Chocolate eclairs get a nutty twist when they’re filled and topped with pistachios. Make the nut cream a few days or hours in advance so it’s nice and chilled when you spoon it into the choux pastry, which itself takes time and energy to stir into a wieldy dough. Patience is a virtue here, but it will completely go out the door once you have everything set. Resist the urge to pop one whole ganache-dipped log into your mouth. “Eclair” does mean “lightning” in French.
INGREDIENTS
For the eclairs
• 1 cup water
• 6 tablespoons unsalted butter
• ½ teaspoon salt
• 1¼ cups all-purpose flour
• 4 large eggs, at room temperature
• ¼ cup chopped pistachios
For the pistachio cream
• 1½ cups whole milk
• 4 large egg yolks
• ¼ cup granulated sugar
• 3 tablespoons cornstarch
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 1 cup shelled pistachios
• 2 to 4 tablespoons water
For the chocolate ganache
• 4.5 ounces bittersweet or semi-sweet or dark chocolate
• ¼ cup heavy cream
• 2 tablespoons whole milk
• 2 teaspoons corn syrup (optional)
Visit The Candid Appetite for preparation instructions.
