中等
可制作: (RECIPE FOR 15 PORTIONS)

ÉCLAIR DOUGH

配料: ÉCLAIR DOUGH

  • 80 g
  • 80 g
    Whole milk
  • 80 g
    黄油
  • 2 g
  • 2 g

准备工作: ÉCLAIR DOUGH

Boil together and remove from heat.
 

配料: ÉCLAIR DOUGH

  • 87 g
    面粉

准备工作: 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.
 

配料: ÉCLAIR DOUGH

  • 173 g
    全蛋

准备工作: 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

配料: PISTACHIO PASTRY CREAM

  • 122 g
    砂糖
  • 122 g
    蛋黄

准备工作: PISTACHIO PASTRY CREAM

Emulsify.

配料: PISTACHIO PASTRY CREAM

  • 44 g
    淀粉

准备工作: PISTACHIO PASTRY CREAM

Mix in.

配料: PISTACHIO PASTRY CREAM

  • 1 g
    香草
  • 555 g
    Whole milk

准备工作: PISTACHIO PASTRY CREAM

Bring to a boil and temper the egg yolk mixture.
Bring to a boil again.
 

配料: PISTACHIO PASTRY CREAM

  • 56 g
    黄油
  • 150 g
    Callebaut® Pure Pistachio Paste (NPO-PI1-T62)

准备工作: PISTACHIO PASTRY CREAM

Add to the cream, mix and leave to cool in refrigerator.
 

Then fill the éclairs.

GLAZING

配料: GLAZING

  • 30 g
  • 58 g
  • 58 g
    葡萄糖

准备工作: GLAZING

Boil together to 105°C.
 

Use between 35°C and 45°C.

FINISHING & DECORATIONS

配料: FINISHING & DECORATIONS

  • 数量
    MAW-PS-19909
  • 数量
    MAW-CL-19916E4
  • 数量
    CLR-19429
  • 数量
    Callebaut® Pure Pistachio Paste (NPO-PI1-T62)

准备工作: 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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