pistachio lightning

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pistachio lightning

pistachio lightning

pistachio lightning
pistachio lightning

Ingredients pistachio lightning
Number of rooms
For the pistachio cream:

155 g semi-skimmed milk

2 egg yolks

30 g caster sugar

15 g cornstarch

1 sheet of gelatine soaked in cold water

80 g pistachio paste (homemade or bought ready-made)

70 g soft butter
For the choux pastry:

100 g of milk

100 g of water

1 pinch of salt and 1 pinch of sugar

90 g butter

110 g flour

4 beaten eggs in omelette (+ or -)
For lightning coverage:

1 handful of crushed pistachios

Icing Sugar

Preparation pistachio lightning
Time Total: 1h05
Preparation time: 45 min
Cooking time: 20 min
Pistachio cream.
Bring the milk to the boil and remove immediately from the heat.
Whisk the egg yolks and sugar in a bowl to obtain a white and sparkling mixture and add the cornstarch. Mix well.
Then pour half of the milk into the bowl, whisk and pour into the saucepan with the remaining milk.
Bring the cream to the boil for 1 mm, stirring constantly with a whisk.
Remove from the heat and add the melted gelatine sheet, the pistachio paste and the cold butter.
Mix everything gently to obtain a homogeneous mixture (it is a bit long because butter is difficult to mix, so do your best!).
Blend with a hand blender.
Film on contact and put in the fridge for 1 hour.
Before preparing the cream, beat it with an electric whisk for 3 mm and put it in a piping bag.
The choux pastry.
Bring the milk, water, sugar, salt and butter to the boil.
Remove from the heat and throw the flour in one go, stirring quickly. When the dough forms a homogeneous ball (it passes from one edge to the other of the pan when stirred. IF YOU NEED TO PLACE A LOT ON THE FIRE FOR IT TO DRY WELL) put it in a bowl.
Add the omelet 4 times, turning vigorously.
To know if the dough is ready, press a finger and draw a line.
If the crater closes, it's good.
ATTENTION if it is too liquid we can do nothing on the other hand too dense no problem, add eggs.
Preheat the oven to 250°C.
Make lightning bolts of 10 cm / 12 cm on the baking sheet (with baking paper).
Sprinkle the éclairs with crushed pistachios.
Bake for 3 minutes at 250 ° C.
Lower to 180 ° C for about 15/20 min.
Cool on a rack or in a dish if there is no rack.
Cut the éclairs in half lengthwise.
Garnish with pistachio cream and a piping bag.
Put the hats back on and sprinkle with icing sugar.

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