Pistachio eclairs recipe

Unbelievably delicious, these pistachio eclairs with white chocolate pistachio mousse filling is worth every effort! Pistachio mousse filling is light, creamy and sweet with a delicate hint of pistachios and pairs beautifully with light and crispy eclair shells!

Forget having to drive all the way to the bakery when you can make your own easy chocolate pistachio eclairs at home! This homemade éclair pastry recipe boasts a creamy pistachio pudding filling. Read on to learn how to make eclairs the easy way!

Bignè are always a crowd pleaser, whether you make them small or large. You may know them as profiteroles, or cream puffs, but basically they are Choux Pastry puffs filled with different flavoured …

To say that this orange and pistachio éclair recipe by the famous French pastry chef Christophe Adam is elaborate would be an understatement. The choux pastry is made with equal parts of milk, water, butter, and flour and two parts eggs and flavored with the best vanilla extract. Since pistachios are used in the cream, the paste, and for decoration, chef Adam recommends using Iranian pistachios for higher quality and more authentic flavor.

Cooking Italians - Indulge in the delicious flavors of these exquisite pistachio cream puffs. With a delicate pastry shell and a delicious pistachio cream filling, these

YEVHENII IVANETS on Instagram: "Do you find yourself dreaming of delightful pastries that can fit right into the palm of your hand? If so, look no further than «The Mini Eclair Collection» 🤩! This extraordinary recipe book is a treasure trove of bite-sized wonders that will elevate your baking game to a whole new level🙌. Whether you’re a seasoned pastry chef or just a passionate home baker, this book is an absolute must-have for your kitchen collection. What awaits you in the book: 1…

Fred Csibi-Levin | Doc Macaron on Instagram: "(Recipe) Raspberry, Pistachio Meringue Éclairs, filled with raspberry crémeux (recipe below) and pistachio praliné, topped with Italian meringue. > Perforated mats from @sashacakeschicago RASPBERRY CRÉMEUX: *85g raspberry purée *55g granulated sugar, divided in 2 *2 egg yolks *100g white chocolate. I used @stoverandcompany 33% couverture. *20g butter *Pinch of salt For a slightly thicker crémeux add 1 gelatin sheet (or 2.5g powder) and 40g…

I’m good friends with this one couple. He goes crazy for pistachios, she loves anything that involves lemon. To make both of them happy, sometimes..