Pistachio Éclair Recipe

Pistachio Éclair ingredients

Let's prepare the choux pastry

• 120 ml of water
• 50g butter
• 75g flour 00
• A pinch of salt
• Vanillin 1 sachet
• 2 eggs
• Filling 3 tablespoons of pistachio cream
• 250 g ricotta (if you want a sweeter filling, you can add a few teaspoons of sugar )

Éclair preparation with Pistachio Cream of Bronte

1. Heat the water and the butter in a saucepan, add the salt and vanilla, when it boils, add the flour as well.
2. Continue stirring with the stove on until the mixture comes off the edges.
3. Allow to cool, add the eggs, one at a time, put the mixture in a few bags and give the shape of Eclair.
4. Cook in 'ventilated' mode for about 15 minutes. Once they have cooled, divide in half and fill.
5. Cover with rose petal jam and pistachio grains.