Pistachio Eclairs

In a large pot, combine the water, butter and salt. Bring to a boil over medium-high heat. Add the flour and stir quickly with a wooden spoon until the dough comes together and a crust forms on the bottom of the pot. Continue stirring and cooking for a few more minutes to dry out the dough. Remove from the heat and stir in the eggs, one at a time, mixing vigorously and completely after each addition. Once all the eggs are stirred in and the dough is still warm, transfer it to a pastry bag fitted with a plain round tip. You can also use a large food storage bag, with an end cut off.

Pipe out the dough into 2 to 4 inch logs onto a baking sheet lined with parchment paper. Leave about 2 inches of space between each log to allow room for spreading and puffing while baking. You might need two sheets. Bake in a preheated 375°F oven for 10 minutes. After 10 minutes leave the door to the oven slightly ajar, with the handle of a wooden spoon, and bake for another 5 minutes. Rotate the pans, top to bottom, front to back and bake for another 10 to 15 minutes (with the door slightly ajar again) or until golden brown, puffed and firm. So they will bake for a total of 25 to 30 minutes, depending on your oven. Once golden brown, remove from the oven and allow to cool on the baking sheets. Cool down completely before filling and glazing.

Meanwhile, for the pastry cream, In a small saucepan bring the milk to a simmer. Combine the egg yolks, sugar and cornstarch in a large pot. Whisk until completely combined. Slowly whisk in the heated milk into the egg yolk mixture. Once all the milk has been added, place the pot over medium-high heat. Cook, stirring constantly until the mixture has bubbled and thickened. Remove from heat and stir in the butter and vanilla extract. Transfer to a small bowl.

In a food processor, purée the pistachios and water until a smooth paste forms. Add more water if needed, until the desired consistency is reached. Stir the pistachio paste into the pastry cream. Cool down the pastry cream by dunking the bowl into a larger bowl filled with water and ice. Stir the cream until it has cooled. Cover tightly with plastic wrap and allow to chill for at least 3 hours or overnight. Can be made a few days in advance. Leftovers will keep in the fridge for up to one week.

For the ganache, heat the heavy cream and milk on the stove or in the microwave until hot. Place the chocolate and corn syrup in a small bowl. Pour the hot cream and milk over the chocolate and allow to sit, untouched, for a few minutes. Stir until completely smooth and glossy. Use right away. Store any leftovers, covered with plastic wrap, at room temperature. Will keep for up to two days.

Cut the eclairs lengthwise, with a serrated knife. Transfer the pistachio pastry cream to a pastry bag, fitted with a plain round tip. Top the bottom half of each eclair with the pastry cream. Place the top half on each eclair. Transfer the baking sheet to the freezer for a few minutes to allow the pastry cream to firm up a bit.

Dip the eclairs, upside down, into the chocolate ganache. Place back on the baking sheet and top with the chopped pistachios. Store the eclairs in the fridge until ready to eat. Can be frozen and kept for several weeks. Will keep in the fridge for up to 2 days. Enjoy!