Pistachio & chocolate éclair

2h Serves 12 persons
 

You will need

  • Choux pastry
  • Pistachio chocolat icing and pieces of pistachio
  • 360g Pistachio crunchy filling
  • Chocolate pastry cream

1 CHOUX PASTRY

Prepare the choux pastry and bake the eclairs.

2 GLAZE

Glaze top half of each shell with a green fondant. To decorate, sprinkle with chopped pistachios and let cool.

Cut off the top 1/3 so that you have a taller base to fill.

3 CRUNCHY FILLING

Reheat silghtly the pistachio filling in a microwave or bain-marie, then spread it on a sheet.

Once cooled, cut rectangles at the size of the shells and put them at the bottom.

4 CHOCOLATE PASTRY CREAM

Prepare a chocolate flavoured pastry cream. Transfert it in a pipping bag and fill the shells, then close the eclairs.

Assembly

In this recipe

Unipâtis - Croustillant Pistache

Crunchy Pistachio filling