Pistachio Eclair
- Level:
-
Medium
Pate a Choux
Used products: Pate a Choux
-
256 gwhole eggs
Preparation: Pate a Choux
1. Boil the first set of ingredients
2. Add the sifted flour with a whisk
3. Dry
4. Transfer to mixer with paddle, and mix until the steam is gone, about 1 min
5. Add the eggs gradually
6. Cool 15 min. in the refridgerator
7. Pipe with Matfer tip PF18
8. Dust with 50/50 cocoa butter and powdered sugar
9. Bake in deck oven at 360 for 15 min. then insert a spoon in the door, and bake 35 min
879g makes 20-24 eclairs
Pistachio Chantilly
Used products: Pistachio Chantilly
Preparation: Pistachio Chantilly
1. Boil the cream and vanilla
2. Add the gelatin mass
3. Pour over the chocolate and pistachio praline
4. Burr mix
5. Chill
6. Whip
Raspberry Confit
Used products: Raspberry Confit
-
29 gsugar
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4 gpectin NH
Preparation: Raspberry Confit
1. Heat the raspberries , puree, and glucose to 40C
2. Add the sugar and pectin mixed together
3. Bring to a boil
4. Chill
Pistachio Glaze
Used products: Pistachio Glaze
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300 gneutral glaze, PreGel
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30 gargimontana pistachio paste (Sicilian)
Preparation: Pistachio Glaze
1. Boil the first group of ingredients
2. Add the gelatin mass
3. Pour over the last group of ingredients
4. Burr mix, and chill overnight
5. Use around 28C; glaze eclairs twice
Assembly
1. Make 3 holes in the bottom of each eclair
2. Pipe Raspberry Confit
3. Whip the Pistachio Chantilly, and pipe
4. Freeze eclairs until very cold
5. Glaze eclairs at 28C two times
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