Recipe: Pistachio and strawberry éclairs
I'm back on the blog after a short break, during which I enjoyed the magic atmosphere of the film festival here in Cannes. The city changes completely during the festival: lots of photographs, jour
Keywords
- Choux pastry
- Christophe Adam
- Éclairs
- French
- Orange blossom water
- Pain de Gênes
- Pistachios
- Spongecake
- Strawberries
- Syrup
- Whipped ganache
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Cooking tools:
- Kitchen scale
- Food processor
- Piping bag
- Cooling rack
- Oven
- Baking sheet
- Parchment paper
- Saucepan
- Cake pan
- Mixing bowl
- Whisk
- Wooden spoon
- Spatula
- Measuring spoon
- Chef's knife
- Cutting board
- Plate
Ingredients
- Water
- Milk
- Unsalted butter
- Salt
- Granulated sugar
- Strong flour
- Eggs (~4 eggs)
- Pistachios
- Grapeseed oil
- Gelatin (= 1 sheet)
- Heavy cream (35% fat)
- White couverture chocolate
- Pistachio paste
- Almond paste (50% sugar)
- Eggs (~2 eggs)
- Baking powder
- Orange blossom water
- Fresh strawberries
- Mint or basil leaves
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