Pistachio éclair

Rezept

Created by

Alexandre Bourdeaux - Konditor und Inhaber von Pastry&Chocadvice Belgien

ÉCLAIR DOUGH

Zutaten	Zubereitung
80g Wasser 80g Vollmilch 80g Butter 2g Salz 2g Zucker	Boil together and remove from heat.
87g Mehl	Add to milk mixture and mix until smooth. Put back on the heat for 2-3 minutes and stir until dry. Add to stand mixer.
173g Vollei(e)	Add bit by bit to previous mixture. Mix in stand mixer at medium speed.
Fill smooth-nozzled piping bag with choux batter. Pipe your eclairs. Bake for 15-18 minutes at 180°C. Dry the eclairs at 170°C for 10 minutes.

PISTACHIO PASTRY CREAM

Zutaten	Zubereitung
122g Streuzucker 122g Eigelb	Emulsify.
44g Speisestärke	Mix in.
1g Vanille 555g Vollmilch	Bring to a boil and temper the egg yolk mixture. Bring to a boil again.
56g Butter 150g Callebaut® Pure Pistachio Paste (NPO-PI1-T62)	Add to the cream, mix and leave to cool in refrigerator.
Then fill the éclairs.

GLAZING

Zutaten	Zubereitung
30g Wasser 58g Zucker 58g Traubenzucker	Boil together to 105°C.
Use between 35°C and 45°C.

FINISHING & DECORATIONS

Zutaten	Zubereitung
Q.S. MAW-PS-19909 Q.S. MAW-CL-19916E4 Q.S. CLR-19429 Q.S. Callebaut® Pure Pistachio Paste (NPO-PI1-T62)	Use decorations to top of the éclairs: 1. Mona Lisa® Yellow Almond & Sugar Flower 2. Mona Lisa® Yellow Almond & Sugar Collar 3. Pistachios

Discover more recipes