For about 7 éclairs,
The Choux Pastry :
- 110 ml water
- 35 gr butter
- 65 gr flour
- 1,5 egg
- 1 Tbsp sugar
- 1/2 tsp salt
Follow the steps here : click!
When done, place the choux pastry in a pastry bag and pipe it (with a 15 mm tip) on an oven tray covered with baking paper, 12 cm long. Apply scores lengthwise with a fork.
Put in preheated oven (medium heat) for 25 min and then 10 minutes more door ajar. Leave them in the oven until they cool down.
The Pistachio Mousseline Cream :
- 25 cl milk
- 2 egg-yolks
- 25 gr sugar
- 25 gr flour or cornstarch
- 90 gr pistachio paste (recipe here : click!)
- 2 X 50 gr butter
In a large bowl, beat the sugar with the yolks, then the flour and the pistachio paste.
Bring the milk to the boil then pour it over the previous mixture, stir well. Place again in the pan and cook until it thickens (1 or 2 minutes). Out of the heat, mix with 50 gr butter when still warm and leave to cool down.
When the previous cream is at room temperature, start whipping 50 gr softened butter then add the pistachio pastry cream in 3 times whipping all the time. Place in the fridge for 30 minutes (covered with clingfilm).
The Marzipan :
I made it myself but you can buy it of course.
I mixed 140 gr ground almonds with 140 gr icing sugar and then with 30 gr water with 1 gelatin sheet melted in it. Let rest in the fridge 2 hours. Then take half of it and color it in green.
Roll out the marzipan pastes 2 mm thick and cut stripes out of them. Overlap the stripes, place a sheet of baking paper over it and roll it out delicately with a rolling pin. The stripes should seal to each other. Sprinkle with icing sugar frequently to prevent the marzipan to stick to the worktop.
Prepare a sugar syrup bringing to the boil 50 gr water with 25 gr sugar, then out of the heat melt in it half sheet gelatin. Leave to cool down until it reaches room temperature.
Slice lengthwise the éclairs. Cut a piece of marzipan to fit the top of the eclair. Brush the eclair top with a bit of the sugar syrup, place the marzipan and press slightly to stick it. Brush lightly the marzipan with the sugar syrup.
Take the pistachio mousseline cream out of the fridge and put it in a pastry bag, then fill the bottoms of the éclairs with the cream. Place the éclair top over the cream. Don't press too much. Put in the fridge at least 2 hours. Then brush again the marzipan top with the sugar syrup to get a shiny finishing, then serve.
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