Cook over a medium heat for 2 minutes, stirring constantly. Leave to cool.

Hazelnut praline crisp
✔45g white chocolate
✔40g crêpes dentelles
✔55g hazelnut praline

Mix the praline, melted white chocolate and crêpes dentelles. Roll out between two sheets of baking paper. Place in the freezer for a few minutes and cut to the shape of your mould. Keep in the freezer until ready to assemble.

Hazelnut mousse
✔55g praline
✔30g liquid cream
✔2g gelatine
✔120g single cream

Hydrate the gelatine in very cold water. In a saucepan, heat the 30g of liquid cream with 55g of hazelnut praline to around 60/65°C. Remove from the heat, add the drained gelatine, stir and set aside.

Whip the 120g of cold cream with a mixer and add to the previous mixture, which should be lukewarm and below 35°C.

Assembly

Fill the tin halfway. Add the pear compote. Add a little hazelnut mousse on top and finish with the praline crumble. Place in the freezer for at least 4 hours or overnight.

Unmould the cakes and immediately apply the brown velvet spray.

Garnish the hollow of the entremet with a little hazelnut praline. To decorate, I made a caramel in which I added a few hazelnuts.

Orange tart

Orange tartlet made with

– sweet pastry,
– creamy orange filling
– orange mousse
– velvet spray.

Materials used

– Micro-perforated silicone baking mat

– Micro-perforated strip (optional)

– Kitchen thermometer

– Silikomart bloom mould

Ingredients

Sweet pastry
✔45g soft butter
✔85 g flour
✔30 g caster sugar
✔1 pinch of salt
✔1 egg yolk

Orange cream
✔40g orange juice
✔35g egg
✔30g sugar
✔40g butter

Orange mousse
✔2.5g gelatine
✔40g orange juice
✔35g egg
✔30g sugar
✔40g butter
✔100g single cream

Coral velvet spray

The recipe

For 4 tarts

Sweet pastry
✔45g soft butter
✔85 g flour
✔30 g caster sugar
✔1 pinch of salt
✔1 egg yolk

Mix all the ingredients together, film and place in a cool place. Roll out the pastry thinly with a rolling pin between 2 sheets of greaseproof paper. Line the Silikomart tart circles, having first placed a strip of Forosil in the mould (optional) and prick the pastry with a fork. Place in the freezer while you preheat your oven. Bake the tartlets on a micro-perforated baking mat at 170°C for around 15 minutes. Leave to cool.

Orange cream
✔40g orange juice
✔35g egg
✔30g sugar
✔40g butter

Heat the egg, sugar and orange juice in a saucepan. Cook at 82°C, stirring constantly. Check the temperature using a kitchen thermometer. When the mixture has cooled to 60°C, add the cold butter cut into pieces. Blend and chill.

Top the tartlets with the orange cream.

Orange mousse
✔2.5g gelatine
✔40g orange juice
✔35g egg
✔30g sugar
✔40g butter
✔100g single cream

Pour the cold cream into a bowl and whip with an electric mixer. Add the previous mixture when it is below 30°C. Mix gently with a spatula. Fill the silicone mould 3/4 full. Place in the freezer overnight or for at least 4 hours.

Remove the frozen mousses from the moulds and apply the velvet spray immediately. Place each mousse on a tartlet.

I added a little cocoa powder on top in the middle.

Place in a cool place while defrosting.

Orange eclair

Orange eclair made with

– choux pastry,
– orange pastry cream,
– colored white fondant,
– almond paste.

Material used

– micro-perforated baking mat

– fluted tip

– pastry bag

– filling tip

Ingredients

Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)

Orange pastry cream
✔400g milk
✔30 g sugar
✔4 egg yolks
✔25 g cornstarch
✔35 g butter
✔Zest of an orange
✔1 capful of Grand Marnier
✔1 juice of an orange

Icing
✔115g white fondant
✔30g glucose
✔Orange coloring

Assembly
✔ White fondant
✔Orange coloring
✔Almond paste

The recipe

For approx. 7-8 éclairs

Icing
✔115g white fondant
✔30g glucose
✔Orange coloring

Pour all ingredients into saucepan. Heat white fondant to 60°C in double boiler. Remove a small portion of white fondant and place in piping bag. Add colorant to the remaining fondant. I used orange colorant. Mix well. Pour onto the silicone template placed on a baking sheet. Using the piping bag, pipe the white fondant over the top, creating webs. Place in the freezer for a few hours.

Orange pastry cream
✔400g milk
✔30 g sugar
✔4 egg yolks
✔25 g cornstarch
✔35 g butter
✔Zest of an orange
✔1 capful of Grand Marnier
✔1 juice of an orange

Heat the milk.

