Różane eklery

Garden of Roses

Very elegant single servings decorated with a chocolate Tea Rose on a strip of jelly made with rose water. Perfect for a wedding, first communion or baptism parties.

RecipePhoto

Used products and decorations

Róża Herbaciana
Tea Rose
Code 339362
WILLOW LEAVES
WILLOW LEAVES
Code 333307
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Recipe

Vanilla - orange sponge cake
Ingredients:
115gButter
190gSugar
65gCream cheese
2 pcsEggs
10gConcentrated vanilla paste
5gConcentrated orange paste
140gPlain flour
7gBaking powder
1gSalt
Preparation:

Whisk butter with sugar in a mixer until creamy consistence is obtained. Add cream cheese, mix and then add eggs one by one, constantly stirring . Add the vanilla paste and orange paste and finally - the flour mixed with baking powder and salt. Spread the mass on a baking tray lined with baking parchment and bake at 160°C for about 15 minutes. After cooling cut into desired shapes.

Raspberry and rose jelly
Ingredients:
240gRaspberry puree
44gGlucose syrup
54gSugar (1)
5gNH Pectin
19gSugar (2)
27gLemon juice
10gConcentrated rose paste
Preparation:

Heat up the raspberry puree, glucose syrup and sugar (1) to 40°C, then add the pectin with sugar (2) and mix it all together. Add the lemon juice and boil it for about 2 minutes. Add the rose paste at the end and cool it down.

White chocolate mousse
Ingredients:
125gMilk
12gGelatine
60gWater
250gBarima Artisanal White chocolate 29% (code CHB28XXB3)
250gWhipped cream 32% fat
Preparation:

Soak gelatine in cold water. Boil the milk, add soaked gelatine and pour it over the chocolate. Mix well and then gently blend with whipped cream. Pour half of the mousse into the silicone mould, insert frozen raspberry jelly, add another part of the mousse and cover it with a vanilla-orange sponge cake.

Elastic
Ingredients:
200gRose water
50gSugar
30gElastic
Edible gold (sheet)
Preparation:

Bring to boil the water with sugar and Elastic. Add the sheet of edible gold and blend. Pour onto a clean metal plate. Leave aside to cool and cut into desired shapes.

Chocolate coating
Ingredients:
350gBarima Artisanal White chocolate 29% (code CHB28XXB3)
100gVegetable oil
Peach Fuzz colorant
Preparation:

Melt chocolate, add vegetable oil and colorant, and mix it thoroughly. Dip frozen mousse into the chocolate coating.

Decoration

For decoration use Barbara Decor chocolate decorations:

  • Tea rose (code 339362)
  • Willow leaves (code 333307)

scheme

Schema garden of roses

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