English - Les délices 31

Mango and vanilla cake

Mango and vanilla cake with

– an almond biscuit
– a mango mousse
– a vanilla mousse
– mango jelly.

Material used

– Rectangular frame 20X11x4.5 cm

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Almond biscuit
65g almond powder
65g caster sugar
15g flour
100g egg white

Mango mousse
130g mangoes
20g caster sugar
130g liquid cream (30% fat)
3g gelatine

Vanilla mousse
100g white chocolate
100g single cream
5g gelatine
200g single cream 30% fat
1 vanilla pod

Mango jelly
100g mango
20g water
20g caster sugar
3g gelatine

The recipe

Serves 5 to 6

Almond biscuit
65g almond powder
65g caster sugar
15g flour
100g egg white

Mix the ingredients together. Bake in the oven at 170°C for 14-15 minutes. Leave to cool, then cut into a 20x11cm rectangle.

Vanilla mousse (120g X3)
100g white chocolate
100g liquid cream
5g gelatine
200g single cream 30% fat
1 vanilla pod

Mix the melted white chocolate, hot cream and gelatine. Add the whipping cream. Pour over the almond biscuit and place in the freezer.

Mango mousse (120g X2)
130g mangoes
20g caster sugar (more or less depending on your mangoes)
130g minimum 30% fat liquid cream
3g gelatine

Mix the mango and gelatine. Add the whipping cream and pour over the vanilla mousse (approx. 120g). Return to the freezer.

Assembly

Proceed quickly with the rest of the assembly otherwise the mousses will start to set by alternating layers of vanilla and mango mousse. Place in the freezer overnight or for at least 6 hours.

Mango jelly
100g mango
20g water
20g caster sugar (more or less depending on your mangoes)
3g gelatine

Make a mango jelly with all the ingredients. Leave to cool, then pour over the frozen cake.

Leave in the fridge until the jelly sets. Remove the frame. Chill until defrosted.

Pear and caramel entremet

Pear and caramel entremet composed of

– a pear mousse,
– an almond dacquoise biscuit,
– caramel,
– a decorative butterfly tile.

Material used

– Silikomart mould 6 cavities

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

– Pavoni butterfly silicone mould

– Angled spatula

Ingrédients

Almond dacquoise (the day before)
✔45g egg whites
✔45g almond powder
✔40g icing sugar
✔15g caster sugar

Pear bavarois (the day before)
✔200g pear puree
✔200g of liquid cream 30% fat
✔30g caster sugar
✔5g of gelatine

Caramel
✔80g caster sugar
✔100g heated cream
✔30g of semi-salted butter

Decorative butterfly tile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
✔Vanilla

+ chopped almonds

The recipe

For 4 entremets

Almond dacquoise (the day before)
✔45g egg whites
✔45g almond powder
✔40g icing sugar
✔15g caster sugar

Whisk the egg whites with the caster sugar. Sift in the almond powder and icing sugar. Stir gently. Spread on a baking sheet and bake at 170°C for about 10 minutes. Cut out the biscuit with a biscuit cutter.

Pear bavarois (the day before)
✔200g pear puree
✔200g of liquid cream 30% fat
✔30g caster sugar
✔5g of gelatine

Place the gelatine sheets in a large bowl of cold water. Heat the mixed pears in a saucepan. Remove from the heat and add the gelatine leaves, which have been softened and wrung out well. Mix and set aside. In a large bowl, whip the cold cream with an electric mixer, gradually adding the caster sugar. Add the warm mixture and stir gently with a pastry blender. Pour into the silikomart cylinder mould 6 cavities and finish by placing the dacquoise biscuit. Place in the freezer overnight.

Caramel
✔80g caster sugar
✔100g heated cream
✔30g of semi-salted butter

To make a homemade caramel: Melt the sugar in a saucepan. When it has a nice amber colour add the heated cream off the heat. Mix well and put back on the heat to melt all the caramel. Remove from the heat and gradually add the butter, cut into pieces. Transfer to a container, strain and place in a cool place.

