Croclairs pistachio fondant
MADE WITH ST-ALLERY® REVOLUTION PLATE FOR LAMINATED PASTRY
Cooking Time
105 mins
Serving Suggestion
75 people
Difficulty
Allergy information
How to make Croclairs pistachio fondant
1
Make the dough as usual without the St-Allery® Revolution.
2
Store the dough at fridge temperature overnight.
3
Add the ST-ALLERY® Revolution plate to the dough and fold 3 x 3 x 2.
4
Roll the dough to 5 mm and make éclair shapes with a cutter.
5
Leave to prove for approximately 60 min.
6
Bake at 200°C for 15 min.
7
Fill with pistachio flavoured custard cream and glaze with chocolate fondant.
8
Put some crushed pistachios on top for finishing.
Other Ingredients
2.5 KG FLOUR
100 G YEAST
CRUSHED PISTACHIO NUTS
CHOCOLATE FONDANT
PISTACHIO FLAVOURED CUSTARD CREAM
1.250 L WATER
50 G SALT
350 G SUGAR
50 G MILK POWDER