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.

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 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.

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 on top