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Pistachio Cream-Filled Eclairs

Pistachio Cream-Filled Eclairs

solo-dolce
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Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Cookies and Pastries
Cuisine French

Ingredients
  

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

Pistachio cream

  • 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

White glaze

  • 100 g powdered sugar ½ cup
  • 2 tbsp water

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 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

Notes

ENJOY!
Keyword Pistachio Eclairs
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