Pistachio & chocolate éclair2h 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.
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.