Pistachio & Rose Eclairs

For the Choux Pastry

1

Preheat oven to 200°C (180°C fan). Line a baking sheet with parchment paper.

2

For the choux pastry: In a medium saucepan, bring water and butter to a boil over medium heat.

3

Remove from heat and add flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.

4

Return to low heat and cook for 1-2 minutes, stirring constantly, to dry out the dough.

5

Transfer to a mixing bowl and let cool for 5 minutes. Beat in eggs one at a time until smooth and glossy.

6

Pipe 12cm lengths onto the prepared baking sheet, leaving space between each.

7

Bake for 25-30 minutes until golden and crisp. Cool completely on a wire rack.

8

For the cream: Heat milk with vanilla bean until just simmering. Remove vanilla bean.

9

Whisk egg yolks, sugar, and cornflour until pale. Gradually whisk in hot milk.

10

Return to pan and cook over medium heat, stirring constantly, until thickened.

11

Remove from heat and stir in pistachio paste and rose water. Cool completely.

12

Split cooled eclairs and fill with pistachio cream.

13

For the glaze: Mix icing sugar with rose water and food colouring until smooth.

14

Spread glaze over filled eclairs and sprinkle with crushed pistachios.