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Pistachio Cream Eclairs with Chocolate Ganache

Servings 10 medium eclairs
Author Natalie

Ingredients

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

Decoration:

  • Pistachio halves
  • A little streusel

Instructions

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.

Recipe Notes