Days ago, I prepared pistachio cream for a dear friend of mine who wanted it as stuffing for her college’s birthday cake.
I got some cream left and I thought I would use it by preparing some Eclairs, the beloved French desserts that are also very popular in Italy.
I have prepared bigne`(cream puffs) many times but rarely eclairs which are the same but with a different shape, it is modeled in an elongated shape, usually about 10-12 cm long, and you cook them until they swell and become crisp and empty inside.
Beautiful, good, to prepare with a thousand different fillings and glazes. The original Éclair recipe calls for them to be filled with pastry cream and covered with dark chocolate, but you can also fill them with whipped cream or other creams of your choice.
These pistachio eclairs were so good that my testers wanted more, telling me they are part of the top of my best desserts (WOW what an honor!!!). My decoration is a bit minimalist because I had prepared too little white and purple glaze.
Éclair (choux pastry)
- 120 ml water ½ cup
- 120 ml milk ½ cup
- 110 g butter 4 oz
- 1 tbsp sugar
- a pinch of salt
- 130 g flour 00 1 cup
- 4 eggs
- 160 g Peeled Pistachios no salted 5.64 oz
- 150 g Sugar 3/4 cup
- 100 g White Chocolate 3.5 oz
- 50 g Butter 3.5 Tbsp
- 100 ml Milk ~ 1/2 cup ~ 1/2 cup
- 100 g powdered sugar ½ cup
- 2 tbsp water
Éclair (choux pastry)
- Pour the water and milk into a saucepan.
- Add the butter, sugar, and salt and bring to a boil.
- Remove the pan from the heat and add the flour, stirring continuously avoiding lumps.
- Place the pot back on low heat and stir vigorously stirring the mixture with a wooden spoon, until the dough combines and begins to come away from the sides of the pot (you will see a white film on the walls of the pot).
- Preheat the oven to 400°F (200° C)
- Add the eggs one by one to the cool mixture and mix well before adding the additional eggs, one at a time.
- Spoon the dough into a “sac a poche” (pastry bag) and pipe the elongated shape onto the baking sheet.
- Then with a damp finger, flatten the apex.
- Bake until they and are golden brown on top.
- Blend the pistachios with the sugar in a blender until you get a paste, add half the milk, and continue to blend them.
- In a saucepan, melt the butter and the chopped chocolate over low heat in the remaining milk.
- Remove from the heater and add the pistachio paste and mix everything together.
- Then with a hand mixer, blend everything together until you get a smooth and homogeneous cream.
- To make the white glaze, put the powdered sugar in a bowl and add a spoonful of water at a time, mixing with a wooden spoon, until an average fluid batter is formed; at this point work it vigorously for a few minutes, after which your glaze will be ready to use.
- Divide the batter in two and color one purple.
- Put the pistachio cream in a piping bag and stuff the éclairs.
- Garnish with the white and purple glaze and sprinkle some pistachio grains on top