Medium
Makes: (RECIPE FOR 15 PORTIONS)
Containing: 4 Components
ÉCLAIR DOUGH
Ingredients: ÉCLAIR DOUGH
-
80 geau
-
80 glait entier
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80 gbeurre
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2 gsel
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2 gsucre
Preparation: ÉCLAIR DOUGH
Boil together and remove from heat.
Ingredients: ÉCLAIR DOUGH
-
87 gfarine
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
-
173 gœuf(s) entier(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
-
122 gsucre en poudre
-
122 gjaunes d'oeufs
Preparation: PISTACHIO PASTRY CREAM
Emulsify.
Ingredients: PISTACHIO PASTRY CREAM
-
44 gamidon
Preparation: PISTACHIO PASTRY CREAM
Mix in.
Ingredients: PISTACHIO PASTRY CREAM
-
1 gvanille
-
555 glait entier
Preparation: PISTACHIO PASTRY CREAM
Bring to a boil and temper the egg yolk mixture.
Bring to a boil again.
Ingredients: PISTACHIO PASTRY CREAM
-
56 gbeurre
-
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
-
30 geau
-
58 gsucre
-
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-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)
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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