de Feli Chic'Cuisine
Popular éclairs are no longer available in only coffee, chocolate, or vanilla flavors. Today, we can enjoy it in all its flavors thanks to the creativity of amateur and professional pastry chefs.
Ricotta-Pistachios Eclairs are a delightful combination of crisp choux pastry, ricotta cheese and pistachios, flavored with candied orange peel and orange liqueur. The result is a truly delicious treat.
Ingredients
Serves 8
For the Batter
100 ml water
100 ml milk
6 tbsp unsalted butter
1 tbsp sugar
1 pinch salt
150g all-purpose flour
6 eggs, at room temperature
For the Riccota-Pistachio Cream
300g ricotta cheese
80g powdered sugar
30g candied orange peel
1 tsp orange liqueur (Grand Marnier or Cointreau), optional
60g pistachios, toasted and chopped
To decorate
honey
candied orange peel
chopped pistachios
Method
Prepare the Batter
1. Preheat the oven to 180°C (350°F). Line a large baking tray with parchment paper. Set aside.
2. In a medium saucepan bring water, milk, butter, sugar and salt to a rapid boil over high heat. Lower the heat to medium-low, add the flour all at once, and quickly start stirring with a wooden spoon, until a light crust forms on the bottom of the pan. Keep stirring for a couple more minutes to dry the dough. Take off heat, and let to cool for 2-3 minutes.
3. Add eggs one by one while beating the dough until it is shiny and thick, and all the eggs have been incorporated.
4. Spoon the dough into a pastry bag fitted with a plain 2 cm (3/4-inch) tip and pipe out 8 cm (3-inch) long strips. Leave about 3-4 cm (1-inch) of space between them.
5. Bake for 30-35 minutes until the eclairs are golden, firm and puffed - adjust cooking time accordingly. Transfer the eclairs to a rack and let cool.
Prepare The Ricotta-Pistachio Cream
6. Place the ricotta in a small strainer to drain, to eliminate excess moisture. Transfer the drained ricotta to a medium bowl, add the powdered sugar, candied orange peel, pistachios and orange liqueur (optional), and whisk until smooth. Cover and keep refrigerated for 30 minutes.
Assembly
7. Cut the eclairs lengthwise into two, fill the bottom layer with the pistachio cream and place on top the second layer. Brush with honey; sprinkle with chopped pistachios and orange confit slices.
Enjoy!
Note: As an alternative to piping bags, use a large zip-top bag (Ziplock). Transfer the cream inside, push it to one corner, and then cut off about a quarter-inch from the corner.
The piping will not come out in perfect shape. they will be less accurate that way, but eclairs are a forgiving recipe, and accuracy is not a critical factor for success.
Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements. - Marcel Boulestin
