Pistachio Eclair

ingredients	preparation
600g whole milk 100g sugar 50g Cornstarch 210g egg yolks 60g butter 200g FNO-AC-A088101	Warm the milk with half of the sugar. Separately, mix the other half of the sugar with the egg yolks and the cornstarch. When the milk is boiling, add the mixtures and cook for 1 to 2 minutes. Add the butter and the pistachio praliné/paste. Then cool down.

ingredients	preparation
194g Water 194g whole milk 155g Butter 82% 233g High Gluten Flour 3g sea salt 7g Sugar 7g trimoline 403g whole eggs	Dry out the panade for 1 minute. Mix until you reach 113° F. Start adding the eggs slowly. Let the dough rest 1 hour in the fridge. Pipe and spray clarified butter. Bake at 330° F in a deck oven. Let cool.This can be frozen and when used heated by flashing for 5 minutes at 300° F.

Recipe