Pistachio Cream Eclairs with Chocolate Ganache

Choux pastry:

1. Preheat oven to 190c degrees.
2. in a medium saucepan put milk, salt, sugar and butter and heat to a strong boil.
3. Add flour and stir while cooking, until it turns into a lump of dough.
4. 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.
5. 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.
6. 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.
7. 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.
8. Cool completely before filling.

Pistachio Chantilly cream:

1. In a bowl of mixer whip cream, pistachio paste, stabilizer, and sugar powder to a very stable cream.
2. Transfer the whipped cream into a piping bag with a 1 cm serrated piping tip.
3. Cross the eclairs in the middle into 2 parts and generously fill with the cream. Refrigerate.

Dark chocolate truffles:

1. Chop the chocolate and put in a small bowl.
2. In a small pan heat cream to a simmer.
3. Pour the hot cream over the chopped chocolate, wait a minute, and beat until you get a uniform and shiny chocolate ganache.
4. Cool the ganache in the fridge for 1-2 hours until it sets, but still pasty texture and comfortable for drizzling.
5. Transfer the mixture into a pastry bag with 1 cm round piping tip and pipe small mounds of truffles on the pistachio Chantilly cream.
6. Close with the top of the eclairs and drizzle a generous strip of dark chocolate truffle on top.
7. Garnish with half pistachios and streusel.