It’s Monday, officially the least-liked day of the week for many people. So, if you are looking for a fun baking activity to end the day on a sweet note, we have something for you. Everyone’s favorite winter fruit strawberry is in season, and not only is it delicious on its own, but it also lends itself well to desserts. As such, Ankur Bhardwaj, the head chef at Raahi New Kitchen and Bar in Bengaluru, shares a Strawberry Pistachio Eclair Mousse recipe with us.
So, don your chef’s hat and get ready to whip up this magical recipe tonight!
Ingredients:
For the mousse base
Egg yolks, 5
Sugar, 100 gms
Whipped cream,500 ml
Gelatin sheets, 8 gm
Strawberries, 5
Water, 60 ml
For the eclair carame
Pistachios, 100 gms
Sugar, 100 gms
Strawberries, 5
For the glaze
Water, 200 ml
Dark 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
Edible food color, 2 drops
Method:
*Take a deep bowl, add the egg yolk and sugar, and then double boil.
*Rest the double-boiled mixture for five minutes. Add chilled whipped cream and chopped strawberries to the mixture. Churn it to perfection.
*Add the gelatin mix to it, and rest for 10 minutes.
*To set the éclair, transfer it to the éclair mold and set it for 3 hours in the freezer.
*Make the pistachio cream by mixing all ingredients together.
*For the glaze, boil water and sugar, add cocoa powder, cream, and dark compound chocolate, and add gelatin mix. Strain it properly through a strainer.
*Rest it until it comes to room temperature.
*Then take out your set éclair and slowly pour the glaze mix on top of it.
*Rest it in the freezer for 5-10 minutes.
*Now coat it with pistachio cream.
*Garnish with fresh strawberries and it is ready to be served!
Would you like to try this recipe?