Pistachio éclair

Receita

Created by

Alexandre Bourdeaux - Chef e proprietário da Pastry&Chocadvice, Bélgica

ÉCLAIR DOUGH

ingredientes	preparo
80g água 80g Whole milk 80g manteiga 2g sal 2g açúcar	Boil together and remove from heat.
87g farinha	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 ovo(s) inteiro(s)	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

ingredientes	preparo
122g açúcar refinado 122g gemas de ovo	Emulsify.
44g amido	Mix in.
1g baunilha 555g Whole milk	Bring to a boil and temper the egg yolk mixture. Bring to a boil again.
56g manteiga 150g Callebaut® Pure Pistachio Paste (NPO-PI1-T62)	Add to the cream, mix and leave to cool in refrigerator.
Then fill the éclairs.

GLAZING

ingredientes	preparo
30g água 58g açúcar 58g glucose	Boil together to 105°C.
Use between 35°C and 45°C.

FINISHING & DECORATIONS

ingredientes	preparo
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

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