|Pastry Cream||2 Lb 8 Oz|
|American Almond Pistachio Paste||3.5 Oz|
|Sliced Strawberries||2 Pints|
|Streusel-Topped Éclair Shells||18|
|Fruit or Neutral Tart Glaze||As Needed|
Combine the cold Pastry Cream with the American Almond Pistachio Paste. Cut an opening lengthwise across the surface of each éclair shell.
Fill each éclair shell with the pistachio pastry cream. Decorate each filled éclair with the sliced strawberries and finish with fruit glaze.
Formula courtesy of American Almond