ECLAIR PISTACHIO, CHUNCHO AND RASPBERRY
MASS CHOUX
- 132gr Semi-skimmed Milk
- 132g Water
- 3gr Salt
- 3gr Sugar (Sucrose)
- 116gr Butter 82% M.G
- 147gr Wheat Flour type 55
- 264gr Whole Egg
Boil the water and milk with the salt, sugar and butter.
Add the flour, stirring well until cooked. Remove from the heat, place in the mixer and beat with the paddle. Pour in the eggs little by little.
In a tray, tend strips, with a pastry bag and mouthpiece Nº12, or make chouxs of 2 sizes, large and small.
Spray with water and freeze.
Remove from the freezer, cut 12 cm pieces and place in the oven at 200º C, window closed, after the dough has risen open the window.
For smaller pieces bake at 180º C.
PISTACHIO PRALINE CREAM CHEESE
- 91gr Whole Milk
- 34gr Instangel
- 114gr Flavoured and coloured Pistachio Paste
- 298gr Whipped Cream 35%
- 344gr Maltitol
- 114gr Inulin
Mix the instagel with the maltitol and inulin.
In a pan heat the milk and cream to 45ºC. Mix the previous mixture with the milk and stir vigorously. Boil at 85ºC. Fold in the pistachio paste.
RASPBERRY GANACHE CHUNCHO 70%
- 50gr Whipped Cream 35%
- 100gr Raspberry Fruit Puree
- 50gr Coconut Sugar
- 120gr Chocolate Black Chuncho 70%
- 313gr Whipping Cream 35
- 1gr Pectin NH
Heat the first cream with the raspberry puree to 45ºC. Pour this mixture over the chocolate. Allow to melt and stir well until smooth and glossy. Add the remaining cream and mix with the turmix.
Pour into the desired molds and freeze.
ECLAIR OF PISTACHIO, CHUNCHO AND RASPBERRY
- 5gr Red Velvet Dye
- 100gr Chocolate Black Chuncho 70%
- 50gr whole skinless pistachios
- 25gr Sugar (Sucrose)
- 25gr Fresh Raspberries
Melt the chocolate, temper and make decorations with the chocolate. Chop and caramelize the pistachio nuts with the sugar. Place the praline cream inside the cut Eclair
Place the ganache on top of the praline. Then pour a little of the cream to decorate. Decorate with flowers, the chocolate decorations, halved raspberries, and caramelized pistachio nuts.
