Pistachio Eclairs - A Step By Step Recipe With A Photo

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Pistachio Eclairs - A Step By Step Recipe With A Photo
Pistachio Eclairs - A Step By Step Recipe With A Photo

Video: Pistachio Eclairs - A Step By Step Recipe With A Photo

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Video: PISTACHIO ÉCLAIR RECIPE - RECETTE ÉCLAIR À LA PISTACHE (DELICIOUS!!) 2023, January
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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

Pistachio eclairs - photo step 1
Pistachio eclairs - photo step 1

Prepare your ingredients.

Pistachio eclairs - photo step 2
Pistachio eclairs - photo step 2

Before you start cooking eclairs, prepare pistachio paste if you don't have one ready. We need: pistachios, almonds, powdered sugar, sugar and water.

Pistachio eclairs - photo step 3
Pistachio eclairs - photo step 3

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.

Pistachio eclairs - photo step 4
Pistachio eclairs - photo step 4

Add powdered sugar to the chopped nuts.

Pistachio eclairs - photo step 5
Pistachio eclairs - photo step 5

Pour water into a saucepan, add sugar, heat to a boil and sugar dissolve. Do not stir, just shake.

Pistachio eclairs - photo step 6
Pistachio eclairs - photo step 6

Pour the syrup over the ground nuts and icing sugar.

Pistachio eclairs - photo step 7
Pistachio eclairs - photo step 7

Mix all ingredients until smooth.

Pistachio eclairs - photo step 8
Pistachio eclairs - photo step 8

Pour water into a saucepan, add 50 grams of butter to it, heat to a boil.

Pistachio eclairs - photo step 9
Pistachio eclairs - photo step 9

Pour all the flour into a saucepan at once and stir vigorously.

Pistachio eclairs - photo step 10
Pistachio eclairs - photo step 10

The dough should clump and lag behind the sides of the saucepan.

Pistachio eclairs - photo step 11
Pistachio eclairs - photo step 11

Let the dough cool slightly for 3-4 minutes and beat in one egg at a time.

Pistachio eclairs - photo step 12
Pistachio eclairs - photo step 12

Mix eggs vigorously into the dough.

Pistachio eclairs - photo step 13
Pistachio eclairs - photo step 13

Transfer the dough to a pastry bag and place on a baking sheet lined with baking paper.

Pistachio eclairs - photo step 14
Pistachio eclairs - photo step 14

Bake blanks for eclairs at a temperature of 200-220 degrees for 10 minutes, then another 25 minutes at a temperature of 180 degrees.

Pistachio eclairs - photo step 15
Pistachio eclairs - photo step 15

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.

Pistachio eclairs - photo step 16
Pistachio eclairs - photo step 16

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.

Pistachio eclairs - photo step 17
Pistachio eclairs - photo step 17

Transfer the custard to a bowl and cover seam to seam with plastic wrap, refrigerate.

Pistachio eclairs - photo step 18
Pistachio eclairs - photo step 18

In baked eclairs to fill with cream, make side cuts or punctures from the bottom.

Pistachio eclairs - photo step 19
Pistachio eclairs - photo step 19

In the chilled custard, crush the pistachio paste, add 40 grams of butter at room temperature, whisk.

Pistachio eclairs - photo step 20
Pistachio eclairs - photo step 20

Whisk the cream until smooth and smooth.

Pistachio eclairs - photo step 21
Pistachio eclairs - photo step 21

Transfer the pistachio cream to a pastry bag and fill the eclairs with the cream.

Pistachio eclairs - photo step 22
Pistachio eclairs - photo step 22

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.

Pistachio eclairs - photo step 23
Pistachio eclairs - photo step 23

Add green food coloring to the tip of a toothpick and stir.

Pistachio eclairs - photo step 24
Pistachio eclairs - photo step 24

Using a culinary brush, apply the glaze to the eclairs, and while it is still fresh, sprinkle with nut crumbs.

Pistachio eclairs - photo step 25
Pistachio eclairs - photo step 25

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.

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