Pistachio éclair
配方
ÉCLAIR DOUGH
成分 | 準備 |
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Boil together and remove from heat. |
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Add to milk mixture and mix until smooth. |
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Add bit by bit to previous mixture. |
Fill smooth-nozzled piping bag with choux batter. Pipe your eclairs. |
PISTACHIO PASTRY CREAM
成分 | 準備 |
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Emulsify. |
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Mix in. |
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Bring to a boil and temper the egg yolk mixture. |
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Add to the cream, mix and leave to cool in refrigerator. |
Then fill the éclairs. |
GLAZING
成分 | 準備 |
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Boil together to 105°C. |
Use between 35°C and 45°C. |
FINISHING & DECORATIONS
成分 | 準備 |
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Use decorations to top of the éclairs: |