- Work with pate-a-choux
- Work with pectin-based fruit filling
- Make pistachio crème pâtissier with stable texture
- Work with chocolate
- Decorate eclairs with marzipan
Pistachio-apricot eclairs
The best seller of your eclairs collection.
You will learn
Author
Ekaterina Kurbatova
Practicing pastry specialist. Finished course “Cakes and individual cakes” at the International School of Pastry Olivier Bajard (France). Attended classes by Nina Tarasova, Tatiana Verbitskaya, Patrick Casula, Quentin Bailly, Hans Ovando, Ekaterina Swarovskaya, Andrei Kanakin, Olga Van Jung and others.
Course/lesson composition
“Pistachio - apricot” eclairs
39:31
Making pate a choux
00:15
Pistachio creme
9:59
Apricot confit
16:51
Piping and baking eclairs
21:59
Chocolate decoration
28:51
Filling eclairs
34:30
Final decoration
35:55
Description
In this lesson, we talk about aspects of preparing and baking eclairs, pistachio crème mousseline with stable texture for filling and apricot confit. We also show you how to decorate eclairs with marzipan and chocolate.
What says our students
Урок по эклерам просто супер! Столько нюансов! Такие тонкости в рецепте и приготовлении в интернете нет. Эклеры супер вкусняшка! Спасибо за урок!
Купила урок эклер фисташка-абрикос, один из лучших онлайн уроков за всю жизнь (а их было не мало) все понятно и доходчиво, теперь наконец все встало на свои места. Отдельное спасибо куратору за поддержку и подробные консультации.
What is necessary
Inventory
- Mixer
- Pot
- Whisk
- Hand blender
- Piping bag
- Nostrils: French №15
- Silpain mat
Ingredients
- Purees: apricot, passion fruit
- Milk
- Butter
- Salt
- Sugar
- Flour
- Eggs
- Pectin NH
- Corn starch
- Pistachio paste
Pistachio-apricot eclairs
- Duration: 39:31
- Level: Medium
Present this course?