Description
Crisp choux shells filled with silky pistachio cream and topped with glossy dark chocolate.
Ingredients
- Choux pastry dough
- Pistachio paste
- Milk
- Dark chocolate
- Butter
- Eggs
- Sugar
- Cornstarch
- Heavy cream
- Vanilla extract
- Chopped pistachios (garnish)
- Salt
Instructions
- Prepare choux pastry: cook water, butter, and flour, then beat in eggs until smooth; pipe éclairs.
- Bake until puffed and golden; cool completely.
- Make pistachio pastry cream by cooking milk, sugar, cornstarch, and egg yolks; whisk in pistachio paste and butter.
- Chill the pistachio cream until fully set.
- Fill éclairs with pistachio cream using a piping bag.
- Melt dark chocolate with cream to form a smooth glaze.
- Dip éclairs in chocolate glaze and sprinkle with chopped pistachios; let set before serving.
Notes
- Ensure the choux pastry is fully cooked for the best texture.
- Chill the pistachio cream for at least 2 hours for optimal flavor.
- Use high-quality dark chocolate for the glaze.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 éclair
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg