Eden

 In a pan, bring to the boil the water, milk, salt, caster sugar and

butter. Sieve the flour. Stir the flour in and dry the formed dough

on strong heat. Off the heat, add the eggs one by one until smooth

texture. Pipe the choux, one big and one small. Bake at 180ºC vent

close for 10 minutes and finish baking at 160ºC vent open.

Mix together all ingredients Roll out the dough at 2mm thickness and place in the fridge to harden the dough. Cut into disks as same diameter of the piped choux. Place on top before baking.

 Bake at 180/170ºC around 30 minutes

In the saucepan, melt gradually the sugar and cook to light caramel.

Stop the cooking by adding the pre-heated purees. Add the butter

Heat up one-third of the purees at 45°C, add the sugar /pectin mixture, then bring the mix to the boil. Take the saucepan off the

heat, let cool down at 60ºCand add the egg whites. Cook at 75°C,

then add the rehydrated and melted gelatin. Combine this mixture

with the rest of the puree. Gradually pour the melted cocoa butter

mixing with a blender to obtain perfect emulsion. When cold, fill the

bottom part of the éclairs.

Heat up purees, half apricots and inverted sugar at 50ºC.

Pour slowly the mixture sugar/pectin mixing well and bring to a boil

for 2 min. Remove from heat and add the gelatin previously hydrated

and melted. Add the lemon juice and mix well. Pour directly into

small silicon dome forms and freeze. Unmold just before feeling.

Melt the chocolate until 40/45ºC and scale the glucose on top.

Bring to a boil the puree. Add the hydrated and melted gelatin

Mixing well and pour gradually the hot mixture into the melted

chocolate to obtain a perfect emulsion using the hand blender.

Add the cold liquid cream and let crystallize minimum 8 hours in

the refrigerator. Mold and freeze.

 Infuse the vanilla beans overnight into the 500g of cold cream.

 Heat up the other part of cream with the inverted, then pour

gradually the hot mixture into the melted chocolate to get a perfect emulsion. Pass through the hand blender. Strain the vanilla beans

from the heavy cream and pour into the chocolate mixture.                                         

 Mix well and reserve in fridge overnight. Whip to smooth

consistency and pipe on top.