In a bowl, combine the yolks, sugar and cornflour. Pour the hot milk over the sugar/yolk mixture. Stir. Pour back into the saucepan. Stir until thickened. Add the zest and juice of one orange. Optional: add a small capful of Grand Marnier. Stir to combine. Remove from heat and add butter, cut into pieces. Set aside in a bowl, strain and chill.

Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)

Heat the water, milk, butter, salt and sugar in a saucepan. Remove from the heat and add the flour all at once. Mix well to dry out the dough for 2 to 3 minutes.

Add the beaten eggs gradually, mixing well between each egg.

Poach the éclairs on a baking sheet lined with a microperforated baking mat, using a fluted tip and sprinkle with powdered sugar. Bake at 175°C for 35 to 40 minutes (time may vary according to oven). Cool on a wire rack.

Assembly

Remove the crème pâtissière from the fridge. Loosen it slightly with a spatula, then fill a pastry bag fitted with a pastry tip. Make two small holes under each éclair and top with the cream. Take the fondants from the freezer and place them on top of the éclairs. Set aside in a cool place.

I made spiders with white marzipan colored black.

Hazelnut coffee entremet

Hazelnut coffee entremet

– a hazelnut praline crunch,
– hazelnut cookie,
– hazelnut cream,
– coffee mousse,
– mirror glaze.

Equipment used

– Baking tray

– 18 cm silikomart mould

– Baking paper

Ingredients

Hazelnut cookie
✔35 g hazelnut powder
✔1 egg yolk
✔35 g caster sugar
✔10 g butter
✔7 g flour
✔50g egg whites

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Hazelnut cream
✔2g gelatin
✔100g liquid cream
✔2 egg yolks
✔15g caster sugar
✔50g hazelnut praline

Praline crisp
✔30g white chocolate
✔60g praline
✔30g crêpes dentelles

Coffee mousse
✔150g cream
✔1 sachet soluble coffee
✔50g white chocolate
✔2 yolks
✔40g sugar
✔300g cold liquid cream
✔6g gelatin

Mirror glaze
✔100g sugar
✔100g glucose
✔55g water
✔65g 30% MG min liquid cream
✔100g white chocolate
✔4 gelatin leaves

The recipe

For 1 dessert serving 6 to 8

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Pour the hazelnuts onto a baking tray and bake at 150°C for 15 minutes. In a saucepan, pour the powdered sugar and make a caramel. Pour onto a sheet of parchment paper and leave to cool. Place the hazelnuts, rubbed to remove as much skin as possible, and the chopped caramel in the bowl of a blender and blend until praline is obtained. You’ll have some praline left over for other recipes. It keeps well in a closed container. Just make sure you blend it again before use, as the hazelnut oil will rise to the surface.

Hazelnut cream
✔2g gelatin
✔100g liquid cream
✔2 egg yolks
✔15g caster sugar
✔50g hazelnut praline

Place the gelatine in a bowl of cold water. In another bowl, mix the egg yolks with the sugar until they whiten slightly. Bring 100g of cream to the boil in a saucepan. Remove from the heat and pour the hot cream over the previous mixture. Return to the pan and cook over a low heat until 82ºC. Remove from the heat and add the gelatine. Pour the hot cream over the hazelnut praline and stir. Fill a pastry circle less than 18cm in diameter, to which you’ve previously added some cling-film (I used a 14cm circle), with the praline cream. Place in the freezer for at least 4 hours.

Hazelnut cookie
✔35g hazelnut powder
✔35g powdered sugar
✔10g melted butter
✔7g flour
✔1 egg
✔1 egg white

Mix the whole egg with the sugar in a bowl. Add hazelnut powder, flour and melted butter. Mix well. In another bowl, beat the egg whites with a mixer. Gently fold into the mixture using a pastry blender. Pour the cookie dough onto a baking tray lined with baking paper. Bake for ten minutes at 180°C. The cookie should come out golden-brown. Remove from the oven and allow to cool completely before cutting with a cookie cutter.

Praline crisp
✔30g white chocolate
✔60g praline
✔30g crêpes dentelles

Melt the white chocolate in the microwave. Add crumbled crêpes dentelles and praline. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut out using a 16cm cutter. Place in the freezer until ready to assemble.

Coffee mousse
✔150g cream
✔1 sachet soluble coffee
✔50g white chocolate
✔2 yolks
✔40g sugar
✔300g cold liquid cream
✔6g gelatine

In a bowl of cold water, soften the gelatine leaves. In a saucepan, heat the cream with the sachet of instant coffee. Place the 2 egg yolks and powdered sugar in a bowl. Mix well. Pour in the hot cream, stir and return to the pan for a few minutes, stirring constantly. Remove from the heat and add the gelatine, wrung out and softened. Stir to combine. Set aside. Whip the chilled cream with an electric mixer. Gently fold in the cooled cream.

