Indulge in the exquisite flavor of Pistachio Cream Eclairs – a heavenly combination of rich pistachio cream filling and buttery eclair shells! 🌟💚
Ingredients for Eclair Shells:
1/2 cup water
1/4 cup unsalted butter
1/2 cup all-purpose flour
2 large eggs
Pinch of salt
Ingredients for Pistachio Cream Filling:
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup shelled pistachios, finely ground
Ingredients for Pistachio Cream Topping:
1/2 cup heavy cream
1/4 cup pistachio paste or finely ground pistachios
2 tablespoons powdered sugar
Ingredients for Pistachio Crumbs:
1/4 cup shelled pistachios, finely ground
Directions:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
Add flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.
Remove from heat and let cool for 5 minutes. Beat in eggs, one at a time, until smooth.
Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-inch long strips onto the prepared baking sheet.
Bake for 15 minutes, then reduce heat to 350°F (180°C) and bake for an additional 20 minutes or until golden brown. Remove from oven and let cool completely.
To make the pistachio cream filling, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold in the ground pistachios.
For the pistachio cream topping, whip the heavy cream, pistachio paste or ground pistachios, and powdered sugar until stiff peaks form.
Once the eclairs have cooled, slice them in half horizontally. Pipe or spoon the pistachio cream filling into the bottom halves.
Place the top halves back on the eclairs.
Pipe or spread the pistachio cream topping over the filled eclairs.
Sprinkle the finely ground pistachios over the top as decoration.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: Approximately 200 kcal per eclair | Servings: Makes 8 eclairs