Decorative butterfly tile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
✔Vanilla

Mix all the ingredients together. Line a mould (here a Pavoni butterfly mould). Place in the oven at 170°C. Keep an eye on the cooking time as it is very quick, 6 to 8 minutes. Turn out of the oven. Be careful, they harden very quickly and become fragile and brittle.

Assembly

Take the bavarois out of the freezer. Leave to defrost in a cool place. Using a cookie cutter, mark the hole and then use a spoon to remove 0.5 to 1 cm from the top. Top with caramel. Place chopped almonds at the base all around.

Place in the fridge until ready to eat. Just before serving, place a decorative tile on top.

Coffee and puffed rice entremet

Coffee and puffed rice entremet
– a spoon biscuit,
– a coffee mousse
– a brown velvet spray,
– coffee ganache,
– and puffed rice.

Materials used

– Micro-perforated silicone baking mat

– Silikomart mini dot X6 mould

– Brown velvet spray

Ingredients

Spoon biscuit
✔1 egg white
✔1 egg yolk
✔30g caster sugar
✔30g flour
✔A little icing sugar

Coffee mousse
✔2 gelatine leaves (4g)
✔200g liquid cream 30% MG
✔2 yolks
✔40g sugar
✔120g milk
✔Coffee extract

Coffee ganache
✔20g white chocolate
✔Coffee extract
✔20g liquid cream
✔0.5g gelatine

Puffed rice
✔100g white chocolate
✔Coffee extract
✔40g puffed rice

Assembly
✔Brown velvet spray

The recipe

For 4 desserts

Spoon biscuit
✔1 egg white
✔1 egg yolk
✔30g caster sugar
✔30g flour
✔A little icing sugar

Separate the egg white from the yolk. Whisk the egg white with an electric mixer, adding the sugar gradually. Then add the egg yolk. Mix gently with a spatula. Sift in the flour. Mix again. Fill a piping bag fitted with a plain tip. Poach the rounded spoon biscuits on a sheet of baking paper and sprinkle with icing sugar. Bake at 180°C for 8 to 10 minutes. Leave the biscuit to cool and cut out using a cookie cutter smaller than the diameter of your Silikomart mould.

Coffee mousse (the day before)
✔2 gelatine leaves (4g)
✔200g single cream 30% fat
✔2 yolks
✔40g sugar
✔120g milk
✔Coffee extract

In a bowl of cold water, soften the gelatine leaves. In a saucepan, heat the milk with the coffee extract. In a bowl, mix the yolks with the caster sugar. Pour the hot milk over the yolks and return the mixture to the saucepan. Heat to between 82 and 83°C. Remove from the heat and add the gelatine, wrung out and softened. Mix well. Set aside. Whip the cold cream with an electric mixer. Gently fold in the cooled mixture.

Assembly (the day before)

Fill the Silikomart mould with the coffee mousse. Add the sponge cake previously soaked in coffee with a brush. Top with the remaining mousse and place in the freezer overnight.

Coffee ganache (the next day)
✔20g white chocolate
✔Coffee extract
✔20g liquid cream
✔0.5g gelatine

Soften the gelatine sheet in a bowl of cold water. Heat the liquid cream with the coffee extract in a saucepan. Melt the white chocolate in the microwave. Pour the cream over the chocolate. Mix well. Set aside.

Puffed rice
✔100g white chocolate
✔Coffee extract
✔40g puffed rice

Melt the white chocolate in the microwave. Add the coffee extract and puffed rice. Mix and fill tartlet circles the size of your dessert. Press down 1 to 1.5 cm and repeat 3 times. Leave the chocolate to harden a little before removing the mould.

Remove the desserts from the freezer, unmould and immediately apply the brown velvet spray.