Assembly

Fill 18cm silikomart silicone mould with coffee mousse. Add the hazelnut cream insert. Top with a little coffee mousse and finish with the hazelnut cookie and chocolate praline crunch. Freeze overnight.

Mirror glaze
✔100g sugar
✔100g glucose
✔55g water
✔65g 30% MG min liquid cream
✔100g white chocolate
✔4 2g gelatine leaves

In a large bowl of cold water place the gelatine leaves. In a saucepan, heat the sugar, water and glucose to boiling. Remove from heat and add the gelatine, wrung out and softened. Pour this mixture over the melted white chocolate. Stir well. Add the liquid cream. Use a hand blender without a bell jar to ensure a smooth mixture. Divide the icing between three containers. Leave the first one plain and color the other two with coffee extract, varying the intensity. Pour all three glazes into the same tall container without stirring. Remove the entremet from the freezer and unmold. Cover the surface with the glaze, cooled to 35°C.

Place in a cool place for at least 6 hours to defrost.

Apple crumble

Apple crumble with
– sweet pâté,
– diced apples with cinnamon,
– pecan crisp,
– vanilla ice cream.

Material used

– 6-cavity silikomart cylinder mould

– Tefal baking tray

– Baking paper

– Silikomart truffle mould x15

– Circular cookie cutter

Ingredients

Sweet dough
150g flour
60g sugar
60g brown sugar
110g butter
Cinnamon powder

Pecan crisp
50g Pecan Praline
40g white chocolate
30g Crêpes dentelles

Vanilla ice cream

2-3 Golden apples
Powdered sugar
Cinnamon
A little water

For 4 to 5 crumbles

Pecan crumble
50g Pecan Praline
40g white chocolate
30g Crêpes dentelles

Melt the white chocolate in the microwave. Add crumbled crêpes dentelles and pecan praline. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from freezer and cut out using a cookie cutter. Place in freezer.

Sweet dough
150g flour
60g sugar
60g brown sugar
110g butter
Cinnamon powder

Mix all ingredients with your fingers.

Fry the apples, cut into small pieces, in a saucepan with a little caster sugar, cinnamon and a tiny splash of water until golden brown.

Divide the diced apples among the silikomart cylinder moulds, leaving room for the crumble mixture.

Spread the crumble batter over the top and bake at 180°C for around 10-15 minutes.

Leave to cool, then place each crumble on a disc of pecan praline crumble.

Fill the silikomart truffle mould with vanilla ice cream, packing the ice cream well. Unmold and place on top of crumble just before serving.

I decorated with a mint leaf and a small sheet of edible gold.

Pear and caramel cake

Pear and caramel cake
– an almond biscuit,
– a speculoos crisp,
– a pear mousse
– a caramel mousse,
– diced pears,
– and a caramel glaze.

Full recipe in my shop

Material used

– Square frame 12X12x4.5 cm

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Almond cake
almond powder
sugar
flour
melted butter
egg whites
egg

Speculoos crisp
Speculoos pastry
White chocolate
Crêpes dentelles

Pear mousse
Liquid cream
Mixed pears
Gelatine
Sugar
Egg yolks

Caramel mousse
Liquid cream
Powdered sugar
Water
Milk
Egg yolk
Gelatine

Caramel glaze
Liquid cream
Powdered sugar
Water
Maïzena
Gelatine

The recipe ebook is on sale in my shop.

This recipe is also available on my last ebook : Cakes Autumn Flavours 2024.

Orange confit snail

Confit orange snail made with

– puff pastry
– pastry cream
– small cubes of candied orange

Materials used

– Brush

– Tefal baking tray

– Cutter

– Rolling pin

Ingredients

Raised puff pastry
✔260 g flour
✔5 g salt
✔25 g caster sugar
✔10 g fresh baker’s yeast
✔60 g (6 cl) cold milk
✔60 g (6 cl) cold mineral water
✔30 g cold PDO Poitou Charentes butter

+
✔125 g Lescure or PDO tourage butter

✔ Candied orange peel

For the pastry cream
✔120g milk
✔1 egg yolk
✔20g caster sugar
✔8g cornflour

For the gilding
✔1 egg yolk
✔1 teaspoon single cream

The syrup
✔30g water
✔30g sugar

The recipe

Leavened puff pastry

The distemper
✔260 g flour
✔5 g salt
✔25 g caster sugar
✔10 g fresh baker’s yeast
✔60 g (6 cl) cold milk
✔60 g (6 cl) cold mineral water
✔30 g cold PDO Poitou Charentes butter
+
125 g tourage butter

Combine the flour, salt, sugar, yeast, butter; water and milk in the bowl of a food processor. Blend for around ten minutes. Place in a bowl, line and leave to rise for 45 minutes at room temperature.

