[4K] : Pistachio Eclair Honeykki

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Today I made eclairs with pistachio cream.
Pistachio is my favorite eclair flavor!!!
The eclair process is difficult, but You can do it!!! Good luck~!

* Ingredients ( 10~12ea)
: 2, 100g, 2g, 10, 80ml+ 80ml( 160ml), 70g
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: 120g, 50g
5, 80g, 20g, 20g, 2g, 400ml, 1

(*)
100g,

Choux Pasrty: 2 eggs, 80ml milk+80ml water or 160ml water, 70g unsalted butter
2g salt, 10g sugar, 100g sifted cake flour

pistachio cream: 120g unsalted butter, 50g pistachio paste
5 egg yolks, 80g sugar, 20g cake flour, 20g corn starch, 1tsp vanilla extract, 400ml milk
(I used cake flour but you can use all-purpose flour. Just not bread flour.)

Topping (*optional)
melted chocolate, pistachio

I tweaked the recipe from the book [LA PATISSERIE] by Marianne Magnier-Moreno.

*Recipe
/ Pistachio cream
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1. In a bowl, Mix the egg yolks, sugar, salt, cake flour and corn starch in order.

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2. Bring milk and add vanilla extract to mild simmer. (Dont boil it.)

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3. Slowly add the milk to (1) egg yolks mixture and pour the into pot.
Cook on low heat, stirring until thickened or creamy.

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4. Remove from the heat and add butter, a little at a time, mix well.

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5. Cover and let completely cool.

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6. Before using the chilled cream (5), gently fold it to soften. Add pistachio paste and mix well.


/ Choux Pasrty
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1. In a pot, place milk+water(or 160ml water), salt, sugar and butter. Boil until butter is melted.

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2. Add sifted cake flour and mix with a spatula until a thin coat forms on the pot and the dough forms a ball.
When the dough is undercooked or overcooked, it won't rise.

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Place the dough in a bowl and cool until lukewarm. (To about body temperature)
If the dough is too hot, eggs will cook and not puff up.

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4. Add egg, one at a time, and mix well.

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5. Transfer the pastry into a piping bag and pipe thick lines of pastry.
Spray the entire pan and smooth the tips of eclairs with wet finger.

6. 150 45~50 .
6. Bake in preheated oven at 150C for 45~50min or until golden brown.

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Temperature and baking time may vary due to type of the oven.

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And be careful not to open the oven in the middle, or the choux will sink.


/ Eclair
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1. Completely chill the choux and fill with the pistachio cream to finish.

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2. Dip in melted chocolate and sprinkle crushed pistachios. You can use fondant instead of chocolate.

* Music - Pink Flower/Rayline Music

*
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