Orange Pistachio Eclair (Print Version)
# Ingredients:
→ Choux Dough
01 -
4 large eggs
02 -
1 cup all-purpose flour
03 -
1/2 cup unsalted butter
04 -
1/2 cup water
05 -
1/4 teaspoon salt
→ Pistachio Filling
06 -
1 tablespoon cornstarch
07 -
2 tablespoons unsalted butter
08 -
1 teaspoon vanilla extract
09 -
1 cup whole milk
10 -
2 egg yolks
11 -
1/4 cup sugar
12 -
1/2 cup shelled unsalted pistachios
→ Orange Glaze
13 -
Zest from one orange
14 -
1 tablespoon freshly squeezed orange juice
15 -
1/2 cup powdered sugar
# Instructions:
01 -
Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 -
Grab a medium pot and heat up the water, butter, and salt over medium heat until the butter melts. Toss in the flour all at once, stir super quickly until the dough forms a ball and pulls away from the pot. Let it cool for a few minutes.
03 -
Drop in one egg at a time. Mix well after each one before adding the next. Keep going until the dough looks smooth and shiny.
04 -
Scoop the dough into a piping bag with a large round tip. Pipe 12 lines of dough about 4 inches (10 cm) long onto the prepared baking sheet.
05 -
Bake in the preheated oven for 20-25 minutes. They should puff up and turn golden. Move them to a wire rack to cool completely.
06 -
Use a food processor to grind the pistachios into a fine flour-like consistency.
07 -
Heat the milk on medium in a saucepan. In a bowl, whisk together sugar, cornstarch, and egg yolks. Slowly pour the warm milk into the egg mix while whisking nonstop. Return the mixture to the pan and cook, stirring all the time, until it's nice and thick.
08 -
Take the thickened mixture off the heat and stir in the ground pistachios, vanilla extract, and butter. Cool it down to room temperature, then cover and refrigerate it for about 30 minutes.
09 -
In a small bowl, mix powdered sugar with orange juice and orange zest until smooth.
10 -
Carefully cut each cooled éclair in half lengthwise.
11 -
Use a piping bag to fill the bottom halves with pistachio cream. Dip or spoon the orange glaze over the top halves, then put them together like a sandwich.