Pistachio éclair

Ricetta

Created by

Alexandre Bourdeaux - Chef e titolare di Pastry&Chocadvice (Belgio)

ÉCLAIR DOUGH

ingredienti	preparazione
80g acqua 80g Whole milk 80g burro 2g sale 2g zucchero	Boil together and remove from heat.
87g farina	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 uovo/i intero/i	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

ingredienti	preparazione
122g zucchero semolato 122g tuorli d'uovo	Emulsify.
44g amido	Mix in.
1g vaniglia 555g Whole milk	Bring to a boil and temper the egg yolk mixture. Bring to a boil again.
56g burro 150g Callebaut® Pure Pistachio Paste (NPO-PI1-T62)	Add to the cream, mix and leave to cool in refrigerator.
Then fill the éclairs.

GLAZING

ingredienti	preparazione
30g acqua 58g zucchero 58g glucosio	Boil together to 105°C.
Use between 35°C and 45°C.

FINISHING & DECORATIONS

ingredienti	preparazione
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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