Pistachio Cream Eclairs

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These Pistachio Cream Eclairs are the epitome of indulgence. The delicate choux pastry, with its golden-brown crispness, perfectly encases the rich pistachio cream filling. The smooth pistachio glaze on top adds an extra touch of luxury, making these eclairs a truly special dessert for any occasion.

  1. Ingredients:
    For the Choux Pastry:
  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 large eggs

For the Pistachio Cream Filling:

  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1/4 cup granulated sugar
  • 1/4 teaspoon vanilla extract
  • 1/2 cup pistachio paste
  • 1 tablespoon cornstarch
  • 2 large egg yolks

For the Glaze:

  • 1/4 cup powdered sugar
  • 1-2 teaspoons water
  • 1 tablespoon pistachio paste

Directions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a medium saucepan, combine the water, butter, and salt. Bring to a boil over medium heat, stirring occasionally.
  3. Once the butter has melted and the mixture is boiling, remove the pan from the heat and stir in the flour all at once. Mix vigorously until a dough forms.
  4. Return the pan to the heat and cook the dough for about 2 minutes, stirring constantly, to dry it out slightly.
  5. Transfer the dough to a mixing bowl and let it cool for a few minutes.
  6. Once the dough has cooled slightly, beat in the eggs one at a time, mixing until fully incorporated before adding the next egg. The dough should be smooth and glossy.
  7. Using a piping bag, pipe 3-4 inch long strips of dough onto the prepared baking sheet.
  8. Bake for 25-30 minutes, or until the eclairs are golden brown and puffed up. Remove from the oven and allow to cool completely on a wire rack.
  9. To make the pistachio cream filling, whisk together the milk, heavy cream, sugar, and pistachio paste in a saucepan. Bring to a simmer over medium heat.
  10. In a separate bowl, whisk the egg yolks and cornstarch together. Slowly pour the hot milk mixture into the egg yolks, whisking constantly to temper the eggs.
  11. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly until it thickens. Remove from heat and stir in vanilla extract. Let the pistachio cream cool completely.
  12. Once the eclairs have cooled, use a small knife to create a slit in the side of each eclair and pipe the pistachio cream filling into each one.
  13. For the glaze, whisk together the powdered sugar, water, and pistachio paste until smooth. Drizzle the glaze over the filled eclairs.
  14. Serve immediately or refrigerate until ready to serve.

Prep Time: 40 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 10 minutes
Kcal: 310 kcal | Servings: 12 eclairs

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