Whip the cream with the sugar and the vanilla extract. Set aside
for the decoration

Beat the egg yolks. Whisk the egg whites with the sugar. Fold
in the sifted flour, cornstarch and salt. Spread on a baking sheet
covered with greaseproof paper of 60 x 40 cm x 6 mm. Sprinkle
with the toasted almonds on half of sponge.
Cook to 230°C for +/- 4 minutes.

Soak the gelatine powder in water. Bring the cream and the
pistachio paste to a boil. Pour onto the white chocolate. Mix
and add the gelatine mass. Mix together. Set aside.

Bring the water, salt, sugar and butter to a boil. Add the flour,
stir in a saucepan for 1 minute. As soon as the paste comes away
from the sides, transfer the mass into the beater bowl. Add the
eggs gradually, until the mixture becomes a smooth texture.
Pipe the éclairs: 12 cm long by 1,5 cm wide. Cook to 180°C for
20 minutes.

Bring the purée, zests and half of the sugar to a boil. Mix the
eggs with the egg yolks and the remaining sugar. Mix and cook
to 85°C (Anglaise). Add the gelatin mass and the citric acid.
Mix adding the butter in three times. Add the Cointreau® at the
end. Leave to cool and Refroidir et fill the éclairs.

In a frame 30 x 40 cm, place half a layer of Wilhelmine sponge.
Pour the pistachio mousseline cream. Put a small amount of the
cream to smooth on the frame. Place the filled éclairs in the
mousseline cream as in the picture. Smooth and close with half a
layer of almond Wilhelmine sponge. Place in the freezer.

Cover the surface with a fine layer of vanilla Chantilly. Cut into
30 x 10 cm slices. Decorate with a chocolate butterfly and sprinkle
with vanilla sugar.