Pistachio Eclairs

For the dough

100 g butter

1 glass of water

1 pinch of salt

1 teaspoon sugar

1 cup flour

3 eggs (at room temperature) (if the eggs are small, add 4 eggs)

For the cream

2 egg yolks

4 tablespoons of flour

3 tablespoons of starch

6 tablespoons of sugar

3.5 cups of milk

1 packet of vanilla (to be added when removed from the stove)

1 tablespoon butter (to be added after removing from the stove)

1 packet of raw cream (to be added according to the consistency after the cream cools)

1 packet of whipped cream (to be added after the cream cools)

half a glass of pistachio powder

For the topping

200 g melted white chocolate

Pistachio

How to Make Pistachio Eclairs?

For the custard of the eclairs, put the milk, egg yolks, granulated sugar, starch and flour into a pot of suitable size. Mix until there are no lumps in the ingredients. Put the mixture on the stove and cook until it thickens while stirring. Add vanilla to the thickened custard and mix. Finally, add the butter and mix. When the butter melts, take the pudding off the stove and transfer it to another bowl to cool faster. Cover it with cling film to prevent it from crusting and set it aside. For the dough of the dessert, put the water, sugar, salt and butter into a pot. Mix the ingredients until the butter melts. When the butter melts, add the flour and continue roasting. Roast for about 2-3 minutes until the flour smells. When the smell of flour comes out, remove the dough from the stove and transfer it to another bowl. Wait for it to cool completely. Add the eggs to the completely cooled dough. Add the eggs to the dough one by one. After adding each egg, beat the dough with a mixer until smooth. Put the dough into a piping bag. Pipe the dough intermittently on the baking sheet lined with baking paper. Bake in a preheated 180 degree oven until the tops turn pink. Do not remove the baked dough from the oven immediately. Leave it in the hot oven until it warms up a little. Meanwhile, whisk the cooled custard with a mixer. Add the raw cream on the custard and mix again. Add the powdered whipped cream and whisk again with a mixer. Finally, add your powdered pistachios to the custard and whisk the ingredients with a mixer until you get a homogeneous consistency. Cut the cooked dessert dough into two layers. Put the cream into a piping bag. Squeeze the cream on the bottom layer of the dough with a piping bag. For the top of the second layer, melt the white chocolate with a bain-marie. Dip the top layer of dough into the white chocolate. Then dip it in the pistachios and cover it with the cream. You can prepare and serve all the desserts in the same way.