An éclair is always a crowd-pleaser at teatime, and this superb version is no different. Piped with a luscious Pistachio Diplomat Cream, topped with a decadent white chocolate glaze, and garnished with toasted pistachios and dried flower petals, this elegant sweet is not only scrumptious but party-ready.
Pistachio & White Chocolate Éclairs
Makes 20
Ingredients
- ½ cup whole milk
- ¼ cup unsalted butter
- 1 teaspoon granulated sugar
- ½ teaspoon fine sea salt
- ⅔ cup bread flour
- 2 large eggs
- 1 large egg yolk
- Pistachio Diplomat Cream (recipe follows)
- 8 ounces white chocolate, chopped
- 2 teaspoons coconut oil
- Garnish: roughly chopped toasted pistachios and dried edible flower petals
Instructions
- Preheat oven to 375°F. Line 2 rimmed baking sheets with parchment paper. Using a pencil, draw 10 (2½-inch) evenly spaced lines onto each parchment paper sheet; turn parchment paper over.
- In a medium saucepan, bring milk, butter, sugar, and salt to a boil together over medium-high heat. Reduce heat to low. Using a wooden spoon, stir in flour until a dough forms, approximately 2 minutes.
- Transfer dough to the bowl of a stand mixer fitted with the paddle attachment. Let cool for 1 minute.
- With mixer at medium speed, beat in eggs and egg yolk, one at a time, until thoroughly incorporated. After the final addition, beat for 2 minutes.
- Transfer dough to a piping bag fitted with a large round tip (Ateco #808). Holding tip approximately ¾-inch above parchment paper, apply even pressure to bag and slowly pipe out dough in an oblong shape along each drawn line. Toward the end of each line, begin lessening pressure on piping bag. Stop applying pressure, and lift bag, leaving a small curl at end of piped dough. Using a wet finger, smooth tips, if necessary. Repeat piping procedure with remaining drawn lines and baking sheet. Let stand at room temperature until ready to bake.
- Bake one baking sheet at a time for 15 minutes. Rotate baking sheet and bake until fully puffed and golden brown, 3 to 5 minutes more. Remove from oven and let éclairs cool completely on baking sheets on wire racks.
- Using a ¼-inch round piping tip (Ateco #802), poke 2 holes approximately ¾ inch from each end on bottom of each éclair. Insert a wooden skewer into holes and move it around to create a cavity for filling.
- Place Pistachio Diplomat Cream in a piping bag fitted with a ¼-inch round tip (Ateco #802). Place piping tip in one hole, and apply gentle pressure to begin filling éclair. Pipe pistachio cream into second hole until éclair feels heavy. Repeat with remaining cream and remaining éclairs.
- In a small heatproof bowl, microwave white chocolate and coconut oil in 30-second intervals until completely melted, stirring between each interval until smooth to create a glaze. Holding each éclair by its bottom half and parallel to surface of glaze, dip top of éclair into glaze. Slowly lift one end of éclair, letting excess glaze run off. Keeping éclair parallel to glaze, lift éclair out of glaze. Place on parchment paper, glaze side up. While glaze is still wet, garnish with chopped pistachios and dried flower petals, if desired. Let glaze dry until firm before serving, 10 to 15 minutes.
Pistachio Diplomat Cream
Makes approximately 2 cups
Ingredients
- ⅓ cup granulated sugar
- 3 tablespoons cornstarch
- ¼ teaspoon fine sea salt
- 1½ cups whole milk
- 2 large egg yolks
- 2 tablespoons unsalted butter, softened
- ¼ cup finely ground roasted and lightly salted pistachios
- 1 teaspoon vanilla extract
- ½ cup heavy whipping cream
Instructions
- In a medium saucepan, whisk together sugar, cornstarch, and salt. Whisk in milk and egg yolks until smooth.
- Bring to a boil over medium heat, whisking constantly. Cook, whisking constantly, until very thick and an instant-read thermometer registers 190°F, 2 to 3 minutes. Remove from heat. Stir in butter until butter melts. Using a fine-mesh sieve, strain mixture into a glass bowl. Fold in pistachios and vanilla extract. Cover bowl with plastic wrap, pressing wrap directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until thoroughly chilled, at least 1 hour, but preferably overnight. Just before using, whisk pastry cream until smooth.
- In a medium bowl, whisk heavy whipping cream until stiff peaks form. Using a rubber spatula, fold whipped cream into pastry cream in 2 additions until no streaks remain. Use immediately.