Place on the puffed rice. Add some coffee ganache in the middle and chill.

I decorated with a little edible gold leaf and a chocolate coffee bean.

Peanut Tartlet

Peanut tartlet made of

– sweet pastry,
– praline peanuts,
– soft caramel,
– peanuts.
– peanut praline ganache
– peanut mousse,
– caramelised peanuts.

Material used

– Micro perforated silicone baking mat

– Ipnosi spiral silicone mould from Pavoni

– Micro-perforated strip (optional)

– Silikomart tart ring Klassik mould 70mm

– Baking thermometer

Ingredients

Peanut praline (the day before)
✔50g sugar
✔100g peanuts

Peanut mousse (the day before)
✔1 yolk
✔10g sugar
✔40g milk
✔3g gelatine
✔50g praline peanuts
✔100g cold liquid cream

Praline peanut ganache
✔50g white chocolate
✔50g liquid cream
✔35g praline peanuts

Sweetened paste
✔70g soft butter
✔130g flour
✔45 g icing sugar
✔1 pinch of salt
✔1 egg yolk

Soft toffee
✔100g liquid full cream
✔30g whole milk
✔30g glucose syrup
✔50g sugar
✔50g glucose syrup
✔1 pinch of salt
✔35g butter
✔25g whole milk

The recipe

For 4 tarts

Peanut praline (the day before)
✔50g sugar
✔100g peanuts

Roast the peanuts on a baking tray for 15 minutes in the oven at 150°C. Make a caramel with the sugar and pour it onto baking paper. When it has cooled, break it into pieces and put it in the bowl of a blender. Add the peanuts and blend until you have a praline. Be careful, you need a good blender.

Peanut mousse (the day before)
✔1 yellow
✔10g sugar
✔40g milk
✔3g gelatine
✔50g praline peanuts
✔100g cold liquid cream

In a bowl of cold water, place the gelatine leaves. In a saucepan, heat the milk. In a bowl, mix the yolks and sugar. Pour the milk over and transfer to the saucepan. Heat while stirring and without exceeding 83°C. Remove from the heat and add the gelatine and the praline. Mix and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture and stir gently. Pour into the mould. Place in the freezer overnight. You will have some mousse left after this step.

Soft toffee
✔100g liquid full cream
✔30g whole milk
✔30g glucose syrup
✔50g sugar
✔50g glucose syrup
✔1 pinch of salt
✔35g butter
✔25g whole milk

In a saucepan, bring 100g cream to the boil with 30g milk, 30g glucose and the salt. In another pan, make a caramel with 50g sugar and 50g glucose. Remove from the heat. Deglaze the caramel with the hot cream and milk mixture in several stages. Return to the heat, stirring regularly. Place the caramel in a narrow container. When the caramel is about 60°C, add the chopped butter and milk. Use a hand blender to mix the caramel well. Strain and store in a cool place.

Ganache praline peanuts
✔50g white chocolate
✔50g liquid cream
✔35g praline peanuts

Heat the cream and pour off the heat, in three batches, over the previously melted white chocolate. Add the praline and set aside.

Sweet pastry
✔70 g soft butter
✔130 g flour
✔45 g icing sugar
✔15 g almond powder
✔1 pinch of salt
✔1 egg yolk

Mix all the ingredients together. Roll out the dough thinly between 2 sheets of greaseproof paper then put it in the fridge for 30 minutes. Line the circles. Bake in the oven at 180°C for about 20 minutes. Leave the tartlets to cool completely.

Assembly
Top the tartlet bases with a tablespoon of peanut praline. Then add a spoonful of soft caramel. Place peanuts on top. Fill to the brim with the peanut praline ganache. Place in a cool place for at least 2 hours so that the ganache sets.

Finally, place the peanut mousse on top and decorate with caramelised peanuts all around. Chill for at least 1 hour until ready to eat.

