Days ago, I prepared pistachio cream for a dear friend who wanted it as stuffing for her college’s birthday cake.

I got some cream left and thought I would use it by preparing some Eclairs, the beloved French desserts that are also very popular in Italy.

Pistachio Cream-Filled Eclairs

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 and good, éclairs can be prepared 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.

Pistachio Cream-Filled Eclairs

These pistachio eclairs were so good that my testers wanted more, telling me they are among the top of my best desserts (WOW, what an honor!!!). My decoration is minimalist because I had prepared too little white and purple glaze.

Pistachio Cream-Filled Eclairs

Pistachio Cream-Filled Eclairs

Prep Time 20 mins Cook Time 30 mins Total Time 50 mins Difficulty: Intermediate Servings: 4 Best Season: Suitable throughout the year

Description

Pistachio cream-filled eclairs are a delightful and indulgent treat that combines the lightness of choux pastry with the rich flavor of pistachio cream. Here's a recipe to make these delicious eclairs:

Ingredients

Cooking Mode Disabled

Éclair (choux pastry)

Pistachio Cream

White Glaze

Instructions

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 to avoid lumps.
    • Place the pot back on low heat and stir vigorously, using 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 pot's walls).
    • 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 are golden brown on top.

Pistachio Cream

    • 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, add the pistachio paste, and mix everything together.
    • Then, with a hand mixer, blend everything until you get a smooth and homogeneous cream.

White Glaze

    • 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.

Assembling

    • Put the pistachio cream in a piping bag and stuff the éclairs.
    • Garnish with the white and purple glaze and sprinkle some pistachio grains.
Keywords: Pistachio cream-filled eclairs
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