Pistachio and Grand Marnier Eclairs Recipe

Eclairs make the perfect indulgent dessert option for a dinner party or enjoyed with a nice cup of tea, try this recipe with pistachios and Grand Marnier for extra flavour!

HOW TO MAKE PISTACHIO AND GRAND MARNIER ECLAIRS

Ingredients

• 50g (2oz) unsalted butter
• 60g (2½oz) plain flour, sifted
• 2 large free-range eggs
• 250ml (9fl oz) double cream
• 2tsp Grand Marnier (optional)
• 150g (5oz) white chocolate, chopped
• 50g (2oz) shelled pistachios, finely chopped

you will need

• disposable piping bags, a nozzle
• and 2 baking sheets, oiled

Method

1. Heat the oven to 200C, 180C fan, 400F, gas 6. Bring the butter and 150ml (¼pt) water to the boil in a pan. Add the flour and a pinch of salt and beat well, using a wooden spoon. Once the mixture starts to come away from the sides, remove from the heat and leave to cool for 2 minutes.
2. Now gradually beat in the eggs until the mixture is smooth. Transfer this to a piping bag and snip off the end, leaving a 2.5cm (1in) hole across. Pipe pastry lengths of 7cm (2¾in) on to the prepared baking sheet, then bake for 15 minutes or until golden. You may need to do this in batches. Remove from the oven and, using a fine skewer, make a hole from end to end, lengthways. Place back in the oven for 10 minutes, then set aside to cool on a wire rack.
3. To assemble, whip 150ml (¼pt) of the cream with the Grand Marnier until just stiff. Set aside. Prepare a piping bag with a small nozzle, and fill with the whipped cream. Make a small hole in the base of the éclair and pipe in the cream until full.
4. To decorate, place the chocolate pieces in a bowl and set aside. Heat the remaining cream in a medium saucepan until it just reaches boiling point, remove from the heat and pour over the chocolate. Leave to melt for a few minutes, then mix with a wire whisk. Dip the top halves of the éclairs into the chocolate and sprinkle with the chopped pistachios. Leave on a wire rack for about 30 minutes before serving.