Raspberry and white chocolate Entremet

Entremet cœur framboises et chocolat blanc

Raspberry and white chocolate heart entremet made with

– a raspberry mousse,
– pink velvet spray,
– mascarpone whipped cream,
– raspberries,
– white chocolate,
– sweet pastry.

Material used

– Silikomart flat heart mould X8

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

– Pink velvet spray

Ingredients

Raspberry mousse
✔130g strawberries
✔30g sugar
✔3g gelatine
✔115g cream
✔10g caster sugar

Sweet pastry
✔130g flour
✔45g icing sugar
✔10g almond powder
✔70g butter
✔1 pinch of salt
✔1 egg yolk

Mascarpone whipped cream
✔100g single cream 30% MG
✔30g mascarpone cheese
✔20g caster sugar

Assembly
✔Pink velvet spray
✔Raspberries
✔White chocolate

The recipe

For 6 entremets

Raspberry mousse
✔130g raspberries
✔30g caster sugar
✔115g liquid cream
✔3g gelatine
✔10g caster sugar

Blend the raspberries and strain to remove the seeds. Place the gelatine leaves in a bowl of cold water. Pour the raspberries into a saucepan with the caster sugar and heat through. Remove from the heat and add the gelatine, wrung out and softened. Mix well and set aside. Pour the chilled cream into a bowl and whip it with an electric mixer and the sugar. Incorporate the previous mixture and stir gently. Fill the X8 silikomart flat heart mould. Place in the freezer for at least 3 hours.

Sweet pastry
✔130g flour
✔45g sugar
✔1 pinch of salt
✔70g butter
✔1 egg yolk

Mix all the ingredients together, film and place in a cool place. Roll out the dough thinly between 2 sheets of greaseproof paper. Using the heart cookie cutter supplied with the tin, detail hearts. Use both sides of the cutter for the top and bottom of the raspberry heart. Place in the freezer while you preheat your oven. Bake between two micro-perforated baking mats at 170° for approximately 12 minutes. Leave to cool.

Mascarpone whipped cream
✔100g single cream 30% fat
✔30g mascarpone cheese
✔20g caster sugar

Whip the cold cream with the mascarpone using an electric mixer, gradually adding the caster sugar.

Fill this whipped cream into a piping bag fitted with a plain tip.

Remove the mousses from the freezer and unmould. Immediately apply the pink velvet spray. Place each mousse on a heart-shaped sweet pastry biscuit.

Poach the whipped cream over the top of the heart, leaving the centre empty. Garnish with fresh raspberries.

Using the cutter supplied with the Silikomart mould, make an openwork heart in white chocolate and place it on top of the whipped cream.

Finally, place the sweet pastry heart in the middle.

Decorate with a little edible gold leaf.

Strawberry tiramisu heart

Strawberry tiramisu heart made with

– homemade sponge biscuits
– mascarpone cream
– strawberry jelly.

Material used

– Heart-shaped pastry frame

– Pastry bag

– Plain pastry bag

– Ancel 210 bloom gelatine

Ingredients

Spoon biscuits
✔2 egg whites
✔2 egg yolks
✔60g caster sugar
✔60g flour
+Icing sugar

Cooking time
180°C – 8 to 10 minutes

Mascarpone cream
✔175g mascarpone cheese
✔2 yellow
✔2 white
✔55g caster sugar
✔10g milk
✔3g gelatine

Syrup
✔20g water
✔20g sugar
✔A little alcohol

Strawberry jelly
✔85g mixed strawberries
✔15g caster sugar
✔2g gelatine

Assembly
✔Strawberries

The recipe

Serves 4

Spoon biscuits
✔2 egg whites
✔2 egg yolks
✔60g caster sugar
✔60g flour
✔A little icing sugar

Separate the egg whites from the yolks. Beat the egg whites with an electric mixer, adding the sugar gradually. Then add the egg yolks. Mix gently with a spatula. Sift in the flour. Mix again. Fill a piping bag fitted with a plain tip. Poach the sponge biscuits on a sheet of baking paper and sprinkle with icing sugar. Bake at 180°C for 8 to 10 minutes. Leave the biscuit to cool and cut into two hearts.

