Cooking description:
Preparing pistachio eclairs is no more difficult than the usual classic ones. If there is no ready-made pistachio paste available, this is not a problem, I will tell you how to make it. From the specified amount of ingredients, 10 eclairs are obtained.
Purpose: For an afternoon snack / For a festive table
Main Ingredient: Nuts / Flour / Pistachios
Dish: Baking / Eclairs / Sweet
Cuisine geography: French / European
Ingredients:
- Wheat flour - 100 grams
- Butter - 90 grams (50 grams - in the dough, 40 grams - in the cream)
- Water - 90 Milliliters
- Salt - 1 Pinch
- Eggs - 5 Pieces (3 eggs - in the dough, 2 egg yolks - in the cream)
- Milk - 250 Milliliters
- Sugar - 70 Grams
- Cornstarch - 20 Grams
- Powdered sugar - 100 Grams
- Lemon juice - 2 Tbsp. spoons
- Food Coloring Green - 1 Drop (add the dye on the tip of a toothpick, this will be enough, if there is no green dye, you can mix blue and yellow)
- Pistachios - 50 Grams (peeled, for a paste)
- Almonds - 15 Grams (peeled, for pasta)
- Powdered sugar - 1.5 Tbsp. spoons (for pasta)
- Sugar - 25 Grams (for pasta)
- Water - 1 Art. spoon (for pasta)
Servings: 10
How to make Pistachio Eclairs
Prepare your ingredients.
Before you start cooking eclairs, prepare pistachio paste if you don't have one ready. We need: pistachios, almonds, powdered sugar, sugar and water.
Grind the pistachios and almonds in a blender. If you want a paste of a "finer" structure, then grind it not in a blender, but in a coffee grinder.
Add powdered sugar to the chopped nuts.
Pour water into a saucepan, add sugar, heat to a boil and sugar dissolve. Do not stir, just shake.
Pour the syrup over the ground nuts and icing sugar.
Mix all ingredients until smooth.
Pour water into a saucepan, add 50 grams of butter to it, heat to a boil.
Pour all the flour into a saucepan at once and stir vigorously.
The dough should clump and lag behind the sides of the saucepan.
Let the dough cool slightly for 3-4 minutes and beat in one egg at a time.
Mix eggs vigorously into the dough.
Transfer the dough to a pastry bag and place on a baking sheet lined with baking paper.
Bake blanks for eclairs at a temperature of 200-220 degrees for 10 minutes, then another 25 minutes at a temperature of 180 degrees.
While the eclairs are baking, prepare the cream. To do this, combine egg yolks, sugar and starch. Pour milk into a saucepan and heat to 80 degrees.
Pour the hot milk over the egg yolks, mix, and again pour the whole mixture into the saucepan. Place the saucepan on the fire and heat with stirring until thickened.
Transfer the custard to a bowl and cover seam to seam with plastic wrap, refrigerate.
In baked eclairs to fill with cream, make side cuts or punctures from the bottom.
In the chilled custard, crush the pistachio paste, add 40 grams of butter at room temperature, whisk.
Whisk the cream until smooth and smooth.
Transfer the pistachio cream to a pastry bag and fill the eclairs with the cream.
To prepare the glaze, pour in 2 tbsp. tablespoons of lemon juice in icing sugar, stir. The frosting should be thick enough to work with. Adjust the amount of lemon juice as needed.
Add green food coloring to the tip of a toothpick and stir.
Using a culinary brush, apply the glaze to the eclairs, and while it is still fresh, sprinkle with nut crumbs.
It's time to enjoy delicious pistachio eclairs! Enjoy your tea!
Chef's advice:
Pistachio paste can be used ready-made, it will need 20-30 grams.