Pistachio Eclairs Recipe

Preheat the oven to 400°F (200°C).

In a saucepan, bring water and butter to a boil.

Remove from heat and quickly stir in the flour until a dough forms.

Return to heat and cook for 2 more minutes, stirring constantly.

Transfer the dough to a mixing bowl and let it cool for a few minutes.

Add eggs, one at a time, beating well after each addition, until the dough is smooth and glossy.

Spoon the dough into a piping bag and pipe 4-inch long eclairs onto a baking sheet lined with parchment paper.

Bake for 25-30 minutes or until golden brown and puffed.

Remove from the oven and let them cool completely on a wire rack.

In a mixing bowl, whip the heavy cream until soft peaks form.

Gradually add powdered sugar and vanilla extract, whipping until stiff peaks form.

Fold in the chopped pistachios.

Cut the cooled eclairs in half horizontally.

Fill the bottom halves with the pistachio cream mixture.

Place the top halves back on the filled bottoms.

Dust with powdered sugar and sprinkle with additional chopped pistachios.

Serve and enjoy!