Pistachio eclair made with
– choux pastry,
– pistachio pastry cream,
– pistachio praline,
– colored white fondant.
Material used
– micro-perforated baking mat
– fluted tip
– pastry bag
– filling tip
Ingredients
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
Pastry cream
✔400g milk
✔60 g sugar
✔4 egg yolks
✔20 g cornstarch
✔35 g butter
✔Vanilla, liquid or powdered
✔1 capful of rum
✔80g Pistachio praline
Assembly
✔ White pastry fondant
✔Colorant green , red
The recipe
For about 6 éclairs
Fondant
✔100g white fondant
✔30g glucose
✔15g cocoa butter
Pour all ingredients into saucepan. Heat white fondant in bain-marie to 60°C. Add green coloring. Mix well. Then add a few drops of pink/red coloring without mixing completely. Pour onto a silicone tray and place in the freezer for a few hours.
Pistachio praline
✔150g pistachios
✔75g caster sugar
Place the pistachios on a baking tray and bake at 150°C for 15 minutes. Pour the powdered sugar into a saucepan and create a caramel. Pour onto a sheet of parchment paper and leave to cool. Place the pistachios and chopped caramel in the bowl of a blender and blend until praline is obtained.
Pastry cream
✔400g milk
✔60g sugar
✔4 egg yolks
✔20 g cornflour
✔35 g butter
✔Vanilla, liquid or powdered
✔1 capful rum
✔80g pistachio praline
Heat the milk.
Mix the yolks, sugar and cornflour in a bowl and heat the milk again.
Pour the hot milk over the sugar/yolk mixture. Stir. Pour back into the pan. Stir until thickened. Add the pistachio praline. Mix well. Optional: add a small capful of rum. Set aside in a bowl, filter and chill.
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
Heat the water, milk, butter, salt and sugar in a saucepan. Remove from the heat and add the flour all at once. Mix well to dry out the dough for 2 to 3 minutes.
Add the beaten eggs gradually, mixing well between each egg.
Poach the éclairs on a baking sheet lined with a microperforated baking mat, using a fluted tip and sprinkle with powdered sugar. Bake at 175°C for 35 to 40 minutes (time may vary according to oven). Cool on a wire rack.
Assembly
Remove the crème pâtissière from the fridge. Loosen it a little with a spatula, then fill a pastry bag fitted with a pastry tip. Make two small holes under each éclair and top with cream. Place the fondant on each eclair. Set aside in a cool place.
