Ingredients
Soup batter
- puffs (according to our recipe)
Cherry compote
- 350 g cherry puree
- 80 g sugar
- 2 gelatin leaves
- 0,5 lemon juice
Whipped cream
- 250 g cream
- 40 g sugar
- 1 bag vanilla sugar
Pistachio cream
- 300 g pastry cream
- 100 g pistachio paste
- 3 gelatin leaves
- 300 g whipped cream
Instructions
Soup
- Make the puff pastry batter according to our recipe.
- Pipe the puffs with a serrated douille 12 (like a classic éclair) onto a greased baking sheet.
- Bake in the oven at 190°C for 25 minutes.
- Allow to cool.
Cherry puree
- Put the gelatin leaves in a glass of cold water and soak.
- Boil the cherry puree together with the sugar and lemon juice.
- Remove from the heat and add the gelatin. Briefly dissolve the gelatin while stirring.
- Let cool and pour into an appropriate baking mat or into a box resistant to the freezer.
- Freeze in.
Pistachio cream
- Soak the gelatin in a glass of cold water.
- Make the whipping cream with the cream and the sugar and vanilla sugar. Whip.
- Take the cold pastry cream and add the pistachio paste.
- Melt the gelatin over very low heat and add to the pastry cream.
- Finally, mix the whipped cream into the pastry cream.
- Finish
Finish
- The éclairs are not cut horizontally as usual, but with a decorative V cut. This creates an opening at the top of the éclair, while leaving most of the puffs intact. This gives an elegant look and leaves room for the filling to be nicely visible. Cut a V-shape by cutting diagonally from the top left side of the éclair to the center, then diagonally from the top right side to that same center point.
- Cut the frozen cherry compote to the appropriate width and length and place on the bottom of the éclair.
- Pipe the pistachio cream with a serrated douille 10 in heart shape on top.
- Sprinkle the top with some chopped pistachios and finish with some decor chocolate, if desired.
source and inspiration – CVO Ghent – course Cooking and Grease Dung
