Pistachio éclair

Ricetta

Created by

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

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