ÉCLAIR DOUGH
Ingredients: ÉCLAIR DOUGH
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80 กน้ำ
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80 กนมทั้งหมด
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80 กเนย
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2 กเกลือ
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2 กน้ำตาล
Preparation: ÉCLAIR DOUGH
Boil together and remove from heat.
Ingredients: ÉCLAIR DOUGH
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87 กแป้ง
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 กไข่ทั้งหมด
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 กน้ำตาลทราย
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122 กไข่แดง
Preparation: PISTACHIO PASTRY CREAM
Emulsify.
Ingredients: PISTACHIO PASTRY CREAM
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44 กแป้ง
Preparation: PISTACHIO PASTRY CREAM
Mix in.
Ingredients: PISTACHIO PASTRY CREAM
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1 กวนิลา
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555 กนมทั้งหมด
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 กเนย
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150 กCallebaut® 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 กน้ำ
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58 กน้ำตาล
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58 กกลูโคส
Preparation: GLAZING
Boil together to 105°C.
Use between 35°C and 45°C.
FINISHING & DECORATIONS
Ingredients: FINISHING & DECORATIONS
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คำพูดคำจาMAW-PS-19909
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คำพูดคำจาMAW-CL-19916E4
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คำพูดคำจาCLR-19429
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คำพูดคำจาCallebaut® 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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