Chefs Delight Madaraka Day Signature Pistachio Eclairs with Development Chef Francis Kariuki

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Chef Francis Kariuki’s Signature Pistachio Eclairs

Happy Madaraka Day everyone, here is a delicious Pistachio Éclairs recipe that you can make at home. Kindly stay home, stay safe and remember to wash your hands, COVID-19 is real.

Signature Pistachio Éclairs Recipe

(Start with the Craquelin recipe first, so that it can be hardening in the fridge or Freezer while you are making the choux mix to be able to cut into shape later.)

 

CRAQUELIN RECIPE

Ingredients

  • 100g Butter
  • 100g Demerara Sugar
  • 100g Flour

Method:

STEP 1:
Cream butter and sugar, add the flour until combined.

STEP 2:
Roll between two sheets of paper and chill in the freezer or fridge for a few minutes, cut into the size of your piped éclairs and place on top before baking

 

CHOUX PASTRY RECIPE

Ingredients

  • 150g Butter
  • 250g Milk
  • 250g Water
  • 20g Sugar
  • 5g Salt
  • 150g Flour
  • 500g Whole egg
Method:
STEP 1:
Bring batter, milk, water, sugar, salt, to a boil.
STEP 2:
Add the flour and cook for 1 min on low heat in order to cook the starch in the flour.
STEP 3:
Transfer the dough in a mixer with paddle and mix until the dough reaches 45 ͦ C.
STEP 4:
Add in the whole eggs little by little until all the egg is combined.
STEP 5:
Pipe the mix into éclair shape on trays with parchment paper and top with Craquelin recipe above and bake at 180 ͦC for 20 min and then reduce the temperature to 160 degrees celsius for 30 min to dry the choux completely.

PISTACHIO PASTRY CREAM RECIPE

Ingredients
  • 700g milk
  • 120g Pistachio paste
  • 70g Sugar
  • 80g egg yolks
  • 60g custards powder
  • 35g butter
Method:
STEP 1:
Bring milk and pistachio paste to a boil.
STEP 2:
Mix egg yolks with sugar and custard powder and add into the milk and cook into a custard, add the butter.
STEP 3:
Cool before filling into the baked Eclairs.

GREEN PISTACHIO GLAZE RECIPE

Ingredients
  • 95g Whipping Cream
  • 150g White chocolate
  • 250g Neutral glaze
  • 30g Gelatine mass (10g gelatine powder + 50gr water)
  • Blue colour powder
  • Yellow colour powder

Method:

STEP 1:
Heat the cream and the neutral glaze together.

STEP 2:
Pour the hot liquid into the melted white chocolate then add the melted gelatine mass.

STEP 3:
Add the colouring powder then mix well with an electric hand blender.

STEP 4:
Filter and keep in fridge. Use to glaze the éclairs at 25 ͦ C.

STEP 5:
Toasted Pistachio to Garnish

STEP 6:
150g chopped roasted pistachio

 

Happy Madaraka Day 2020

Development Chef Kariuki FM
Working experience in Kenya, Japan and UK.
Graduate of Kenya Utalii college with honours

Stay Safe!

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