Mandarin, Litchi & Pistachio Eclair Recipe

How to Make Mandarin, Litchi & Pistachio Eclair

• 1.Bring water, milk, sugar, salt and butter to boil.
• 2.Add flour and beat over heat until the panada is cooked.
• 3.Beat in eggs .
• 4.Pipe the mix on a silpat.
• 5.Bake the éclairs at 200 C for 25 minutes.
• 6.Cool them on a wire rack.
• 7.For the pastry cream, put the milk in a pan and heat gently, slowly bringing to boil.
• 8.In a mixing bowl, whisk together the egg yolks and sugar until light in colour about 2-3 minutes.
• 9.Add the flour whisk again until smooth. Pour half of the boiled milk into the bowl and whisk until no lumps.
• 10.Pass through a fine strainer and then return to the milk in pan.
• 11.Continously whisk until it comes to boil and then reduce the temperature to simmer .
• 12.Pour the cream into a shallow tray to cool wrap it with cling film.
• 13.Divide the pastry cream into three parts and mix them individually with reduced purees (mandarin, litchi, pistachio).
• 14.Fill the Eclairs with mandarin pastry cream ,litchi pastry cream and pistachio pastry cream.
• 15.Arrange them in the sequence of Indian National Flag.