Medium
Makes: (RECIPE FOR 15 PORTIONS)
Containing: 4 Components
ÉCLAIR DOUGH
Ingredients: ÉCLAIR DOUGH
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80 gwater
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80 gWhole milk
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80 gbutter
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2 gsalt
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2 gsugar
Preparation: ÉCLAIR DOUGH
Boil together and remove from heat.
Ingredients: ÉCLAIR DOUGH
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87 gflour
Preparation: 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.
Ingredients: ÉCLAIR DOUGH
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173 gwhole egg(s)
Preparation: 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
Ingredients: PISTACHIO PASTRY CREAM
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122 gcaster sugar
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122 gegg yolks
Preparation: PISTACHIO PASTRY CREAM
Emulsify.
Ingredients: PISTACHIO PASTRY CREAM
-
44 gstarch
Preparation: PISTACHIO PASTRY CREAM
Mix in.
Ingredients: PISTACHIO PASTRY CREAM
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1 gVanilla
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555 gWhole milk
Preparation: PISTACHIO PASTRY CREAM
Bring to a boil and temper the egg yolk mixture.
Bring to a boil again.
Ingredients: PISTACHIO PASTRY CREAM
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56 gbutter
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150 gCallebaut® Pure Pistachio Paste (NPO-PI1-T62)
Preparation: PISTACHIO PASTRY CREAM
Add to the cream, mix and leave to cool in refrigerator.
Then fill the éclairs.
GLAZING
Ingredients: GLAZING
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30 gwater
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58 gsugar
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58 gglucose
Preparation: GLAZING
Boil together to 105°C.
Use between 35°C and 45°C.
FINISHING & DECORATIONS
Ingredients: FINISHING & DECORATIONS
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Q.S.MAW-CL-19916E4
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Q.S.Callebaut® Pure Pistachio Paste (NPO-PI1-T62)
Preparation: 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
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