HOMEMADE FRUIT YOGHURT WITH PISTACHIO CROQUETTE ECLAIRS

INGREDIENTS

YOGHURT

300 ml fresh milk

40g sugar

1 vanilla bean

2 tbsp curd

Diced fresh fruit (strawberry, mango, pineapple, orange, jackfruit, grapes, pomegranate and apple)

PISTACHIO SUGAR

CRUST DOUGH

40g brown sugar

40g butter

50g flour

10g pistachio puree

A drop of green colouring and vanilla essence

ECLAIRS

80g butter

5g sugar 80 ml water 60 ml fresh milk

3g salt

85g flour 2 eggs 1 egg yolk

PRALINE CREAM

100 ml fresh milk

40g sugar

75g butter

10g cornflour

20g praline cream 20g egg yolk

RECIPE

YOGHURT

Boil the fresh milk and sugar, and keep aside to cool. Get a fermentation process going by adding curd into it and sifting it through a sieve. Store at about

35˚C for six hours. Once firm, transfer into a chiller and store.

PISTACHIO SUGAR CRUST

Mix the brown sugar, butter, flour, pistachio puree, green colouring, vanilla essence and a pinch of salt to prepare the dough. Rest the dough, sheet it into a thin layer and cut according to the size of your eclairs.

ECLAIRS

Mix water, fresh milk, butter, sugar, salt and boil it all until the sugar is dissolved. Once the liquid bubbles, add flour and remove from heat. Stir consistently until a doughy texture is obtained and gradually add the eggs.

Pipe the eclairs onto a baking tray and sprinkle pistachio crust on top. Preheat your oven to 185˚C for 10 minutes, reduce the heat to 140˚C and bake for 12 minutes.

PRALINE CREAM

Boil the milk and stir in the sugar until it dissolves. Add cornflour, beat the egg yolks in and then remove it from the heat. Include the butter and stir in the praline cream. Let it cool and then pipe it inside the eclairs.

Plate all mediums together.

This recipe serves six portions