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, journalists, movie stars, police security and then even cheap shops start selling tuxedos!
We have two crazy, glamorous weeks a year, where lots of people try to crash the private beach parties. Once again, I failed miserably in getting an invitation to those so I just ended up baking at home as usual. 🙂
I had been waiting for strawberries to come back since last September, when I found this recipe by Christophe Adam: pistachio and strawberry éclairs.
Christophe Adam has been modernizing éclairs in the last years and I absolutely love the looks of his pastries, all very colourful and original.
These pistachio and strawberry éclairs are decorated with strawberry slices and a whipped pistachio ganache which hides a small spongecake soaked in a strawberry and orange blossom water syrup. Sounds fancy uh? 🙂
I won’t lie to you: this recipe takes time. Oh, and you also need to be able to make choux pastry, a spongecake and a whipped ganache… but everything is possible if you follow my step-by-step recipe! 😀 Have fun!
Pistachio and strawberry éclairs
|~190g||Eggs (~4 eggs)|
Whipped pistachio ganache
|2g||Gelatin (= 1 sheet)|
|430g||Heavy cream (35% fat)|
|100g||White couverture chocolate|
Pain de Gênes spongecake
|100g||Almond paste (50% sugar)|
|100g||Eggs (~2 eggs)|
|2 pinches||Baking powder|
|5g||Orange blossom water|
|Mint or basil leaves|