Mascarpone cream
✔175g mascarpone cheese
✔2 yellow
✔2 white
✔55g caster sugar
✔10g milk
✔3g gelatine

Place the gelatine leaves in a large bowl of cold water for around ten minutes. In a small bowl pour the milk and heat it in the microwave. Add the softened and wrung-out gelatine. Mix well and set aside. Separate the egg whites from the yolks in two bowls. Beat the yolks with the mascarpone and half the sugar (40g) using an electric mixer. Add the milk and gelatine mixture. Mix well and set aside.

Beat the egg whites in the second bowl with an electric mixer, gradually incorporating the remaining 40g sugar. Gently fold the egg whites into the mascarpone cream.

Syrup
✔20g water
✔20g sugar
✔A little alcohol

In a saucepan, add the water, sugar and bring to the boil. Turn off the heat and add a little alcohol.

Assembly
Brush the top of your biscuits with syrup. Place your pastry frame on a plate. Insert the first (largest) syrup-soaked biscuit.

Add the halved strawberries all around, then the mascarpone cream, pushing it up over the strawberries. Add the chopped strawberries in the middle. Top up with more mascarpone cream. Add the second soaked biscuit. Smooth over the frame. Fill a piping bag with the remaining mascarpone cream. Poach the top evenly all around.

Chill for at least 4 hours.

Strawberry jelly
✔85g mixed strawberries
✔15g caster sugar
✔2g gelatine

Soften the gelatine in a bowl of cold water. In a saucepan, pour the strawberry purée, blended and strained to remove the seeds, and the sugar then heat without boiling. Remove from the heat and add the gelatine when the temperature has dropped below 70°C. Leave to cool, then pour over the cake in the middle. Return to the fridge.

Using the remaining strawberry jelly, dip two strawberries into the jelly. Leave to cool on greaseproof paper before placing on the cake.

Vanilla and white chocolate eclair

Vanilla and white chocolate eclair made of

– choux pastry,
– pastry cream,
– pastry fondant,
– white chocolate.

Material used

– Micro perforated silicone baking mat

– Pastry bags

– Fluted piping tip

– Ribbon piping

– Garnishing piping

– Guitar paper

Ingredients

Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)

Pastry cream
✔300g milk
✔60g sugar
✔3 egg yolks
✔20 g cornflour
✔25g butter
✔Liquid vanilla
✔1 capful of rum

Montage
✔ White chocolate
✔ Silver food paper
✔ White pastry fondant

The recipe

For 7-8 eclairs

Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)

In a saucepan heat the water, milk, butter, salt and sugar.Off the heat, add the flour.Dry the dough.Pour into a bowl and then add the beaten eggs, gradually.Poach the choux pastry on a micro-punched mat with a fluted tip. Bake at 180°C for 35 to 40 minutes.

Pastry cream
✔300g milk
✔60g sugar
✔3 egg yolks
✔20 g cornflour
✔25g butter
✔Liquid vanilla
✔1 capful of rum

In a saucepan, boil the milk with vanilla. In a bowl, mix the yolks with the powdered sugar. Add the cornflour. Pour in the hot milk and return the mixture to the pan. Cook without stopping stirring. The cream will thicken. Remove from the heat, add the butter cut into pieces.

Assembly
Fill your éclairs with pastry cream using a piping tip. Heat up the fondant pâtissier and coat your éclairs with a ribbon nozzle.

I decorated my eclairs with a white chocolate decoration and silver foil.

Vanilla, praline and chocolate cube entremet

Entremet cube vanille, praliné et chocolat

It is composed of

– a vanilla mousse,
– a praline insert
– a creamy praline
– a praline crunch,
– a milk chocolate mirror glaze,
– cocoa nibs.

