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Pistachio Éclairs

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Delightful pistachio éclairs filled with a luxurious pistachio cream and topped with a glossy chocolate glaze.

Ingredients

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  • 1/2 cup (120 ml) water
  • 1/2 stick (60 g) unsalted butter
  • Pinch of salt
  • 2/3 cup (80 g) all-purpose flour
  • 2 large eggs
  • 1 1/2 cups (375 ml) whole milk
  • 1 teaspoon vanilla extract
  • 3 large egg yolks
  • 1/3 cup (65 g) granulated sugar
  • 2 tablespoons cornstarch
  • 1/2 cup pistachio paste or pistachio butter
  • 1–2 drops green gel food coloring (optional)
  • 1/2 cup (120 ml) heavy cream
  • 3 oz (85 g) dark chocolate, chopped
  • 1/4 cup (60 ml) heavy cream
  • Chopped pistachios (optional)

Instructions

  1. Preheat the oven to 400°F (200°C). In a medium saucepan, combine the water, butter, and salt. Bring to a boil over medium heat. Once the butter has melted, remove the pan from the heat and immediately add the flour all at once. Stir vigorously until the dough comes together and pulls away from the sides of the pan.
  2. Return the pan to medium heat and continue stirring for 1–2 minutes to cook out some moisture. The dough should form a smooth, cohesive ball.
  3. Transfer the dough to a bowl and let it cool for 5 minutes. Beat in the eggs one at a time, mixing well after each addition until the dough becomes smooth, glossy, and pipeable.
  4. Fill a piping bag fitted with a large round tip and pipe 4-inch lines onto a baking sheet lined with parchment paper, spacing them about 1 inch apart. Wet a finger with water and gently smooth any peaks on the piped dough.
  5. Bake in the preheated oven for 15 minutes. Without opening the door, reduce the oven temperature to 350°F (175°C) and bake for another 15–20 minutes, until the éclairs are puffed and golden brown.
  6. Remove from the oven and quickly poke a small hole in each shell using a skewer or toothpick to release steam. Transfer to a wire rack and let them cool completely.
  7. In a medium saucepan, heat the milk with the vanilla extract over medium heat until warm. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
  8. Slowly pour the warm milk into the egg mixture while whisking constantly, then return the mixture to the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
  9. Remove the thickened pastry cream from the heat and stir in the pistachio paste and food coloring, if using. Let it cool to room temperature, then cover and chill until cold.
  10. Whip the heavy cream to soft peaks and fold it gently into the chilled pistachio pastry cream until smooth and combined. Return the mixture to the fridge to firm up.
  11. In a small heatproof bowl, combine the chopped chocolate and cream. Microwave in short bursts or use a double boiler to melt, stirring until smooth and glossy.
  12. Slice each cooled éclair shell in half horizontally. Pipe or spoon the pistachio cream onto the bottom half, then replace the top shell.
  13. Spoon the chocolate glaze over the top of each éclair or dip the tops directly into the glaze. Optionally, sprinkle with chopped pistachios while the glaze is still wet.
  14. Refrigerate the filled éclairs until set, about 30 minutes. Serve chilled or at room temperature.

Notes

Store any leftover éclairs in the fridge in an airtight container for up to 2 days. Best enjoyed fresh on the day they’re made.

Nutrition

Find it online: https://tashirecipez.com/pistachio-eclairs-easy-recipe-2/

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