HANOS horeca groothandel
Foodxperience

Pistachio éclair

Making an éclair takes a bit of practice, but with our step-by-step preparation method, it will be a success.

Ingredients

1tbspPistachio paste
270gmilk
150gwhite fondant
30gbutter
50gPowdered sugar
Pistachio
2Eggs
30gyellow custard powder

Preparation

  1. First, follow the basic recipe for making an éclair. Check 'making éclair' at CuliTools.
  2. Bring the milk with the eggs, powdered sugar, and custard powder to a boil. Let this simmer gently for 2 minutes and stir in the butter.
  3. Finally, add pistachio to taste and mix well.
  4. Make a pistachio glaze: heat 45 grams of sugar syrup at 30 degrees Baumé (see basic éclair glaze), remove from the heat, and add 1 tablespoon of pistachio paste. Stir this into 150 grams of white fondant. Color with green food coloring if desired.