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Pistachio Chocolate Éclair Towers

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Pistachio Chocolate Éclair Towers are an elegant, multi-tiered dessert with crisp pâte à choux, rich pistachio cream, pistachio white chocolate glaze, and a glossy dark chocolate topping, perfect for special occasions.

Ingredients

½ cup (120 ml) water

½ cup (120 ml) whole milk

½ cup (115 g) unsalted butter

1 tablespoon sugar

½ teaspoon salt

1 cup (125 g) all-purpose flour

4 large eggs

1½ cups (360 ml) whole milk

4 egg yolks

⅓ cup (70 g) granulated sugar

2 tablespoons cornstarch

2 tablespoons all-purpose flour

½ cup (120 g) pistachio paste (unsweetened)

1 teaspoon vanilla extract

2 tablespoons unsalted butter

200 g white chocolate, chopped

1 tablespoon refined coconut oil (or neutral oil)

3 tablespoons pistachio paste

¼ teaspoon green gel food coloring (adjust to desired intensity)

100 g dark chocolate, chopped

1 tablespoon unsalted butter

Shelled pistachios, halved or chopped (for garnish)

Instructions

  1. Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper. In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil. Remove from heat, stir in flour all at once, and mix until dough forms. Let cool slightly, then beat in eggs one at a time until smooth and glossy. Pipe small rounds or long logs onto baking sheets and bake for 25-30 minutes until golden brown. Let cool.
  2. Whisk together egg yolks, sugar, cornstarch, and flour in a bowl. Warm the milk in a saucepan, then gradually pour it into the egg mixture, whisking constantly. Return to the saucepan, cook over medium heat, whisking until thick and bubbly. Remove from heat, stir in pistachio paste, vanilla, and butter. Chill for 2 hours.
  3. Poke holes in the bottom of each cooled éclair. Pipe the chilled pistachio cream into each éclair until full and firm.
  4. Melt white chocolate and coconut oil over a double boiler or in the microwave. Stir in pistachio paste and food coloring to achieve a vibrant green color. Dip the tops of the éclairs in the glaze and let set on a wire rack.
  5. Melt dark chocolate and butter together. Dip half of each full-sized éclair into the dark chocolate glaze and set aside.
  6. Assemble the towers by stacking full-sized éclairs as the base. Use pistachio cream to glue mini éclairs vertically. Add more layers and top with a full-size éclair. Garnish with chopped pistachios.

Notes

You can substitute pistachio cream with other flavors like hazelnut or vanilla pastry cream if preferred.

For a gluten-free option, use a gluten-free flour blend in the pâte à choux, though the texture may vary.

Mini versions of these éclairs can be made by adjusting the piping and baking time accordingly.

To intensify the pistachio glaze color, add more green gel food coloring gradually.

Nutrition

Find it online: https://chocolatecoveredamy.com/pistachio-chocolate-eclair-towers/