Sakura Eclairs with Vanilla Cream and Cherry Compote

Start by combining the **creams** in a saucepan and heat until just about to boil. It is important **not to let it boil**!

Leave the mixture to steep for 20 to 30 minutes for the tonka bean flavor to infuse. After that, add all the other ingredients, then heat it in a microwave until it reaches approximately **50 degrees Celsius** (122 degrees Fahrenheit).

Blend the mixture using an immersion blender until smooth.

Cool the cream in the refrigerator for at least **4 hours** to stabilize. Before piping, whip the cream.

Chop the **fresh cherries** and combine them with the cherry puree. In a separate bowl, mix the **sugar** with the pectin.

Heat the cherry mixture to about **40 degrees Celsius** (104 degrees Fahrenheit) and gradually sprinkle in the sugar mixture while stirring.

Bring to a boil and cook for a short while.

Let the compote cool in the refrigerator for a minimum of **4 hours**. Before dressing the eclairs, whip the compote lightly.

Temper the **white chocolate** by gently heating it in the microwave in short bursts until it reaches **48-50 degrees Celsius** (118-122 degrees Fahrenheit).

Quickly cool the chocolate using an ice bath until it drops to **27-29 degrees Celsius** (80-84 degrees Fahrenheit). To achieve an even color, first color a small amount of chocolate, then gradually mix it with the rest.

Lay down a guitar sheet and place the stencil on top. Pour the chocolate directly over the stencil, holding it firmly in place and using a spatula to spread it evenly.

Remove the stencil and let the chocolate petals stabilize. Assemble the flowers using half-spheres and allow them to set.

Melt some **dark chocolate** and transfer it to a piping bag. Pipe random lines onto a sheet of ice to form the twigs.

For added elegance, consider finishing with the glaze recipe available in the comments below.