Pistachio Eclairs: A Delightful French Pastry

Pistachio eclairs are a delectable French pastry filled with a creamy pistachio cream and topped with a rich chocolate ganache. They are a popular choice for dessert or a sweet snack.

Ingredients:

For the eclairs: * 1 cup all-purpose flour * 1/2 cup water * 1/2 cup milk * 1/4 cup unsalted butter, cubed * 2 large eggs For the pistachio cream: * 1 cup milk * 1/2 cup sugar * 1/4 cup cornstarch * 1/4 teaspoon salt * 1/2 cup unsalted butter, softened * 1 cup pistachio butter * 1 teaspoon vanilla extract For the chocolate ganache: * 8 ounces semisweet chocolate, chopped * 1/2 cup heavy cream

Instructions:

To make the eclairs: 1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. 2. In a medium saucepan, bring the water, milk, and butter to a boil. Remove from heat and stir in the flour all at once. 3. Return the saucepan to medium heat and cook, stirring constantly, for 1 minute, or until the dough is smooth and pulls away from the sides of the pan. 4. Transfer the dough to a large bowl and let it cool for 5 minutes. 5. Beat the eggs one at a time into the dough, mixing well after each addition. The dough should be smooth and shiny. 6. Transfer the dough to a piping bag fitted with a round tip. Pipe 12 eclairs onto the prepared baking sheet, about 3 inches long. 7. Bake for 15-20 minutes, or until the eclairs are golden brown and feel light when touched. 8. Transfer the eclairs to a wire rack to cool completely. To make the pistachio cream: 1. In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt. Bring to a simmer over medium heat, stirring constantly. 2. Reduce heat to low and simmer for 5 minutes, or until the mixture has thickened. 3. Remove from heat and stir in the butter, pistachio butter, and vanilla extract. 4. Transfer the cream to a bowl and cover with plastic wrap. Refrigerate for at least 4 hours, or overnight. To make the chocolate ganache: 1. Place the chocolate in a heatproof bowl. 2. Heat the heavy cream in a small saucepan until it is just simmering. 3. Pour the hot cream over the chocolate and let stand for 5 minutes. 4. Stir until the chocolate is melted and the ganache is smooth. To assemble the eclairs: 1. Use a sharp knife to cut each eclair in half lengthwise. 2. Spoon the pistachio cream into the eclairs. 3. Dip the tops of the eclairs into the chocolate ganache. 4. Refrigerate for at least 1 hour before serving.

Tips:

* For a richer flavor, use dark chocolate for the ganache. * If you don't have pistachio butter, you can make your own by blending pistachios in a food processor until smooth. * The eclairs can be stored in the refrigerator for up to 3 days.