Rose & Pistachio Chocolate Eclairs Carey Erasmus May 22, 2020 Prep Time: 30 minutes Cooking Time: 15 minutes Serves: +- 12 In the spirit of Eid Mubarak, I made these lovely Middle Eastern inspired Chocolate Eclairs filled with rose scented cream and sprinkled with slivered pistachio nuts and dried rose bud petals. I used The Kate Tin’s Choux Pastry recipe. As mentioned in previous posts, Kate is my absolute ”go to” foodie, when it comes to acquiring foolproof baking/sweet recipes. Chocolate Eclairs with Rose Water Cream & Pistachios Ingredients Choux Pastry: 110 g cake flour/all purpose flour a good pinch of salt 80 g butter, cut into smaller blocks 1 c (250 ml) water 3 large eggs, lightly beaten Chocolate Glace Icing: 35 g butter 1 Tbsp (15 ml) cocoa powder 20 ml buttermilk or cream 1/2 tsp (2.5 ml) vanilla essence 185 ml (98 g) icing sugar Filling: 200 ml whipping cream 2 Tbsp (30 ml) icing sugar 1/4 c (60 ml) full fat cream cheese 1 Tbsp (15 ml) rosewater To decorate: Chopped or slivered pistachio nuts Rosebud petals (optional) – I have loads from my last visit to the souk months ago (pre covid19) Method For the choux pastry: Sift the flour and salt together. Heat the butter and water until melted then bring to a rolling boil. Remove from heat and add flour immediately. Mix until a smooth dough forms. Place back onto the heat for about a minute or until dough pulls away from the sides of pot. Allow to cool completely. Slowly beat eggs into cooled dough until smooth and shiny and of a piping consistency. Place into a piping bag with a large fluted nozzle. Pipe 10 cm tubes of dough onto a lined baking tray and allow to stand for 1 hour to relax the gluten. Bake in a 200 Degrees Celsius preheated oven for 15 – 20 minutes, depending on the size of your eclairs. Turn oven off, prick a few holes in each eclair to allow steam to escape and allow them to dry out in oven for 15 minutes. Remove from the oven cool completely. Use a smaller piping nozzle to puncture 2 – 3 holes on the bottom or side of each eclair. I made a bunch of inconsistently sized mini eclairs ( 5-8 cm), so I got more than 12 pieces out. What a rebel. TIP from me, you can use choux pastry to make Churros. Just saying. For the chocolate glace: Melt the butter in a medium saucepan. Add remaining ingredients and whisk until smooth and glossy. For the rose water cream: Whip the cream and icing sugar until thick. Add the rose water and cream cheese and whisk you get stiff peaks. Place cream into a piping bag with the previously used smaller nozzle. To assemble: Pipe cream into holes of eclairs until they are filled generously. Dip the tops of each eclair into the chocolate glace and sprinkle with pistachios and petals. Chill eclairs in the fridge until chocolate glace hardens (if you can wait that long). These can be made up to 2 days in advance (keep refrigerated). Now that we have the basics on how to make choux pastry and bake eclairs, the options are endless for fillings and toppings. Enjoy! Cx Leave a Reply Cancel ReplyYour email address will not be published.CommentName* Email* Website Save my name, email, and website in this browser for the next time I comment.