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Croclairs pistachio fondant

MADE WITH ST-ALLERY® REVOLUTION PLATE FOR LAMINATED PASTRY

Cooking Time

105 mins

Serving Suggestion

75 people

Difficulty

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. 

Watch how to make Croclairs pistachio fondant

Ingredients used

Vandemoortele Ingredients

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

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