Pistachio eclairs
Description
Delicious baked goods for the whole family. Making pistachio eclairs is no more difficult than classic ones. If you don't have ready-made pistachio paste—no problem, I'll tell you how to make it. This amount of ingredients yields 10 eclairs. Can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Before starting to make the eclairs, prepare pistachio paste if you don’t have a ready-made one. We will need: pistachios, almonds, powdered sugar, sugar and water.
- 3
Step 3
Grind the pistachios and almonds in a blender. If you want a paste with a more "fine" texture, then grind it not in a blender but in a coffee grinder.
- 4
Step 4
Add powdered sugar to the ground nuts.
- 5
Step 5
Pour water into the sauté pan, add sugar, heat until boiling and the sugar dissolves. Do not stir, only shake.
- 6
Step 6
Pour the syrup over the ground nuts and powdered sugar.
- 7
Step 7
Mix all the ingredients until a uniform mixture is achieved.
- 8
Step 8
Pour water into the sauté pan, add 50 grams of butter to it, and heat until boiling.
- 9
Step 9
Add all the flour to the sauté pan at once and stir vigorously.
- 10
Step 10
The dough should come together into a ball and pull away from the sides of the pan.
- 11
Step 11
Let the dough cool for 3–4 minutes and crack one egg into it.
- 12
Step 12
Vigorously mix the eggs into the dough.
- 13
Step 13
Transfer the dough to a pastry bag and pipe onto a baking sheet lined with parchment paper.
- 14
Step 14
Bake the éclair shells at 200‑220 °C for 10 minutes, then for an additional 25 minutes at 180 °C.
- 15
Step 15
While the éclairs are baking, start preparing the cream. For this, mix egg yolks, sugar, and starch. Pour the milk into a saucepan and heat it to 80 °C.
- 16
Step 16
Pour the hot milk into the egg yolks, mix, and pour the entire mixture back into the saucepan. Place the saucepan over heat and, while stirring, heat until it thickens.
- 17
Step 17
Transfer the custard into a bowl, cover it with plastic wrap edge to edge, and chill.
- 18
Step 18
In the baked eclair shells for filling them with cream, make side cuts or punctures from the bottom.
- 19
Step 19
Crumble the pistachio paste into the chilled pastry cream, add 40 g of room‑temperature butter, and beat.
- 20
Step 20
Whisk the cream until smooth and uniform.
- 21
Step 21
Transfer the pistachio cream into a pastry bag and fill the eclairs with the cream.
- 22
Step 22
For the glaze, pour 2 tbsp lemon juice into the sugar glaze and stir. The glaze should be thick enough, yet workable. Adjust the amount of lemon juice as needed.
- 23
Step 23
Add green food coloring on the tip of a toothpick, then stir.
- 24
Step 24
Using a pastry brush, apply the glaze to the eclairs, and before it sets, sprinkle with nut crumbs.
- 25
Step 25
It's time to enjoy the most delicious pistachio eclairs!