PISTACHIO ECLAIR DESSERT RECIPE
"It's tasty and easy to fix," she notes. "I've often brought it to family gatherings and office parties, and it's always the first to go."
Provided by Anna Russell
Categories Other Desserts
Time 20m
Number Of Ingredients 6
Steps:
- 1. In a large bowl, whisk milk and pudding mixes for 2 minutes. Fold in whipped topping.
- 2. In a 13-in. x 9-in. dish, layer a third of the graham crackers and half of the pudding mixture. Repeat layers. Top with remaining graham crackers. Refrigerate for at least 1 hour.
- 3. Spoon frosting into a microwave-safe bowl. Cover and microwave on high for 15-20 seconds or until softened, stirring once. Spread over graham crackers. Cover and refrigerate for at least 20 minutes or until frosting is set. Yield: 15-20 servings.
PISTACHIO ECLAIR DESSERT
This is a new twist on the eclair dessert that I found in Quick Cooking magazine. It is credited to Lisa Givens.
Provided by Chris from Kansas
Categories Pie
Time 20m
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping.
- In a 13X9X2 inch dish, layer a third of the graham crackers and half of the pudding mixture. Repeat layers. Top with remaining graham crackers.
- Refrigerate for at least 1 hour.
- Spoon frosting into a microwave-safe bowl. Cover and microwave on high for 15-20 seconds or until softened; stirring once. Spread over graham crackers.
- Chill for at least 20 minutes or until frosting is set.
Nutrition Facts : Calories 339.1, Fat 13.8, SaturatedFat 6.5, Cholesterol 6.8, Sodium 340.1, Carbohydrate 51.8, Fiber 1, Sugar 35.4, Protein 4
PISTACHIO ECLAIRS
Flex your baking skills with these heavenly pistachio eclairs, made with choux pastry and pistachio custard - they're well worth the effort
Provided by Merlin Labron-Johnson
Categories Dessert
Time 1h40m
Number Of Ingredients 15
Steps:
- Start by making the custard filling. Heat the milk with the pistachio paste. Whisk the egg yolks in a separate bowl with the sugar, flour and cornflour until smooth. When the milk is steaming, just before boiling, gradually pour it over the yolk mixture and whisk thoroughly. Return the mixture to the heat and cook until thickened and starting to boil. It will go very lumpy, but keep whisking vigorously until smooth. Pour into a clean bowl. Cover and leave to cool completely. The pistachio custard can be made up to two days in advance and kept in an airtight container in the fridge.
- Meanwhile, make the choux. Heat the milk, 125ml water and the butter in a large saucepan and bring to the boil. Take off the heat and add the flour, sugar and a pinch of salt. Mix and return to the heat, stirring with a wooden spoon until the mixture is smooth and comes away from the sides of the pan. Tip into a tabletop mixer and mix with the paddle attachment until the mixture has cooled (if you don't have a mixer, spread out on a plate to cool). Once cooled, start gradually beating in the egg (either in the tabletop mixer or with an electric hand whisk) until fully incorporated. You want the mixture to be glossy and just fall off the spoon in 3-5 seconds. Put in a piping bag and set aside.
- Heat the oven to 220C/200C fan/gas 7. Line two baking trays with baking parchment. Snip about 1cm off the end of the piping bag and pipe the choux pastry down in a 10cm line, then back on itself, leaving space between the eclairs for the choux to expand. You may need to do this in batches. Bake for 3-4 mins, then reduce the heat to 180C/160C fan/gas 4. Bake for 12-15 mins more until golden all over and cooked through. Remove, pierce the side of each one to let out the steam, then cool them on a wire rack. Can be made a day ahead and kept in an airtight container.
- When ready to assemble, whip the cream until soft peaks form, then set aside. Using electric beaters, whisk the custard mixture until smooth. Fold in the whipped cream using a spatula and put the custard in a piping bag.
- To serve, cut the choux pastry in half horizontally and fill with blobs of the pistachio custard. Using a fine sieve, liberally dust the tops with icing sugar and sprinkle with stem ginger and chopped pistachios just before serving.
Nutrition Facts : Calories 200 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
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PISTACHIO CREAM-FILLED ECLAIRS AND CREAM PUFFS RECIPE
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Category DessertTotal Time 3 hrs 30 mins
- Preheat the oven to 400° and position racks in the upper and lower thirds of the oven. Line 2 baking sheets with parchment paper. In a medium saucepan, combine the milk, water, butter, sugar and salt and bring to a boil. Remove from the heat, add the flour all at once and stir until incorporated. Cook the choux pastry over moderately low heat, stirring vigorously, until the dough comes together in a cohesive mass, about 2 minutes.
- In a medium saucepan, heat the milk just until small bubbles appear around the edge. Add the vanilla bean, cover and let stand off the heat for 10 minutes. Discard the vanilla bean.
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