Materials used

– Silikomart mould 8 cubes

– Ancel 210 bloom gelatine

– Silikomart mould for petits fours

Ingrédients

Almond and hazelnut praliné
100g almonds
35g hazelnuts
65g powdered sugar

Praline cream
60g of liquid cream
1 egg yolk
1g gelatine
30g praline

Vanilla mousse
5 g gelatine
35 g egg yolks
36 g sugar
120 g whole milk
30g whipping cream
1 vanilla pod
200 g whipping cream

Praline crisp
20g milk chocolate
40g of praline
30g of crêpes dentelles

Mirror glaze
70g sugar
70g glucose
70g milk chocolate
37g water
6g gelatine
45g of liquid cream

Assembly
Cocoa nibs

The recipe

Almond and hazelnut praliné
100g almonds
35g hazelnuts
65g powdered sugar

Make a homemade praline and fill 5 cavities of the silikomart petit fours mould with 20g of praline and place in the freezer for at least 6 to 8 hours.

Praline cream
60g of liquid cream
1 egg yolk
1g gelatine
30g praline

Make the cream with the homemade praline and pour it into the Silikomart small oven mould X15 cavities (about 20g per cavity) and place in the freezer for at least 4 hours.

Praline crisp
20g milk chocolate
40g of praline
30g of crêpes dentelles

Mix the ingredients together. Cut out squares of crisp to fit your mould. Place in the freezer.

Vanilla mousse
5 g gelatine
35 g egg yolks
36 g sugar
120 g whole milk
30g whipping cream
1 vanilla pod
200 g whipping cream

Mix the yolks and sugar in a bowl. Pour in the milk and hot cream and return to the pan. Cook until 83°C. Add the gelatine off the heat. Whip the cream and add it to the previous mixture.

Assembly

Fill the silikomart cube mould with vanilla mousse. Add the insert (praline and creamy praline). Complete with the mousse and finish with the crunchy mixture. Place in the freezer overnight.

Mirror glaze
70g sugar
70g glucose
70g milk chocolate
37g water
6g gelatine
45g of liquid cream

Remove the cakes from the freezer and cover the surface with the icing below 35°C.

I decorated with cocoa nibs.

Lemon entremet

It is composed of

– sweet pastry
– a lemon mousse,
– a lemon madeleine biscuit,
– an Italian meringue,
– mint leaves.

Material used

– Micro perforated silicone baking mat X2

– Silikomart Rainbow mould

– Tefal baking tray

Ingredients

For the lemon madeleine biscuit (the day before)
✔30g butter
✔25g egg
✔50g caster sugar
✔Vanilla liquid
✔20g milk
✔5g single cream
✔35g flour
✔1/2 sachet of yeast
✔25g egg whites
✔Zest of one lemon

Lemon curd (the day before)
✔35g lemon juice
✔3g gelatine
✔16g butter
✔25g sugar
✔35g eggs

Lemon mousse (the day before)
✔100g Curd
✔120g single cream

Sweet dough
✔130g flour
✔45g icing sugar
✔10g almond powder
✔70g butter
✔1 pinch of salt
✔1 egg yolk

Italian meringue
✔60g caster sugar
✔22g water
✔60g egg whites

The recipe

In a mixing bowl, work the butter into the powdered sugar. Add the egg and vanilla. Mix well. Add the milk and cream and whisk again. Sift in the flour and baking powder. In another bowl, beat the egg whites and add them gently to the previous mixture. Finally, add the lemon zest. Pour onto a baking tray covered with baking paper. Smooth with an angled spatula.

Bake at 170°C until lightly coloured. Leave to cool completely and then cut out biscuits to fit your silikomart.

