Moyen
Rendement: (RECIPE FOR 15 PORTIONS)
Contenant : 4 Composants
ÉCLAIR DOUGH
Ingrédients: ÉCLAIR DOUGH
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80 geau
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80 gLait entier
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80 gbeurre
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2 gsel
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2 gsucre
Préparation: ÉCLAIR DOUGH
Boil together and remove from heat.
Ingrédients: ÉCLAIR DOUGH
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87 gfarine
Préparation: 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.
Ingrédients: ÉCLAIR DOUGH
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173 gœuf(s) entier(s)
Préparation: 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
Ingrédients: PISTACHIO PASTRY CREAM
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122 gsucre en poudre
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122 gjaunes d'oeufs
Préparation: PISTACHIO PASTRY CREAM
Emulsify.
Ingrédients: PISTACHIO PASTRY CREAM
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44 gamidon
Préparation: PISTACHIO PASTRY CREAM
Mix in.
Ingrédients: PISTACHIO PASTRY CREAM
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1 gvanille
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555 gLait entier
Préparation: PISTACHIO PASTRY CREAM
Bring to a boil and temper the egg yolk mixture.
Bring to a boil again.
Ingrédients: PISTACHIO PASTRY CREAM
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56 gbeurre
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150 gCallebaut® Pure Pistachio Paste (NPO-PI1-T62)
Préparation: PISTACHIO PASTRY CREAM
Add to the cream, mix and leave to cool in refrigerator.
Then fill the éclairs.
GLAZING
Ingrédients: GLAZING
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30 geau
-
58 gsucre
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58 gglucose
Préparation: GLAZING
Boil together to 105°C.
Use between 35°C and 45°C.
FINISHING & DECORATIONS
Ingrédients: FINISHING & DECORATIONS
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Q.S.MAW-PS-19909
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Q.S.MAW-CL-19916E4
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Q.S.CLR-19429
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Q.S.Callebaut® Pure Pistachio Paste (NPO-PI1-T62)
Préparation: 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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