My Rose and Pistachio Eclairs was not only so pretty, they tasted damn good too. The crispy choux pastry, subtle hints of rose water in the cream filling and the toasted pistachio to top it all, were just delicious.

I made the Rose and Pistachio Eclairs over the weekend, but was not happy with the form, so tried them again yesterday. I am still not happy with the form, I think my piping nozzle is too wide. Anyway, they are too good not to share.

After making this second batch of eclairs, I realized my husband will roll out of lock down if we eat anymore of these delightful treats. So yesterday, I shared these were on my tray at the soup kitchen. I wish I had the courage to pull out my camera and try and capture those happy smiles…… priceless.

Ok, with choux pastry, there are just a few important points to always remember. You want a crispy, thin outer layer, a hollow center for the cream filling and an eclair that will not go soft when filled. So follow these easy steps and you will have success.

Rose and Pistachio Eclairs

makes 12

Ingredients

250 ml/ 1 cup water

125 ml/ 115 g butter

15 ml/ 1 T sugar – I used caster, but normal sugar is good

pinch of salt

250 ml/ 125 g flour

4 x-large eggs

Method

Preheat your oven to 190 C. Line a big baking sheet with silicone paper.

Sift the flour and salt together in a bowl and keep until needed.

In a medium pot, place the water, butter and sugar. Slowly heat the water, so that the butter and sugar melts before it starts to boil. Once everything is melted, increase the heat and bring to the boil.

When the mixture is boiling, remove the pot from the plate and add all the flour at once. Quickly stir in the flour so that all the flour is absorbed. Put the pot back onto the stove plate and reduce the heat to medium. Use a wooden spoon and start mixing the mixture for at least 3-4 minutes. The dough will form a ball and a crust will form in the bottom of the pot. It is an important step, because you dry out the mixture.

Now transfer the mixture to the bowl of your mixer. Whisk for about 2 minutes, just to cool down the mixture before you add the eggs. Start adding the eggs one-by-one, whisking properly after each addition. I add the eggs one-by-one so that you can check the consistency of the dough. The desired result is smooth and shiny dough that makes a V-shape if you lift the whisk.

Scoop the mixture into a piping bag with size 9 piping nozzle. Pipe 10 cm/ 4 inch long eclairs, with enough space between each eclair. Use a wet fingertip to even out the points on the dough.

Bake for 25-30 minutes until the shells are golden brown and puffed up. Quickly remove from the oven and make a small slit on the side for the steam to escape. Bake for another 5 minutes until the shells are crispy. Switch the oven off, open the door and leave the pastry shells in oven until needed.

For the filling

1 packet Moir’s Vanilla Instant pudding

250 ml milk

250 ml cream

1-2 t rose water or syrup

Method

Whisk the instant pudding and milk together in a bowl and allow to set for 10 -15 minutes. Pour the cream in a mixing bowl and whip until it forms soft peaks. Add the the instant pudding spoon by spoon while whisking. Add the rose water/syrup. Spoon into a piping bag and keep until needed.

For the topping

500 ml/ 2 cups icing/powdered sugar – sifted

5-10 ml rose water

a little water

chopped pistachios and dried rose petals

Method

Mix all the icing sugar, rose water and water together to make paste that is not too runny.

To assemble

Use a sharp serrated knife and cut the eclairs in half down the side. Pipe some of the cream filling in the cavities and place the top of the eclairs back. Use a teaspoon the spoon some of the glaze on the top. Finish off with chopped eclairs and ground rose petals.

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