Ingredients
Scale
- 1 cup water
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 cup semi-sweet chocolate chips
- 1/2 cup shelled pistachios, roughly chopped
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a medium saucepan, combine water, butter, and salt. Bring to a rolling boil over medium-high heat.
- Step 2: Remove from heat and add flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
- Step 3: Beat in eggs one at a time, mixing well after each addition until the dough is smooth and glossy. Pipe 4-inch long strips of dough onto the prepared baking sheet, leaving space between each.
- Step 4: Bake for 25-30 minutes, or until golden brown and puffed. Let cool completely on a wire rack.
- Step 5: While éclairs cool, whip heavy cream and powdered sugar until stiff peaks form. Melt chocolate chips in a double boiler or microwave. Stir in chopped pistachios.
- Step 6: Using a pastry bag or knife, fill the cooled éclairs with whipped cream. Drizzle with melted chocolate and pistachio mixture. Stack three éclairs to create a tower. Repeat with remaining éclairs.
Notes
- Store these elegant towers in the refrigerator for up to two days, but bring them to room temperature for optimal flavor before serving.
- For a warm, gooey center, gently microwave each tower for 10-15 seconds before serving.
- These towers are stunning as a sophisticated dessert, but also make a delightful addition to a high tea or celebratory brunch.
- To prevent the chocolate from seizing, ensure it's completely melted before adding the pistachios, and work quickly to maintain a smooth, glossy drizzle.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American