Pistachio Éclairs Chocolate Glaze (Printable Format)

Éclairs filled with pistachio cream and finished with smooth chocolate glaze and crunchy pistachios.

# Needed Ingredients:

→ Choux Pastry

01 - 1/2 cup water
02 - 1/4 cup (1/2 stick) unsalted butter
03 - Pinch of salt
04 - 2/3 cup all-purpose flour
05 - 2 large eggs

→ Pistachio Filling

06 - 1 1/2 cups whole milk
07 - 1 teaspoon vanilla extract
08 - 3 large egg yolks
09 - 1/3 cup granulated sugar
10 - 2 tablespoons cornstarch
11 - 1/2 cup pistachio paste or pistachio butter
12 - 1–2 drops green gel food coloring (optional)
13 - 1/2 cup heavy cream

→ Chocolate Glaze

14 - 3 ounces dark chocolate, chopped
15 - 1/4 cup heavy cream

→ Garnish

16 - Chopped pistachios (optional)

# Preparation Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Combine water, unsalted butter, and salt in a medium saucepan. Bring to a boil over medium heat. Once butter is melted, remove from heat and add flour all at once. Mix vigorously until mixture pulls from the pan.
03 - Return saucepan to medium heat and stir constantly for 1–2 minutes until dough forms a cohesive ball.
04 - Transfer dough to a bowl and allow to cool for 5 minutes. Beat in eggs one at a time, mixing until fully combined, smooth, and glossy.
05 - Fill a piping bag with choux pastry. Pipe 4-inch lines onto baking sheet, spacing 1 inch apart. Dampen fingertips with water and smooth any peaks.
06 - Bake shells at 400°F for 15 minutes. Reduce oven temperature to 350°F without opening the door and continue to bake for an additional 15–20 minutes until golden brown.
07 - Pierce each baked shell with a skewer or toothpick to release steam. Transfer shells to a wire rack to cool completely.
08 - Heat whole milk and vanilla extract in a saucepan over medium heat until warm. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth.
09 - Slowly whisk warm milk into egg mixture, then return mixture to saucepan. Cook over medium heat, stirring constantly, until thickened and bubbling.
10 - Remove thickened custard from heat. Stir in pistachio paste and green food coloring if desired. Cool to room temperature, then cover and refrigerate until cold.
11 - Whip heavy cream to soft peaks and gently fold into the chilled pistachio cream until fully blended. Chill to set.
12 - Combine chopped dark chocolate and heavy cream in a heatproof bowl. Melt together in the microwave in short bursts or over a double boiler, stirring until smooth.
13 - Slice each cooled éclair shell horizontally. Pipe or spoon pistachio cream onto shell bottoms and replace tops.
14 - Spoon or dip top of each éclair in chocolate glaze. If desired, sprinkle with chopped pistachios while glaze is wet.
15 - Refrigerate filled éclairs for at least 30 minutes until set. Serve chilled or at room temperature.

# Supplementary Details:

01 - Allow pastry shells to cool completely before filling to prevent melting the pistachio cream.

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