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This article was first published 3 years ago  » Getahead » Food » Recipe: Exotic Vanilla Eclair

Recipe: Exotic Vanilla Eclair

By Executive Chef VINAY KUMAR
Last updated on: February 15, 2021 11:33 IST
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Impress your family with this decadent dessert curated by Vinay Kumar, Executive Chef, Novotel Vijayawada Varun.

Photograph: Kind courtesy 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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Executive Chef VINAY KUMAR