White fondant:
Combine sugar, water, and corn syrup in a large saucepan
Cook between 237°F (114°C) (soft fondant) and 241°F (116°C) (harder fondant).
If necessary, clean the sugar splatters on the sides of the saucepan with a brush dipped in cold water (sugar particles may brown and color the sugar syrup).
At the desired temperature, pour the contents of the saucepan into the mixer bowl and place the bowl in a bowl of cold water.
Let cool in the saucepan until the syrup reaches 167°F (75°C).
Equip the mixer with the paddle attachment and beat the syrup for 5 minutes at high speed, then 5 minutes at medium speed
The syrup will first become opaque quite quickly, then become white.
Store in an airtight container for at least 3 days, as the fondant will “mature”.
This step is essential before use – it can be stored for at least 1 year in an airtight container (air makes it dry).
Fondant with alcohol: Put fondant in a saucepan and add 10% of its weight with the desired alcohol (kirsch, rum, anisette, Grand Marnier, Poire Williams…).
Melt slowly, stirring constantly with a wooden spoon, without exceeding 32°C (by dipping the back of your finger, you should feel neither hot nor cold)
Use for glazing by pouring it over the cake, spreading it with a spatula or your finger.
If the fondant is too heated, it will remain matte and not shine as it should after cooling.
If it’s not heated, it won’t harden and will remain sticky.
If the fondant is too thick, you can thin it with a little water, but not too much, as the fondant should not be too liquid to get a nice glaze.
Pastry cream: Heat 1 1/2 cups (375ml) of milk with sugar and a split vanilla bean.
In a bowl, mix the egg and egg yolks with cornstarch, then dilute with the remaining milk.
When the milk is hot, remove the vanilla bean, then slowly pour it into the egg mixture, mixing well, and return the mixture to the saucepan.
Bring to a boil, stirring constantly with a whisk, until thickened.
Remove from heat and add butter, water, and rose syrup, mixing well.
Cover with plastic wrap, let cool to room temperature, then refrigerate.
Once well chilled, put the pastry cream in a piping bag and fill the puff pastry through a small hole on the flat side.
The puff pastry:
Preheat the oven to 425°F (220°C).
Line two baking sheets with silicone mats or parchment paper.
In a heavy saucepan, bring water, milk, butter, salt, and sugar to a boil.
When the mixture is boiling, add flour all at once and stir vigorously with a wooden spoon for 1 minute, until a ball of dough forms that comes away from the bottom of the saucepan.
Pour the ball into the mixer bowl, equipped with the whisk attachment, then add eggs one at a time, whisking rapidly
The puff pastry dough should have a smooth consistency, but it should not be too soft.
Put the dough in a piping bag with a smooth tip, then deposit small, round balls of dough, about 2″ (5cm) in diameter, spacing them 2″ (5cm) apart.
Smooth the tops with a wet finger.
Bake the puff pastry for 10 minutes, then reduce the oven temperature to 350°F (180°C) and continue baking for 25 minutes.
Remove from the oven and place the puff pastry on a wire rack to cool completely.
Rose fondant: Melt white chocolate in a heatproof bowl set over a bain-marie.
In a saucepan, warm the fondant with the syrup, then add the melted chocolate.
Color to taste with a few drops of red food coloring.
Dip the tops of the puff pastry into this mixture, then decorate with a raspberry and refrigerate.