Pistachio Eclair

Recipe

  1. For the Pistachio Pastry Cream
  2. For the Choux Paste
  3. For the Procedure
  4. For the Procedure

For the Pistachio Pastry Cream

ingredients preparation
  • 600g
    Whole milk
  • 100g
    sugar
  • 50g
    Cornstarch
  • 210g
    egg yolks
  • 60g
    butter
  • 200g
    FNO-AC-A088101
  1. Warm the milk with half of the sugar.
  2. Separately, mix the other half of the sugar with the egg yolks and the cornstarch.
  3. When the milk is boiling, add the mixtures and cook for 1 to 2 minutes.
  4. Add the butter and the pistachio praliné/paste. Then cool down.

For the Choux Paste

ingredients preparation
  • 194g
    Water
  • 194g
    Whole milk
  • 155g
    Butter 82%
  • 233g
    High Gluten Flour
  • 3g
    sea salt
  • 7g
    Sugar
  • 7g
    trimoline
  • 403g
    whole eggs
  1. Dry out the panade for 1 minute.
  2. Mix until you reach 113° F.
  3. Start adding the eggs slowly.
  4. Let the dough rest 1 hour in the fridge.
  5. Pipe and spray clarified butter.
  6. Bake at 330° F in a deck oven. Let cool.This can be frozen and when used heated by flashing for 5 minutes at 300° F.

For the Procedure

  1. Using piping bag, fill éclair from bottom with pistachio filling.
  2. Pull/grab fondant confiseur out of bucket.
  3. Warm to 95° F.
  4. Add coloring to desired shade. Mix well.
  5. Dip just top of éclair. Let set.
  6. Decorate as desired.

For the Procedure

  1. Using piping bag, fill éclair from bottom with pistachio filling.
  2. Pull/grab fondant confiseur out of bucket.
  3. Warm to 95° F.
  4. Add coloring to desired shade. Mix well.
  5. Dip just top of éclair. Let set.
  6. Decorate as desired.