V-Day Special: Exotic Vanilla Rose Petal Eclair

Celebrate Valentine’s Day with this decadent dessert curated for you by Vinay Kumar, Executive Chef, Novotel Vijayawada Varun.

Vanilla Rose Petal Eclair


For the sable biscuit base 

  • 200 gm butter
  • 140 gm icing sugar
  • 1½ eggs
  • 3 ml vanilla extract
  • 360 gm maida or refined flour

For the mirror glaze

  • 250 ml water
  • 450 gm liquid glucose
  • 450 gm castor sugar (a kind of finer sugar manufactured by top baking brands)
  • 450 gm lightly melted white chocolate
  • 180 gm cold glaze, easily available in stores or online (a glossy coating liquid)
  • 320 gm condensed milk
  • 45 gm gelatin or a gelatin equivalent like agar agar for vegetarians
  • A few drops red food colour, optional

For the rose petal panna cotta

  • 350 ml fresh cream
  • 150 ml milk
  • 100 gm sugar
  • 15 ml rose water
  • 25 gm red rose petals
  • 10 gm gelatin or a gelatin equivalent like agar agar for vegetarians

For the vanilla cream

  • 4 egg yolks
  • 50 gm castor sugar (a kind of finer sugar manufactured by top baking brands)
  • 1 pod of vanilla beans or 2 tsp vanilla essence
  • 10 gm gelatin or a gelatin equivalent like agar agar for vegetarians
  • 300 ml fresh cream

For decoration

  • Sliced strawberries
  • White chocolate for decorating


  • Using a hand blender, make the sable base by creaming the butter, sugar along with the eggs and vanilla extract.
  • Mix in the flour and rest the dough for about 30 minutes.
  • Once the dough is ready, roll it out till it is about ½-inch thick and cut it with a round cutter into an eclair shape (see picture for the shape of the dessert).
  • Bake at 180°C for 15 mins until its colour darkens. Set aside to cool.

For the mirror glaze

  • Boil the water, liquid glucose, and castor sugar in a saucepan. 
    Once the sugar melts, take off heat.
  • Add the melted white chocolate, cold glaze, condensed milk and bloomed gelatine. Soak the gelatine sheets in warm water for a few minutes for it to bloom.
  • Add the food colour and mix well.
  • Store in the fridge until it’s time to glaze the pastry. 

For the rose petal panna cotta

  • In a pan, add the fresh cream, milk, rose water, rose petals and sugar. 
  • Warm on low heat, stirring continuously, until the sugar dissolves.
  • Add in the bloomed gelatine. Mix well.
  • Pour the mixture into a flat silicone tray, cool and set it in the refrigerator.

For the vanilla cream

  • Whip the egg yolks, castor sugar, cream and vanilla together to make a sabayon or light creamy sauce. 
  • Pour the whipped mixture into a saucepan placed over simmering water in a pot, in a double boiler kind of  arrangement.
    Cook till thick and creamy, whisking all the time.
  • Add the bloomed gelatine into the sabayon and mix until it dissolves.


  • Use an eclair-shaped mould to assemble all the ingredients of the dessert. First fill the whipped vanilla cream in a pastry bag and pipe the mixture into the mould. Fill only half of the mould with the vanilla cream.
  • Cut the set rose petal panna cotta into long slices and insert it into the half-filled vanilla cream mould.
  • Fill the mould with the remaining vanilla cream and freeze.
  • Once it sets, de-mould and place on a glazing rack.
  • Pour the melted mirror glaze over the frozen and set vanilla cream-panna cotta eclair and position on the sable biscuit base.
  • Garnish with a LOVE white chocolate stencil and fresh strawberries.  

Note: Each sheet of gelatin is about 3 gm. Four sheets of gelatine can be substituted with 2 tsp agar agar.

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