Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pistachio mousse
Éclairs
Icing
How it's done
Pistachio mousse
Place the water, pistachios, sugar and peppermint in a measuring cup, puree. Using a rubber spatula, carefully fold in the whipped cream. Transfer the mixture to a piping bag with a serrated nozzle (approx. 18 mm in diameter), chill for approx. 1 hr.
Éclairs
Bring the water, butter, salt and sugar to the boil, reduce the heat. Add the flour all at once, stir with a wooden spoon for approx. 2 mins. until a smooth dough is formed which separates from the base of the pan. Remove the pan from the heat. Mix in the egg using the dough hook on a hand mixer; the dough should be soft but not runny. Spoon the mixture into a piping bag with a serrated nozzle (approx. 18 mm Ø) Pipe 4 éclairs (approx. 8 cm long) onto a baking tray lined with baking paper, ensuring they are well spaced out.
To bake/dry
Approx. 30 mins. in the centre of an oven preheated to 180 °C. Do not open the oven during baking! Then switch the oven off and leave to dry for approx. 15 mins. with the door slightly ajar. Remove, leave to cool on a rack, cut the éclairs in half crosswise using scissors.
Icing
Mix the icing sugar and water to create a thick icing. Top the éclairs with the icing, sprinkle the pistachios on top. Pipe the mousse on to the bottom halves of the éclairs, cover with the top halves.
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