Strawberry and pistachio éclairs

Based on 5 ratings
haseandthecook

haseandthecook

“Vienna’s coffeehouse culture is popular with young and old, and a sweet treat should always accompany your afternoon coffee. As we love baking seasonally, and find the combination of strawberries and pistachios just heavenly, we have created these éclairs. Best enjoyed with a Wiener Melange! Want to publish your own recipe? Send it to community@kitchenstories.com”

Difficulty

Medium 👍
50
min.
Preparation
15
min.
Baking
60
min.
Resting

Ingredients

Servings:-12+
30 strawberries
120 g pistachios
20 g chopped pistachios
100 g butter
1 tbsp sugar
125 ml water
¼ tsp salt
120 g flour
eggs (divided)
300 ml heavy cream (divided)
70 g confectioner’s sugar
8 g vanilla sugar
8 g cream of tartar
Metric
Imperial

Utensils

  • oven
  • pot
  • whisk
  • pastry brush
  • baking sheet
  • decorating tip
  • parchment paper
  • piping bag
  • knife
  • small bowl
  • food processor
  • sieve
  • large bowl
  • hand mixer with beaters
  • rubber spatula
  • cutting board

Nutrition per serving

Cal
311
Protein
7g
Fat
24g
Carb
18g

Step 1/5

  • 100 butter
  • 1 tbsp sugar
  • 125 ml water
  • ¼ tsp salt
  • 120 flour
  • 4 eggs
  • oven
  • pot
  • whisk

Preheat the oven to 180°C/360°F (convection). Melt the butter in a pot together with the sugar, water, and salt. Remove from the heat, and whisk in the flour. Return to the stove and whisk until the mass separates from the base of the pot. Set aside to cool down for a few minutes, then whisk in most of the eggs one-by-one until the batter is smooth.

Step 2/5

  • 1 egg
  • 20 chopped pistachios
  • pastry brush
  • baking sheet
  • decorating tip
  • parchment paper
  • piping bag
  • knife
  • small bowl

Fill batter in a piping bag with a star-shaped decorating tip. Pipe strips approx. 10-cm/4-in. on a baking sheet lined with parchment paper. Whisk the remaining egg and brush on. Sprinkle the chopped pistachios over the éclairs. Bake at 180°C/360°F (convection) for approx. 15 – 20 min. until lightly golden. Remove from the oven and immediately halve the éclairs horizontally. Set aside and let cool.

Step 3/5

  • 120 pistachios
  • 50 ml heavy cream
  • 70 confectioner’s sugar
  • 8 vanilla sugar
  • food processor
  • sieve
  • pot

Remove the shells of the pistachios and boil in water for approx. 5 min. Rinse with cold water and remove the brown skins. In a food processor, puree the pistachios, part of the heavy cream, the confectioner’s sugar, and vanilla sugar.

Step 4/5

  • 250 ml heavy cream
  • 8 cream of tartar
  • large bowl
  • hand mixer with beaters
  • rubber spatula
  • piping bag

Beat the remaining heavy cream and cream of tartar in a large bowl using a hand mixer. Fold in the pistachio puree. Fill the pistachio cream in a piping bag with a star-shaped decorating tip, then pipe on top of the éclair bases.

Step 5/5

  • 30 strawberries
  • cutting board

Wash and slice the strawberries, then neatly arrange on top of the pistachio cream. Add the top halves of the éclairs. Refrigerate for approx. 1 hr. and enjoy!