Chocolate and pistachio are such a great combination of flavors if you ask me. The sweetness of the chocolate combines really well with the nutty, rustic flavor of the pistachios, and it’s absolutely great. Whenever I combine chocolate and pistachios together I wonder why I don’t do it more often.
These pistachio cream eclairs are filled with easy-to-make pistachio cream dotted with dark chocolate truffles and topped with chocolate ganache. The are so easy to make and simply delicious! If you like chocolate and pistachio – you just have to try these yourself!
Pistachio Cream Eclairs with Chocolate Ganache
For choux pastry:
- 125 ml. (1/2 cup) milk
- Pinch of salt
- 30 grams (3 tbsp.) sugar
- 50 grams (1/4 cup) butter
- 70 grams (1/2 cup) all-purpose flour
- 2 beaten eggs
For pistachio Chantilly cream:
- 250 ml. (1 cup) heavy cream
- 1 tbsp. pistachio paste
- 1 tsp. cream stabilizer or instant vanilla pudding mix
- 1 tbsp. sugar powder
For dark chocolate truffles:
- 100 grams dark chocolate
- 75 ml. (1/3 cup) heavy cream
- Pistachio halves
- A little streusel
Preheat oven to 190c degrees.
in a medium saucepan put milk, salt, sugar and butter and heat to a strong boil.
Add flour and stir while cooking, until it turns into a lump of dough.
Transfer the dough to the bowl of an electric mixer with a paddle attachment and mix on medium speed for 2-3 minutes until it cools down a little.
Add the eggs gradually while beating until dough is elastic and smooth. Check the readiness of dough by creating a "trail" with a wooden spoon in the center of the dough - if the track remains stable, add some eggs, and if it closes a bit - the dough is ready. It is important not to add too many eggs to the dough or it may become too soft and ruined.
Transfer the dough to a pastry bag fitted with a serrated 2 cm piping tip. On a baking tray lined with baking paper pipe 10 long eclairs. It's important to leave some space between the eclairs.
Baking: bake for 12 minutes at first. Than reduce oven temperature to 180c degrees and continue to bake for 7-10 minutes, or until golden.
Cool completely before filling.
Pistachio Chantilly cream:
In a bowl of mixer whip cream, pistachio paste, stabilizer, and sugar powder to a very stable cream.
Transfer the whipped cream into a piping bag with a 1 cm serrated piping tip.
Cross the eclairs in the middle into 2 parts and generously fill with the cream. Refrigerate.
Dark chocolate truffles:
Chop the chocolate and put in a small bowl.
In a small pan heat cream to a simmer.
Pour the hot cream over the chopped chocolate, wait a minute, and beat until you get a uniform and shiny chocolate ganache.
Cool the ganache in the fridge for 1-2 hours until it sets, but still pasty texture and comfortable for drizzling.
Transfer the mixture into a pastry bag with 1 cm round piping tip and pipe small mounds of truffles on the pistachio Chantilly cream.
Close with the top of the eclairs and drizzle a generous strip of dark chocolate truffle on top.
Garnish with half pistachios and streusel.
- Keep the pistachio cream eclairs for 3-4 days in the refrigerator.