Ingredients
Pistachio & Orange Eclairs
- 2⁄3 cup water 150 mL
- 2⁄3 cup whole milk 150 mL
- 13⁄4 tsp pure vanilla extract 8 mL
- 11⁄2 tsp granulated sugar 7 mL
- 3⁄4 cup unsalted butter, cut into small pieces (160 g) 175 mL
- 3⁄4 tsp salt 3 mL
- 1 cup + 3 tbsp all-purpose flour (160 g) 295 mL
- 5 large eggs, beaten (approx.)
- Zest of 1 orange
Orange Cream
- Zest of 1 orange
- 250ml of skim milk
- 3 egg yolks
- 50g sugar
- 1tbsp flour
- 1tbsp cornstarch
- 185g butter
- 1 tsp vanilla bean paste
- sea salt
Pistachio Glaze
- 350g white chocolate
- 200ml thickened/whipping cream
- ½ cup crushed pistachios, crushed + extra to sprinkle
- 2 drops green food gel
Steps
Pistachio & Orange Eclairs
- Preheat oven to 350°F (175°C)
- In a medium saucepan, combine water, milk, vanilla, sugar, butter and salt.
- Bring to a boil over medium heat.
- Remove from heat. Add flour.
- Using a wooden spoon, stir until flour is completely incorporated and dough pulls away from sides of pan, leaving sides of pan fairly clean.
- Return pan to medium-low heat. Cook dough, stirring continuously with a wooden spoon or heatproof spatula, for 5 minutes, until dough is smooth and forms a ball. (Heating the dough like this helps to “dry it out” so you end up with a uniform mixture that is not too moist.)
- Transfer mixture to a bowl, cover with plastic wrap and cut some small holes in it. Set aside to cool to room temperature.
- Once cooled, add the eggs one at a time, mixing into the pastry each time. Once you have all 5 eggs in there the batter should appear stringy when you squish it between two fingers.
- Transfer the mixture to a piping bag fitted with a Wilton 6B piping tip.
- Pipe long lines of the dough into a baking sheet lined with baking paper ot silicone baking mats, pacing about 2 inches (5 cm) apart. They will expand as they bake.
- Bake one sheet at a time for 35 minutes. At the end of baking, turn oven off, open oven door about 1⁄2 inch and let cool for 15 minutes (they will continue to brown slightly) to let steam escape and prevent éclairs from cracking. Transfer to racks to cool completely.
- Dip the top of the eclairs in the pistachio glaze and allow excess to drip off. Sprinkle with crushed pistachios to finish.
- Eclairs can be stored in the fridge for up to 1-2 days in an air tight container.
Orange Cream
- In a large mixing bowl, mix the yolks, vanilla bean paste and the sugar and whisk until well combined and the mixture lightens in color.
- Add the corn flour and plain flour and stir until mixture is smooth Add 1/3 of the hot milk and stir well. Then slowly add the rest of the milk while stirring.
- Microwave for 1 minute at a time, stirring each time until mixture thickens and becomes smooth. You should be able to run your finger along the back of a spoon and it will be thick enough to not come back together.
- Add the cold butter cubes and orange zest and whisk until the butter is well incorporated.
- Transfer to a bowl, cover with plastic wrap and refrigerate for at least 3-4 hours or overnight to allow it to completely set.
- Pierce the bottom of the eclairs with a sharp knife three times. Insert a piping bag filled with the orange cream and fill the eclairs.
Pistachio Glaze
- Pistachio glaze
- Add the chocolate and cream into a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth. Add green food gel and pistachios and mix.