How do I bake a pistachio rosewater eclair?

Delight your taste buds with the exotic flavors of Pistachio and Rosewater in our Pistachio Rosewater Eclair recipe. These elegant pastries will transport you to the Middle East!

You'll need

Items needed to answer the question, How do I bake a Pistachio Rosewater Eclair. Items include: Pistachios Water Milk Unsalted Butter Sugar Salt All-Purpose Flour Eggs Heavy Cream Powdered Sugar Rosewater

Pistachios 2 cups (1 cup for the paste, 1/4 cup for dusting)
Water 1/2 cup
Milk 1/2 cup
Unsalted Butter 1/2 cup
Sugar 1 tablespoon
Salt Pinch
All-Purpose Flour 1 cup
Eggs 4
Heavy Cream 1 1/2 cups
Powdered Sugar 1/4 cup
Rosewater 2 teaspoons

Take note
Note: Make sure you have all the ingredients listed below before starting. Also, be careful not to overfill the eclairs with the filling, as it can cause them to burst. And remember, patience is key when it comes to baking!

1

Prepare the Pistachio Paste

In a food processor, blend 1 cup of shelled pistachios until they form a smooth paste. You can add a tablespoon of oil to help achieve the desired consistency.

2

Make the Choux Pastry

In a saucepan, combine 1/2 cup of water, 1/2 cup of milk, 1/2 cup of unsalted butter (cut into cubes), 1 tablespoon of sugar, and a pinch of salt. Bring the mixture to a boil over medium heat. Once it reaches a rolling boil, remove it from heat and add 1 cup of all-purpose flour. Stir vigorously until the mixture forms a ball.

3

Add the Eggs

Transfer the dough to a mixing bowl and let it cool for about 5 minutes. Add 4 eggs, one at a time, beating well after each addition. The dough should be smooth and glossy.

4

Pipe and Bake the Eclairs

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Transfer the choux pastry dough to a piping bag fitted with a large round tip. Pipe the dough into inch-wide logs on the prepared baking sheet, leaving space between each one. Bake for 10 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 20 minutes until golden brown and crisp.

5

Prepare the Rosewater Cream Filling

In a mixing bowl, combine 1 1/2 cups of heavy cream, 1/4 cup of powdered sugar, and 2 teaspoons of rosewater. Whip the mixture until stiff peaks form.

6

Fill the Eclairs

Once the eclairs have cooled, use a sharp knife to make a small slit on the top of each one. Fill a piping bag fitted with a small round tip with the rosewater cream filling. Gently pipe the filling into each eclair through the slit until they are evenly filled.

7

Decorate with Pistachio Dust

To make the pistachio dust, grind 1/4 cup of shelled pistachios in a food processor until finely ground. Dust each eclair with the pistachio dust for a beautiful finishing touch.