It’s Monday, authoritatively the most un-preferred day of the week for some individuals. In this way, in the event that you are searching for a tomfoolery baking action to end the day on a sweet note, we have something for you. The widely adored winter organic product strawberry is in season, and in addition to the fact that it is flavorful all alone, yet it likewise loans itself well to pastries. Thusly, Ankur Bhardwaj, the head gourmet specialist at Raahi New Kitchen and Bar in Bengaluru, shares with us a Strawberry Pistachio Eclair Mousse recipe that you should attempt.
Along these lines, wear your culinary specialist’s cap and prepare to prepare this supernatural recipe this evening!
For the mousse base
Egg yolks, 5
Sugar, 100 gms
Whipped cream, 500 ml
Gelatin sheets, 8 gm
Water, 60 ml
For the eclair caramel
Pistachios, 100 gms
Sugar, 100 gms
For the coating
Water, 200 ml
Dim compound chocolate, 40 gms
Sugar, 350 gms
Cocoa powder, 75 gms
Whipped cream, 90 ml
Gelatine sheet, 12 gm
For the pistachio cream
Pistachios, 30 gm
Cream, 20 gm
Sugar, 10 gm
Consumable food tone, 2 drops
Strawberry Pistachio Eclair Mousse by cook Ankur Bhardwaj
*Take a profound bowl, add the egg yolk and sugar, and afterward twofold bubble.
*Rest the twofold bubbled combination for five minutes. Add chilled whipped cream and slashed strawberries to the combination. Agitate it flawlessly.
*Presently add the gelatin blend to it, and rest for 10 minutes.
*To set the éclair, move to the éclair shape and set it for 3 hours in the cooler.
*Make the pistachio cream by combining all fixings as one.
*For the coating, bubble water, sugar, add cocoa powder, cream and dim compound chocolate together and add gelatin blend. Strain it appropriately through a sifter.
*Rest it until it comes to room temperature.
*Then, at that point, take out your set éclair and gradually pour the coating blend on top of it.
*Rest it in the cooler for 5-10 minutes.
*Presently cover it with the pistachio cream.
*Embellish with new strawberries and it is fit to be served!
Might you want to attempt this recipe?