Pistachio éclair

Recette

Created by

Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

ÉCLAIR DOUGH

ingrédients	préparation
80g eau 80g Lait entier 80g beurre 2g sel 2g sucre	Boil together and remove from heat.
87g farine	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 œuf(s) entier(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

ingrédients	préparation
122g sucre en poudre 122g jaunes d'oeufs	Emulsify.
44g amidon	Mix in.
1g vanille 555g Lait entier	Bring to a boil and temper the egg yolk mixture. Bring to a boil again.
56g beurre 150g Callebaut® Pure Pistachio Paste (NPO-PI1-T62)	Add to the cream, mix and leave to cool in refrigerator.
Then fill the éclairs.

GLAZING

ingrédients	préparation
30g eau 58g sucre 58g glucose	Boil together to 105°C.
Use between 35°C and 45°C.

FINISHING & DECORATIONS

ingrédients	préparation
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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