Ingredients
- 250 g milk
- 190 g softened butter plus a little
- 90 g peeled almonds
- 85 g flour
- 55 g extra virgin olive oil
- 50 g sugar
- 25 g rice starch
- 25 g amaretto liqueur
- 3 yolks
- 2 eggs
- peanut oil
- salt
For the recipe of olive oil èclairs with almond cream, bring 125 g of water, extra virgin olive oil and a pinch of salt to a boil in a saucepan, then remove from the heat, pour the flour and mix well obtaining a mass soda; transfer it to a bowl and let it cool out of the fridge. Incorporate the 2 eggs into the mass, one at a time, and transfer the mixture (choux pastry) into a pastry bag with a smooth nozzle (ø 1 cm); create loaves of about 10 cm on a lightly greased butter non-stick plate (during cooking the loaves will swell assuming the typical shape of the éclair.
If you grease the pan too much, however, they will tend to slide and widen more than expected). Bake them at 200 ° C for 15 '. Blend the almonds finely with a spoonful of peanut oil. Bring the milk to a boil; in the meantime, beat the egg yolks in a bowl with the sugar and rice starch: pour the boiling milk over the yolks, mix well and bring everything back to the heat, continuing to stir until you obtain a smooth pastry cream.
Mix the blended almonds in the cream. Remove from the oven, remove them immediately from the plate and let them cool. Whip the cold cream with the whisk, together with the softened butter, then pour the amaretto liqueur and continue for a few seconds to incorporate it well. Cut the éclair in half, lengthwise, fill them with the cream, close them and serve them as you like with almond slices.
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