New Recipes 2021

Pistachio eclairs – a step by step recipe with photos on Cook.ru

Description of the preparation:

Cooking pistachio eclairs is no more difficult than ordinary classic ones. If you don’t have ready pistachio pasta at your disposal, this is not a problem, I will tell you how to cook it. From the specified number of ingredients, 10 eclairs are obtained.

Prepare the ingredients.

Pistachio eclairs - photo step 2

Before starting to cook eclairs, make pistachio paste if you don’t have one. We need: pistachios, almonds, icing sugar, sugar and water.

Pistachio eclairs - photo step 3

Grind pistachios and almonds in a blender. If you want a paste of a finer structure, grind it not in a blender, but in a coffee grinder.

Pistachio eclairs - photo step 4

Add powdered sugar to the chopped nuts.

Pistachio eclairs - photo step 5

Pour water into the stewpan, add sugar, heat to a boil and dissolve the sugar. Do not disturb, just shake.

Pistachio eclairs - photo step 6

Pour the syrup into the ground nuts and icing sugar.

Pistachio eclairs - photo step 7

Combine all ingredients until smooth.

Pistachio eclairs - photo step 8

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

Pistachio eclairs - photo step 9

Pour all the flour into the stewpan immediately and stir vigorously.

Pistachio eclairs - photo step 10

The dough should gather in a lump and lag behind the walls of the stewpan.

Pistachio eclairs - photo step 11

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

Pistachio eclairs - photo step 12

Stir the eggs into the dough intensively.

Pistachio Eclairs - photo step 13

Transfer the dough into a pastry bag and place on a baking sheet covered with baking paper.

Pistachio eclairs - photo step 14

Bake eclair blanks 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

While the eclairs are baking, start preparing the cream. To do this, mix egg yolks, sugar and starch. Pour milk into a stewpan and heat to 80 degrees.

Pistachio eclairs - photo step 16

Pour the hot milk into the egg yolks, mix, and transfer the whole mass to the saucepan again. Put the stewpan on the fire and heat until thickened with stirring.

Pistachio Eclairs - photo step 17

Transfer custard into a bowl and cover the joint with the film, but cool.

Pistachio eclairs - photo step 18

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

Pistachio Eclairs - photo step 19

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

Pistachio eclairs - photo step 20

Whip the cream until smooth and uniform.

Pistachio eclairs - photo step 21

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

Pistachio Eclairs - photo step 22

For the preparation of glaze pour 2 tbsp. tablespoons of lemon juice in icing sugar, stir. The glaze should be thick enough, but such that it can be worked with. If necessary, adjust the amount of lemon juice.

Pistachio Eclairs - photo step 23

Add the green food coloring on the tip of the toothpick, stir.

Pistachio Eclairs - photo step 24

With a culinary brush, apply icing on the eclairs, and until it has frozen, sprinkle with nut crumbs.

Pistachio eclairs - photo step 25

It's time to enjoy the delicious pistachio eclairs! Have a nice tea party!

Categories:   Diet recipes

Comments