PISTACHIO ECLAIRS RECIPE | BBC GOOD FOOD
Flex your baking skills with these heavenly pistachio eclairs, made with choux pastry and pistachio custard – they're well worth the effort
Provided by Merlin Labron-Johnson
Categories Dessert
Total Time 1 hours 40 minutes
Prep Time 1 hours
Cook Time 40 minutes
Yield 14
Number Of Ingredients 15
Steps:
- Start by making the custard filling. Heat the milk with the pistachio paste. Whisk the egg yolks in a separate bowl with the sugar, flour and cornflour until smooth. When the milk is steaming, just before boiling, gradually pour it over the yolk mixture and whisk thoroughly. Return the mixture to the heat and cook until thickened and starting to boil. It will go very lumpy, but keep whisking vigorously until smooth. Pour into a clean bowl. Cover and leave to cool completely. The pistachio custard can be made up to two days in advance and kept in an airtight container in the fridge.
- Meanwhile, make the choux. Heat the milk, 125ml water and the butter in a large saucepan and bring to the boil. Take off the heat and add the flour, sugar and a pinch of salt. Mix and return to the heat, stirring with a wooden spoon until the mixture is smooth and comes away from the sides of the pan. Tip into a tabletop mixer and mix with the paddle attachment until the mixture has cooled (if you don’t have a mixer, spread out on a plate to cool). Once cooled, start gradually beating in the egg (either in the tabletop mixer or with an electric hand whisk) until fully incorporated. You want the mixture to be glossy and just fall off the spoon in 3-5 seconds. Put in a piping bag and set aside.
- Heat the oven to 220C/200C fan/gas 7. Line two baking trays with baking parchment. Snip about 1cm off the end of the piping bag and pipe the choux pastry down in a 10cm line, then back on itself, leaving space between the eclairs for the choux to expand. You may need to do this in batches. Bake for 3-4 mins, then reduce the heat to 180C/160C fan/gas 4. Bake for 12-15 mins more until golden all over and cooked through. Remove, pierce the side of each one to let out the steam, then cool them on a wire rack. Can be made a day ahead and kept in an airtight container.
- When ready to assemble, whip the cream until soft peaks form, then set aside. Using electric beaters, whisk the custard mixture until smooth. Fold in the whipped cream using a spatula and put the custard in a piping bag.
- To serve, cut the choux pastry in half horizontally and fill with blobs of the pistachio custard. Using a fine sieve, liberally dust the tops with icing sugar and sprinkle with stem ginger and chopped pistachios just before serving.
Nutrition Facts : Calories 200 calories, FatContent 11 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 19 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 1 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.1 milligram of sodium
PISTACHIO BROWN BUTTER COOKIES RECIPE: HOW TO MAKE IT
These pistachio brown butter cookies are a simple showstopper! They literally melt in your mouth. You can find the shelled, salted pistachios at the store. —Stephanie Sutphin, Radford, Virginia
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 15 minutes
Prep Time 60 minutes
Cook Time 15 minutes
Yield 6 dozen.
Number Of Ingredients 9
Steps:
- In a small heavy saucepan, melt butter over medium heat. Add bay leaves; heat until golden brown, 5-7 minutes, stirring constantly. Remove from heat. Transfer to a large bowl; discard bay leaves. Cool completely until butter is solid., Add 1 cup confectioners' sugar to butter; cream until light and fluffy, 5-7 minutes. Beat in egg yolks and 1 teaspoon vanilla. Gradually beat flour into creamed mixture; stir in 1/2 cup pistachios. Cover and refrigerate until firm enough to roll, about 1 hour., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut into 1-1/2-in. diamonds. Place 2 in. apart on parchment-lined baking sheets. Bake until edges just begin to brown, 12-15 minutes. Remove from pans to wire racks to cool completely., For glaze, mix water, remaining 2 cups confectioners' sugar and 1 teaspoon vanilla; stir until smooth. Dip cookies in glaze, allowing excess to drip off. Place on waxed paper; sprinkle with sea salt and remaining pistachios. Let stand until set. Store in an airtight container.
Nutrition Facts : Calories 61 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 53mg sodium, CarbohydrateContent 7g carbohydrate (5g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
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