Deaerate the dough then flatten it with your hands to form a rectangle. Place in a cool place to firm up.

Soften the 125g of butter and shape into a rectangle (the size ⅓ of the pastry).

On a lightly floured work surface, roll out the pastry into a rectangle and place the butter in the middle. The butter should be at a temperature of between 12 and 15°C and the tempera at between 6 and 8°C. Cover both ends of the pastry with the butter without overlapping.

Rotate your pastry by 90°C. Roll out the dough into a long rectangle and turn twice. Fold the left side 1/3 towards the centre and then the right side 2/3 without overlapping. Then fold the whole in half. Cut both sides with a cutter. Place in a cool place with cling film.

Roll out the pastry into a long rectangle. Make a single turn and chill, covered with cling film, for at least 30 minutes.

For the pastry cream
✔120g milk
✔1 egg yolk
✔20g caster sugar
✔8g cornflour

Heat the milk in a saucepan. In a bowl, whisk together the yolk, sugar and cornflour. Pour the hot milk over this mixture. Stir and pour back into the saucepan. Stir until the cream thickens. Set aside in a cool place.

Finely dice the pieces of candied orange.

Roll out the pastry into a rectangle. Trim the edges of the rectangle with a box cutter if necessary. Cut out strips. Cover with the crème pâtissière and diced candied orange. Roll out the pastry and place on a baking tray lined with baking paper.

Place them on a baking tray lined with baking paper, spacing them well apart as they will increase in size. Place your baking tray in the oven with a pan filled with hot water or at a very low temperature (< 30°) for approximately 1h30 to 2h00.

For the gilding
✔1 egg yolk
✔1 teaspoon single cream

Brown with a mixture of egg yolk and cream then bake at 170°C for 20 to 25 min.

When removed from the oven, place the raisin breads on a wire rack and immediately apply the hot syrup.

Syrup

Pour 30g sugar and 30g water into a small saucepan. Bring to the boil. Turn off the heat. Brush the syrup over your snails immediately.

Enjoy! 😋

Rum and grapes eclair

Rum and grapes eclair made with

– choux pastry,
– rum pastry cream
– raisins,
– coloured white fondant.

Material used

– micro-perforated baking mat

– fluted tip

– piping bag

– lightning bolt

Ingrédients

Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)

Pastry cream
✔400g milk
✔60 g sugar
✔4 egg yolks
✔20 g cornflour
✔35 g butter
✔40g rum

+ 50g sultanas

Icing
✔115g White fondant
✔30g glucose
✔Red wine colouring

The recipe

For about 8 éclairs

Icing
✔115g White fondant
✔30g glucose
✔Red wine colouring

Pour all the ingredients into the saucepan. Heat the white fondant to 60°C in a bain marie, then add colouring. I used ‘red wine’ colouring. Mix well. Pour onto the silicone mould on a baking tray and place in the freezer for a few hours.

Pour the 50g of sultanas into a small saucepan with water. Bring to the boil. Turn off the heat and add 3 capfuls of rum. Strain and set aside.

Pastry cream
✔400g milk
✔60 g sugar
✔4 egg yolks
✔20 g cornflour
✔35 g butter
✔40g rum

Heat the milk.

Mix the egg yolks, sugar and cornflour in a bowl and bring the milk back to the boil.
Pour the hot milk over the sugar/yolk mixture. Stir. Pour back into the saucepan. Stir until thickened. Remove from the heat and add the rum. Mix well. Finally, add the butter, cut into pieces. Set aside in a bowl, filter and chill.

Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)

+Icing sugar and cocoa butter

Heat the water, milk, butter, salt and sugar in a saucepan. Remove from the heat and add the flour all at once. Mix well to dry out the dough for 2 to 3 minutes.

Then gradually add the beaten eggs, mixing well between each egg.

Poach the éclairs on a baking tray lined with a micro perforated baking mat, using a fluted tip and sprinkle with a mixture of icing sugar and cocoa butter powder. Bake at 175°C for 35 to 40 minutes (time may vary depending on oven). Straddle the oven door with a tea towel to allow the steam to escape. Leave to cool on a wire rack.

Assembly

Drain the grapes on kitchen paper.

Remove the crème pâtissière from the fridge. Loosen it a little with a spatula, then line a piping bag fitted with a piping tip, making two small holes under each éclair.

Spread the raisins inside the eclairs (I tried mixing the raisins in the cream but they didn’t fit through my small piping tip, so I recommend putting the raisins on their own before the cream).

Finally, top the éclairs with the rum pastry cream. Place the fondant on each éclair. Decorate with the raisins. Set aside in a cool place.

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