Pistachio Chocolate Eclair from Christopher Adam

On dine chez Nanou
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Pistachio Chocolate Eclair From Christopher Adam Recipe
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Bright, salty pistachios and deep rich chocolate with a fluffy center cream is a delicate summertime dessert. This pastry brightens up every meal with its light and airy filling, followed by a sweet deep chocolate sauce. Not recommended for beginning bakers, this intricate éclair takes time and dedication. Before embarking on making these small bites of heaven, check that a pastry bag, cooling rack, and all 29 ingredients are nearby.

Ingredients

  • 45 grams egg yolks
  • 40 grams caster sugar
  • 15 grams cornstarch
  • 250 grams milk
  • 50 grams cream (liquid, 35% fat)
  • 95 grams dark chocolate (minimum 60% cocoa)
  • 50 grams butter
  • 96 grams milk
  • 96 grams water
  • 96 grams butter
  • 2 grams salt
  • 3 grams sugar
  • 96 grams flour
  • 180 grams eggs
  • 30 grams water
  • 40 grams sugar
  • 100 grams pistachios (whole)
  • 90 grams ground almonds
  • 30 grams flour
  • 100 grams caster sugar
  • 160 grams egg whites
  • 100 grams egg yolks
  • 12 grams sunflower oil
  • 15 grams unsweetened cocoa
  • 55 grams flour
  • salt
  • 65 grams powdered sugar
  • 65 grams hazelnut (powder)
  • 50 grams butter (creamed)

Directions

  1. Mix egg yolks, sugar, and cornstarch.
  2. Boil the milk with the cream, remove from heat. Pour in the first mixture, and bring to boil over low heat.
  3. Mix with chocolate, let cool to 40 degrees Celsius, add butter in small cubes, and mix in blender.
  4. Wrap and refrigerate for at least 2 hours. (Can be prepared the day before).
  5. Preheat oven to 250 degrees Celsius
  6. In a saucepan boil milk, water, butter, salt and sugar.
  7. Remove from heat, add the flour all at once.
  8. Mix and heat again until the mixture detaches itself from the sides of the pan (about 1 minute). Pour the dough into a food processor, and mix it on the K speed.
  9. Add the eggs one by one by rapidly mixing between each addition, do not add the next one until each one is completely incorporated in the dough.
  10. Use a pastry bag (sleeve 1 centimeter diameter fluted or not), and squeeze out 11 centimeter dough strips on a baking pan lined with parchment paper.
  11. The pastry will expand during cooking so be sure to space them enough.
  12. Using a wet fork, lightly scratch the entire length of each dough strip so they swell evenly.
  13. Place the eclairs in the oven and turn it off for 12 to 16 minutes. When they begin to swell, turn oven back on at 160 C for about 25 minutes (do not open the oven door during cooking).
  14. Cool on a rack.
  15. Preheat oven to 185 degrees Celsius.
  16. Make a syrup by boiling water and sugar, add the pistachios. Stir well, sieve, and spread them on a plate lined with wax paper.
  17. Caramelize for 8 minutes in the oven.
  18. Mix ground almonds, flour, sugar, and a little green dye.
  19. Mix the egg whites and yolks.
  20. Combine the flour mixture and the eggs, then add sunflower oil.
  21. Add some green food coloring if you wish.
  22. Fill a third of a plastic cup with this mixture. Place in microwave at 1000 watts for 30 seconds.
  23. Remove cup from the oven, turn upside down, and cool in this position.
  24. Then cut the cup with scissors to get the sponge cake.
  25. Tear with your fingers to obtain different shapes and sizes.
  26. Preheat oven to 180 C.
  27. Mix flour, sugar, hazelnut powder, butter, and a pinch of salt.
  28. Roll into balls the size of pebbles, spread on a baking plate, and bake for 8 minutes at 180 C.
  29. Roll them in cocoa powder right out of the oven.
  30. Let cool.
  31. When the eclair pastry has cooled, cut off the top half with a serrated knife.
  32. Cover the bottom of each pastry with chocolate cream, sprinkle with pistachios, then decorate with pieces of sponge cake. chocolate cream, and fill in with streusel nuggets.
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NutritionView more

630Calories
Sodium15%DV350mg
Fat63%DV41g
Protein31%DV16g
Carbs18%DV55g
Fiber16%DV4g

PER SERVING *

Calories630Calories from Fat370
% DAILY VALUE*
Total Fat41g63%
Saturated Fat16g80%
Trans Fat
Cholesterol305mg102%
Sodium350mg15%
Potassium450mg13%
Protein16g31%
Calories from Fat370
% DAILY VALUE*
Total Carbohydrate55g18%
Dietary Fiber4g16%
Sugars32g64%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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