Name: Pistachio éclairs
Total time: 1 h 30 min
Cuisine: French
Ingredients: choux pastry (according to our recipe); 350 g sour cherry purée; 80 g sugar; 2 gelatine leaves; 1/2 lemon juice; 250 g cream; 40 g sugar; 1 packet vanilla sugar; 300 g crème pâtissière; 100 g pistachio paste; 3 gelatine leaves; 300 g whipped cream

Method

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Choux shells

Make the choux pastry according to our recipe.
Pipe the choux pastry onto a greased baking tray using a size 12 star nozzle, as for classic éclairs.
Bake in the oven at 190°C for 25 minutes.
Leave to cool.

Sour cherry purée

Soak the gelatine leaves in a glass of cold water.
Bring the sour cherry purée to the boil with the sugar and lemon juice.
Remove from the heat and add the gelatine. Stir briefly to dissolve it.
Leave to cool and pour into a suitable moulding mat or a freezer-safe container.
Freeze.

Pistachio cream

Soak the gelatine in a glass of cold water.
Make the whipped cream with the cream, sugar and vanilla sugar. Whip it.
Take the cold crème pâtissière and add the pistachio paste.
Melt the gelatine over a very low heat and add it to the crème pâtissière.
Finally, fold the whipped cream into the crème pâtissière.
Finishing

Finishing

Instead of cutting the éclairs horizontally as usual, make a decorative V-shaped cut. This creates an opening at the top while keeping most of the choux shell intact. It gives an elegant appearance and leaves space to display the filling beautifully. Cut a V by slicing diagonally from the top left of the éclair towards the centre, then diagonally from the top right towards the same central point.
Cut the frozen sour cherry compote to the right width and length and place it in the base of the éclair.
Pipe the pistachio cream on top in a heart shape with a size 10 star nozzle.
Sprinkle the top with chopped pistachios and finish with decorative chocolate if desired.

Background

Source and inspiration – CVO Gent – Cooked and Shortcrust Doughs course

Pistachio éclairs

Ingredients

Choux pastry

Sour cherry compote

Whipped cream

Pistachio cream

Get cooking

Choux shells

Sour cherry purée

Pistachio cream

Finishing

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