Fig, blackcurrant and honey éclair

For the vanilla honey whipped ganache, caramelise the honey in a pan until it is a deep caramel colour and starts to smoke slightly

Very carefully deglaze the honey with the whipping cream and then add the vanilla pod and the vanilla beans. Bring back to the boil

Place the chocolate in a heatproof bowl

Pour a third of the whipping cream mixture over the chocolate. Emulsify well with a hand blender and add the remaining cream, then allow to chill overnight in the fridge

For the ruby chocolate disk, spread the tempered chocolate onto an acetate sheet. Allow it to semi-set, and then cut it into oblong shapes the same dimensions as the éclairs. Allow to set

For the fig crémeux, first place the fig purée into a pan. Mix the pectin and sugar together, then rain into the fig purée and heat to 80°C, stirring continuously

Place into a bowl and allow to cool to 35°C, then emulsify in the soya lecithin and coconut oil

Place into a container to set and chill in the fridge

For the honey tuile, melt the butter and then mix with all the remaining honey tuile ingredients. Transfer to the fridge to cool

Once chilled, spread onto a tuille relief mat and bake at 160°C until golden, about 8–10 minutes. Remove from the mat and allow to cool

For the choux pastry, preheat the oven to 170°C fan oven or 190°C gas oven. Line two trays with baking paper

Place the water, milk, salt, sugar and unsalted butter in a pan and bring to the boil

Mix in the sieved flours and cook out on the stove for 2–3 minutes

Take off the heat and place into a stand mixer fitted with a paddle attachment. Mix until the heat is out of the dough (it’s less than 50°C)

Gradually add in the eggs one at a time, beating after each addition

Pipe with a 16 mm multi star nozzle into 10cm lengths onto a lined tray

Dust with icing sugar and then place into the pre-heated oven

Do not open the oven until the outside of the choux is a light golden colour (at least 20 minutes) otherwise the choux will collapse

Cook for total 30–40 minutes, or until the choux is light golden in colour and dry to the touch

For the blackcurrant gel, mix all the ingredients together and allow the ultratex to hydrate for 5 minutes

Blend until extra smooth with a hand blender

Fill the inside with of the éclair with the fig crémeux

Whip up the chilled ganache and transfer to a piping bag fitted with a small St Honoré nozzle

Pipe the ganache on top of the éclair and then decorate with the ruby chocolate disc, blackcurrant gel, fresh figs, gold leaf and honey tuile