This is not an éclair pistachio
with Pristine Hulalà Classic
Ingredients
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Almond sablée
- 82% fat butter g 550
- Vanilla pod 1
- Sugar g 310
- Eggs g 100
- Fine salt g 0,2
- Flour for shortcrust g 700
- Potato starch g 75
- Baking powder g 6
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Choux-style chocolate sponge
- Fresh whole milk g 100
- Granulated sugar g 180
- 82% fat butter g 120
- Salt g 2
- Shortcrust flour g 140
- Cocoa mass g 280
- Whole milk g 80
- Eggs g 200
- Egg yolks g 240
- Baking powder g 16
- Rum g 20
- Egg whites g 600
- Sugar g 100
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Pistachio cream
- Pristine Hulalà Classic g 300
- Pistachio paste g 100
- Egg yolks g 82
- Sugar g 82
- Gelatin g 8
- Water g 40
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Vanilla bavarois
- Milk g 700
- Vanilla pod ½
- Sugar g 150
- Rice starch g 30
- Egg yolks g 220
- Gelatin g 18
- Water g 80
- Pristine Hulalà Classic g 700
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Pistachio bavarois
- Milk g 430
- Pistachio paste g 70
- Egg yolks g 100
- Sugar g 100
- Rice starch g 18
- Gelatin g 6
- Water g 30
- Pristine Hulalà Classic g 250
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White icing
- Water g 250
- Sugar g 500
- Glucose g 500
- Condensed milk g 320
- Water g 200
- Gelatin g 30
- Titanium dioxide g 12
- Cocoa butter g 75
Preparation
- Almond sablée
In the bowl from a stand mixer with flat beater, mix the butter with the vanilla and sifted powder ingredients (flour, starch and baking powder) all together until the mixture has a sandy texture. Add the eggs beaten with the salt. Finally add the granulated sugar. Roll out approximately 300/400 g of this mix between two sheets of baking paper, then pass it through a dough sheeter to a thickness of 3 mm. Rest in the fridge for a short time, then make oval shapes with a mould. Line the baking trays with a sheet of Forosil, place the sablées on top and cover with another sheet of Forosil. Bake for approximately 12/14 minutes at 160°C. Once baked, glaze the surface with a mix of gold and alcohol. - Choux-style chocolate sponge
Bring the whole milk, sugar, butter and salt to boil in a pan. When it starts to boil, add the cocoa mass, bring back to the boil and add the sifted shortcrust flour. When the mixture has cooked (in other words when the flour stops sticking to the sides), pour into a stand mixer with flat beater and add the liquids in the following order: first the beaten egg yolks, then the milk, then the sifted baking powder, and finally the rum. In a stand mixer bowl with flat beater, whip the egg white with the sugar. When it turns into a white, stable foam, pour into the other mixture. Mix from the bottom upwards. The result will be a sponge whose distinctive feature is how superbly moist it is even after baking. Roll out to a thickness of 4 mm on sheets of baking paper, using a dough spreader. Bake in the oven at 200°C, with the steam valve open, for approximately 8 minutes. Once baked, positive blast chill the trays immediately. - Pistachio cream
In a pan, bring Hulalà Classic and pistachio paste to the boil then pour over the egg yolks beaten with sugar. Cook to a temperature of 78°C. When the mixture reaches this temperature, add the dissolved gelatin. - Vanilla bavarois
Bring the milk with the vanilla pod to the boil in a pan. In a bowl whisk the sugar, rice starch, egg yolks and vanilla pulp. Once the milk has started to boil, pour it over the second mixture and whisk. Put the pan back on the heat until the mixture reaches a temperature of 82°C, then add the gelatin. Put the mixture in a stand mixer with whisk and lower the temperature. The result will be a custard. When it reaches a temperature of approximately 30°C add the semi-whipped Hulalà Classic. - Pistachio bavarois
Bring the milk to the boil in a pan. In a bowl whisk the sugar, rice starch, egg yolks and pistachio paste. Once the milk has started to boil, pour it over the second mixture and whisk. Put the pan back on the heat until the mixture reaches a temperature of 82°C, then add the gelatin. Put the mixture in a stand mixer with whisk and lower the temperature. The result will be a custard. When it reaches a temperature of approximately 30°C add the semi-whipped Hulalà Classic. - Glassa bianca
Add the sugar, glucose and titanium dioxide to a pan and heat to 106°C. When the mixture reaches this temperature, turn off the heat and pour in the dissolved gelatin. Add the condensed milk, cocoa butter and blend with a hand blender for approximately two minutes. - Assembly
Pour 800 g of the pistachio cream into a 60x40 cm mould and blast chill until slightly frozen. Pour in 1.5 kg of vanilla bavarois and add the chouxstyle chocolate sponge, then blast chill. Remove the steel mould and using a hot knife, slice into 6x2 cm pieces. For the final assembly, pour the pistachio bavarois into an éclair mould threequarters of the way up, and add the previously sliced pieces. Fill the silicone mould with another pistachio bavarois until it is totally full and blast chill. Heat the white icing to approximately 29°C, and blend using a hand blender for approximately 2 minutes. Arrange the éclairs on a grill and ice, then use a spatula to transfer the éclairs onto the almond sablées. Place another sablée on top, decorate with peaks of Hulalà Gold and garnish with pistachios.
