Choux pastry

1000g Water

70 g Sugar

30 g Salt

500 g La Délicieuse Margarine

800 g Flour

900 g Eggs

Bring the water, salt, sugar and margarine to a boil. Then add the sifted flour. Dry the dough. Place the dough in a bowl of a mixer, then gradually add the tempered eggs to the sheet at low speed. Ladle the eclairs shells, plain nozzle Ø 18 mm Brown. Baking in a hearth oven at 200 ° C for 40 to 50 min. Open the oura at the end of cooking.

Crispy pistachio mass

SNAP PISTACHIO 600 g

Give the desired texture to the product by modifying its temperature.

Cherry Cream

600 g MEISTER CHERRY

Gently mix MEISTER CHERRY and the whipped cream.

600 g Vanoise whipping cream

Assembly and Finishing

Cut the éclairs in half and garnish the base with about 25 g of pistachio crunchy mass. Arrange the cherry cream and put on the lids. Glaze with colored fondant in cherry red. Decorate.