Eclair with Nuts and Nectarine

Zobacz film

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Quantity of servings: 11 pcs

Butter 75 g

Salt 3 g

Sugar 3 g

Milk 75 g

Water 60 g

Wheat flour 75 g

Eggs 125 g

Mascarpone (chilled) 250 g

Cream 30–36% (chilled) 250 g

Vanilla paste/seeds (optional)

Nectarines 2 pcs.

Butter 60 g

Dried thyme 5 g

Sugar 300 g

Whole hazelnuts 100 g

In a pot bring the water to the boil with the butter, salt and sugar.
Add the flour all at once and mix vigorously until a smooth mass forms.
Transfer the mass to a bowl and cool to lukewarm temperature.
Add the eggs in portions, mixing until a smooth dough is obtained.
Pipe eclairs onto a baking tray lined with baking paper, leaving spaces between them.
Bake until the shells are set and dry (parameters: 180°C / 45 min / 0 steam). Cool on a rack.

Cut off the top of each eclair lengthwise with a knife.
Fill with the cream from the piping bag until you can feel they are properly filled.
Cover with the top parts of the eclairs.

Gently heat Multi Cream Hazelnut to a smooth, glossy glaze consistency (do not overheat).
Dip the “backs” of the eclairs.
Set aside on a rack to stabilise initially.

On the still slightly soft glaze place three nectarine pieces with thyme; press gently so they bond with the glaze.
Arrange the nuts with the caramel tips pointing upwards; press lightly.
Chill until fully set. Serve fresh.