Croclairs pistachio fondant
MADE WITH ST-ALLERY® REVOLUTION PLATE FOR LAMINATED PASTRY
How to make Croclairs pistachio fondant
Make the dough as usual without the St-Allery® Revolution.
Store the dough at fridge temperature overnight.
Add the ST-ALLERY® Revolution plate to the dough and fold 3 x 3 x 2.
Roll the dough to 5 mm and make éclair shapes with a cutter.
Leave to prove for approximately 60 min.
Bake at 200°C for 15 min.
Fill with pistachio flavoured custard cream and glaze with chocolate fondant.
Put some crushed pistachios on top for finishing.
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