For dessert lovers, eclairs with pistachio cream are a real treat. This recipe combines light pastry with a fragrant pistachio cream, offering a unique taste with every bite. Making eclairs requires some skill, but the result is worth the effort. Master the basic techniques, and you can enjoy this elegant dessert right at home.
Eclairs demand attention but no panic. Once you understand the process, it becomes quite straightforward: the right dough consistency, stable oven temperature, and careful work with the cream. Take your time, and the result will be just right.
The pistachio cream is not just for decoration. It provides flavor, density, and character, making the eclairs more than just sweet—they’re sophisticated and grown-up in taste. This is a dessert you want to savor slowly, not eat mindlessly.
What to Consider When Choosing Ingredients
The pistachio paste should be pure, with just pistachios and maybe a bit of sugar or oil. Flavorings and colorings become obvious in the cream, leaving an artificial aftertaste.
Choose heavy cream with at least 30% fat content. Anything lighter will make the cream runny and unstable, even if everything else is done correctly.
Eggs for the choux pastry should be medium-sized and at room temperature. Cold eggs integrate poorly into the dough, making it hard to control the consistency.
Use high-quality butter with no off flavors. In choux pastry, the butter doesn’t hide—if it’s mediocre, the eclairs will let you know.
The flour should be regular wheat flour without enhancers. Sift it before using—not for looks, but to make the dough smoother and easier to work with.
Eclairs with Pistachio Cream
Ingredients
- 150 g Flour Use sifted flour for better texture.
- 200 ml Water Add water to the dough mixture.
- 100 g Butter Use butter for a richer flavor.
- 4 pcs Eggs Should be at room temperature.
- 150 g Pistachios Chopped pistachios add flavor to the cream.
- 100 g Sugar For the cream and topping.
- 300 ml Milk Use fresh milk for the cream.
- 1 tsp Vanilla Extract For flavoring the cream.
- 100 g Sour Cream Add to the cream to make it smoother.
Method
- Bring water and butter to a boil in a saucepan, then add flour, stirring until smooth.
- Remove from heat and add eggs one by one, mixing well after each.
- Using a pastry bag, pipe the dough onto a baking sheet to form eclairs.
- Bake in a preheated oven at 180°C for 25-30 minutes until golden.
- For the cream, mix milk, sugar, and vanilla in a saucepan and bring to a boil.
- In a separate bowl, whip pistachios with sour cream until smooth.
- Combine the hot milk with the pistachio mixture, cooling the cream to room temperature.
- Fill the cooled eclairs with pistachio cream using a pastry bag.
- Before serving, sprinkle the eclairs with the remaining chopped pistachios.
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