Pistachio éclair

Rezept

Created by
  • Alexandre Bourdeaux - Konditor und Inhaber von Pastry&Chocadvice Belgien

ÉCLAIR DOUGH

Zutaten Zubereitung
  • 80g
    Wasser
  • 80g
    Vollmilch
  • 80g
    Butter
  • 2g
    Salz
  • 2g
    Zucker

Boil together and remove from heat.
 

  • 87g
    Mehl

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
    Eier

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

Zutaten Zubereitung
  • 122g
    Streuzucker
  • 122g
    Eigelb

Emulsify.

  • 44g
    Stärke

Mix in.

  • 1g
    Vanille
  • 555g
    Vollmilch

Bring to a boil and temper the egg yolk mixture.
Bring to a boil again.
 

  • 56g
    Butter
  • 150g
    Callebaut® Pure Pistachio Paste (NPO-PI1-T62)

Add to the cream, mix and leave to cool in refrigerator.
 

Then fill the éclairs.

GLAZING

Zutaten Zubereitung
  • 30g
    Wasser
  • 58g
    Zucker
  • 58g
    Glukose

Boil together to 105°C.
 

Use between 35°C and 45°C.

FINISHING & DECORATIONS

Zutaten Zubereitung
  • ausreichende Menge
    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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