Pistachio éclair

レシピ

Created by

Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

ÉCLAIR DOUGH

材料	下ごしらえ
80g 水 80g Whole milk 80g バター 2g 塩 2g 砂糖	Boil together and remove from heat.
87g 小麦粉	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 全卵	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

材料	下ごしらえ
122g 上白糖 122g 卵黄	Emulsify.
44g スターチ	Mix in.
1g バニラ 555g Whole milk	Bring to a boil and temper the egg yolk mixture. Bring to a boil again.
56g バター 150g Callebaut® Pure Pistachio Paste (NPO-PI1-T62)	Add to the cream, mix and leave to cool in refrigerator.
Then fill the éclairs.

GLAZING

材料	下ごしらえ
30g 水 58g 砂糖 58g グルコース	Boil together to 105°C.
Use between 35°C and 45°C.

FINISHING & DECORATIONS

材料	下ごしらえ
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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