Tag Archives: pistachio

Pistachio, Almond and Chocolate Éclairs

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Indulgent éclairs, filled with a pistachio and almond crème pâtissière and topped with a sweet chocolate icing. Not as impossible as they seem, these éclairs would make the perfect special treat.

Whoops. You know that feeling when you think, ‘when was the last time I….‘… well that’s rather how I’ve been feeling about blogging recently! Life has been more than a little hectic, and the end of 2016 seemed to flash by like big and exciting blur. Whilst the rest of the world seems to be (understandably) lamenting the going ons in 2016, I actually had a great year. I took a big leap forwards in life and now when I introduce myself to people, I can say I am a full time baker! So, with a wedding to plan and a new business to grow, the end of 2016 flew by.

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I’m back with a triumphant recipe with these delightfully indulgent éclairs. I don’t know if there is anything as pleasing as making something that belongs in a French Pâtisserie (in taste, not in looks – these definitely don’t have quite the finesse of professional pastry makers) at home. It’s something to do with debunking the myth that they’re impossible to make and only a demigod can succeed! I talked before in my recipe for Profiteroles that Choux pastry is not nearly as complicated as it seems, and then we’re just making a simple Crème Pâttissière (or thickened custard if we want to be less fancy about it!) to fill it.

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Now, I wouldn’t be me if I just made normal chocolate and vanilla éclairs, would I? So, of course, these come pumped with extra flavour from pistachios and almonds in the crème pâttisière. I’ve really grown to love pistachios in the last few years, and they work beautifully together with the chocolate topping and sweet almond flavoured cream. To get the hit of pistachio flavour, this recipe calls for you to make a pistachio paste. It really is quite simple to do, just a bit of a faff. The paste should be a vibrant, inviting green colour. But to get this, you need to rub the skins off the pistachios before roasting. As we don’t need much paste it doesn’t take too much time – but this is your warning! If you decide to skip this step (which you can!) just be prepared for your paste to come out more brown than green…

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As with all filled choux pastry recipes, these are best eaten as soon as possible after filling. If you don’t want to eat them all in one go (then you deserve a medal!) cooked choux pastry buns freeze well. Just defrost at room temperature, and pop back in a hot oven for a few minutes to get crisp again before filling.

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Filed under Chocolate, dessert, Pastry, Uncategorized

Cranberry & Pistachio Biscotti

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A delicious, Christmas-y bake! Of course these would be appropriate at any time of year, but adorned with red and green jewels, it is hard not to associate these with Christmas! These would make an ideal last minute gift or treat for unexpected visitors!

So Christmas is very almost here, and I’m breaking with tradition of a Sunday post to give you an early present! These Cranberry and Pistachio biscotti are the perfect thing if you are still in need of a present for someone. I promise they’re fool proof, and the great thing is if you don’t have cranberries or pistachios, then you can easily substitute them for another fruit and nut combination.

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December always flies by, and this year has been no exception. I’m therefore really quite pleased with myself for having made the plethora of home baked gifts this year. That was what inspired this post – I wanted to make a Christmas worthy biscotti. Biscotti in Italian literally means twice baked, and in Italy, there is no association with Christmas at all. However, here in the UK, biscotti have become a sort of ‘only at Christmas time treat’, and to be honest, I can see why! Versatile in the sense you can use lots of different flavourings (read – whatever you have lying around the house!) and they last really well. They can easily go a week in an air tight tin with no issues at all, which is also partly what makes them such a great gift to give.

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I decided to use cranberries and pistachios for flavours here – there I was thinking “how original” until I googled it and found everyone has already done it! But, original idea or not, this is a great flavour combination. The slightly sweet and soft pistachios contrast with the sharp cranberries; the small amount of orange zest just lifts the whole biscuit and makes it perfect to go alongside a black tea or coffee (or do like the Italians and dip them in wine!!).

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So, if you find yourself in need of a simple bake with household ingredients, or worse still, need a quick present you can rustle up for an unexpected visitor, look no further! I can promise these will be ever so gratefully received.

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Merry Christmas!

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Filed under baking, Biscuits & Cookies, Christmas, Fruit