Pistachio eclairs made of
– choux pastry,
– chopped pistachios,
– a pistachio pastry cream,
– pistachio praline.
Material used
– Micro-perforated baking mat
Ingredients
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
+Icing sugar / chopped pistachios
Pistachio Praline
✔120g pistachios
✔60g caster sugar
Pistachio pastry cream
✔250g milk
✔50g caster sugar
✔3 egg yolks
✔25g cream powder
✔1 sheet of gelatine
✔50g butter
✔60g pistachio praline
Baking
180°C
35 to 40 minutes
The recipe
For 7 to 8 éclairs
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
+Icing sugar / chopped pistachios
In a saucepan heat the water, milk, butter, salt and sugar.
Remove from the heat and add the flour all at once. Mix well to dry out the dough for 2 to 3 minutes. Then gradually add the beaten eggs, mixing well between each egg. Poach the éclairs on a baking tray covered with a micro perforated baking mat. Sprinkle the icing sugar over the top, followed by the chopped unsalted pistachios.
Bake at 180°C for 35 to 40 minutes (time may vary depending on the oven).
Leave to cool on a wire rack, then cut the éclairs in half lengthways.
Pistachio praline
✔120g pistachios
✔60g caster sugar
Pour the unsalted pistachios onto a baking tray and place in the oven at 150°C for 15 minutes to roast. In a saucepan, pour the caster sugar and make a caramel. When the caramel has a nice colour, pour it onto a sheet of baking paper or silicone mat and leave to cool. Place the pistachios (having rubbed them to remove the skins) and the cooled caramel, cut into pieces, in the bowl of a blender and blend until you have a praline.
Pistachio pastry cream
✔250g milk
✔50g caster sugar
✔3 egg yolks
✔25g cream powder
✔1 sheet of gelatine
✔50g butter
✔60g pistachio praline
Heat the milk. In a bowl mix the yolks, sugar, cream powder.
Pour the hot milk over it. Stir. Pour back into the pan. Stir until thickened.
Remove from the heat and add the drained gelatine, the butter cut into pieces and the pistachio praline. Mix well. Pour into a bowl, filter it and set aside in a cool place.
Assembly
Take the cooled cream and fill a piping bag. Poach on the eclairs. Fill a second piping bag with the remaining pistachio praline and place it on the eclairs. Place in a cool place until ready to eat.
