VANILLA ECLAIR

Bring the cream and Vanilla Paste to a boil. In the meantime, mix the egg yolks and sugar without whisking. 
Combine these two mixtures. 
Heat to a temperature of 185°F (84-85°C), strain through muslin and add the rehydrated gelatin.
Store at 40°F (4°C).

Bring the milk, water, butter, sugar and salt to a boil.
Add the flour and, with the pan still on the heat, use a spatula to help evaporate any liquid off the dough.
Gradually add the eggs using the paddle attachment of a stand mixer.
Bake at 355°F (180°C) for approx. 20 minutes.

Heat the cream and vanilla paste, add the gelatin and gradually combine it with the melted chocolate using a spatula until an emulsion forms.
Immediately mix using an immersion blender to make a perfect emulsion.
Once the mixture is complete, add in the Absolu Cristal melted to 160°F (70°C) and mix together using a spatula so that no air bubbles form. Mix with an immersion blender and sieve out any lumps.

It is important to make sure the mixture forms an emulsion. When you use it, heat the glaze in the microwave to avoid incorporating any air bubbles, but also to avoid destabilizing the emulsion. If you follow these instructions, the glaze will keep its supple, shiny texture for 48 to 72 hours after being defrosted or used.