Mittel
Menge: (RECIPE FOR 15 PORTIONS)
Enthält:4 Komponenten
ÉCLAIR DOUGH
Zutaten: ÉCLAIR DOUGH
-
80 gWasser
-
80 gVollmilch
-
80 gButter
-
2 gSalz
-
2 gZucker
Zubereitung: ÉCLAIR DOUGH
Boil together and remove from heat.
Zutaten: ÉCLAIR DOUGH
-
87 gMehl
Zubereitung: ÉCLAIR DOUGH
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.
Zutaten: ÉCLAIR DOUGH
-
173 gVollei(e)
Zubereitung: ÉCLAIR DOUGH
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: PISTACHIO PASTRY CREAM
-
122 gStreuzucker
-
122 gEigelb
Zubereitung: PISTACHIO PASTRY CREAM
Emulsify.
Zutaten: PISTACHIO PASTRY CREAM
-
44 gSpeisestärke
Zubereitung: PISTACHIO PASTRY CREAM
Mix in.
Zutaten: PISTACHIO PASTRY CREAM
-
1 gVanille
-
555 gVollmilch
Zubereitung: PISTACHIO PASTRY CREAM
Bring to a boil and temper the egg yolk mixture.
Bring to a boil again.
Zutaten: PISTACHIO PASTRY CREAM
-
56 gButter
-
150 gCallebaut® Pure Pistachio Paste (NPO-PI1-T62)
Zubereitung: PISTACHIO PASTRY CREAM
Add to the cream, mix and leave to cool in refrigerator.
Then fill the éclairs.
GLAZING
Zutaten: GLAZING
-
30 gWasser
-
58 gZucker
-
58 gTraubenzucker
Zubereitung: GLAZING
Boil together to 105°C.
Use between 35°C and 45°C.
FINISHING & DECORATIONS
Zutaten: FINISHING & DECORATIONS
-
Q.S.MAW-CL-19916E4
-
Q.S.CLR-19429
-
Q.S.Callebaut® Pure Pistachio Paste (NPO-PI1-T62)
Zubereitung: FINISHING & DECORATIONS
Use decorations to top of the éclairs:
1. Mona Lisa® Yellow Almond & Sugar Flower
2. Mona Lisa® Yellow Almond & Sugar Collar
3. Pistachios
Need support with your chocolate confections?
- Find troubleshooting guides & tutorials
- Chat live with an advisor chef and find the right solution to your challenges
Comments