How to make Persian Pistachio Eclairs
The humble éclair, made of choux dough filled with cream and topped with icing, has been given a makeover by chic London patisserie Maitre Choux.
Choux pastry is a light dough that rises in the oven, leaving the inside soft and hollow and the outside golden and crispy.
A staple of every patisserie in France, it is a very malleable yet simple bakery base. In Joakim’s hands, it is transformed into something quite extraordinary.
South Kensington’s Maitre Choux is the brainchild of top pastry chef Joakim Prat, who came to London to take on the role of Joël Robuchon's Head Pastry Chef at L'Atelier, before moving on to Mayfair's The Greenhouse.
Joakim held the same position at Can Fabes in Barcelona, meaning that Maître Choux has a three Michelin star-experienced chef at the helm.
In the video above, watch Joakim make one of his own signature bakes: the Persian Pistacchio Eclairs.
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