Pistachio éclair

配方

Created by

Alexandre Bourdeaux - Pastry&Chocadvice Belgium的大厨兼所有人

ÉCLAIR DOUGH

配料	配料
80g 水 80g 全脂牛奶 80g 黄油 2g 盐 2g 糖	Boil together and remove from heat.
87g 面粉	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 全蛋	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

配料	配料
122g 砂糖 122g 蛋黄	Emulsify.
44g 淀粉	Mix in.
1g 香草 555g 全脂牛奶	Bring to a boil and temper the egg yolk mixture. Bring to a boil again.
56g 黄油 150g Callebaut® Pure Pistachio Paste (NPO-PI1-T62)	Add to the cream, mix and leave to cool in refrigerator.
Then fill the éclairs.

GLAZING

配料	配料
30g 水 58g 糖 58g 葡萄糖	Boil together to 105°C.
Use between 35°C and 45°C.

FINISHING & DECORATIONS

配料	配料
数量 MAW-PS-19909 数量 MAW-CL-19916E4 数量 CLR-19429 数量 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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