Lemon curd
✔35g lemon juice
✔3g gelatine
✔16g butter
✔25g caster sugar
✔35g eggs

In a saucepan, heat the lemon juice with the caster sugar and egg until the cream thickens. Remove from the heat and add the gelatine, previously softened in a bowl of cold water and wrung out, the butter. Set aside to cool.

Lemon mousse
✔100g Curd
✔120g single cream

Whip the chilled liquid cream with an electric mixer and gently fold into the previous mixture with the lemon curd.

Assembly

Place your biscuit in the Silikomart rainbow mould on the rectangular side. Fill the rest of the mould with lemon mousse. Place in the freezer overnight.

Sweet dough
✔130g flour
✔45g sugar
✔1 pinch of salt
✔70g butter
✔1 yolk

Mix all the ingredients together, wrap and chill. Roll out the dough thinly between 2 sheets of baking paper. Using the cutter supplied with the mould. Use both sides of the cutter for both sides. Place in the freezer while you preheat your oven. Bake between two micro perforated baking mats at 170° for about 12 minutes. Leave to cool.

Italian Meringue
✔60g caster sugar
✔22g water
✔60g egg whites

Heat the water and sugar in a saucepan to 118°C. Using an electric mixer, start beating the egg white and then pour the syrup over it when it reaches the desired temperature. Continue beating until the meringue has cooled. Fill a pastry bag with a piping bag.

Assembly
Poach the meringue over the lemon mousses and then use a blowtorch to colour it. Use the remaining meringue to stick the sweet pastry biscuits on either side of the tartlet. Place the tartlets in the fridge until ready to eat. I decorated the tart with fresh mint leaves.

Pistachio eclairs

Pistachio eclairs made of

– choux pastry,
– chopped pistachios,
– a pistachio pastry cream,
– pistachio praline.

Material used

– Micro-perforated baking mat

Ingredients

Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)

+Icing sugar / chopped pistachios

Pistachio Praline
✔120g pistachios
✔60g caster sugar

Pistachio pastry cream
✔250g milk
✔50g caster sugar
✔3 egg yolks
✔25g cream powder
✔1 sheet of gelatine
✔50g butter
✔60g pistachio praline

Baking

180°C
35 to 40 minutes

The recipe

For 7 to 8 éclairs

Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)

+Icing sugar / chopped pistachios

In a saucepan heat the water, milk, butter, salt and sugar.
Remove from the heat and add the flour all at once. Mix well to dry out the dough for 2 to 3 minutes. Then gradually add the beaten eggs, mixing well between each egg. Poach the éclairs on a baking tray covered with a micro perforated baking mat. Sprinkle the icing sugar over the top, followed by the chopped unsalted pistachios.

Bake at 180°C for 35 to 40 minutes (time may vary depending on the oven).

Leave to cool on a wire rack, then cut the éclairs in half lengthways.

Pistachio praline
✔120g pistachios
✔60g caster sugar

Pour the unsalted pistachios onto a baking tray and place in the oven at 150°C for 15 minutes to roast. In a saucepan, pour the caster sugar and make a caramel. When the caramel has a nice colour, pour it onto a sheet of baking paper or silicone mat and leave to cool. Place the pistachios (having rubbed them to remove the skins) and the cooled caramel, cut into pieces, in the bowl of a blender and blend until you have a praline.

Pistachio pastry cream
✔250g milk
✔50g caster sugar
✔3 egg yolks
✔25g cream powder
✔1 sheet of gelatine
✔50g butter
✔60g pistachio praline
Heat the milk. In a bowl mix the yolks, sugar, cream powder.

Pour the hot milk over it. Stir. Pour back into the pan. Stir until thickened.

Remove from the heat and add the drained gelatine, the butter cut into pieces and the pistachio praline. Mix well. Pour into a bowl, filter it and set aside in a cool place.

Assembly
Take the cooled cream and fill a piping bag. Poach on the eclairs. Fill a second piping bag with the remaining pistachio praline and place it on the eclairs. Place in a cool place until ready to eat.