Pistachio Cream-Filled Eclairs

How to Make Pistachio Cream-Filled Eclairs

1. Preheat the oven to 350°F/175°C.
2. Heat a saucepan over low heat. Add the milk, water, sugar, and salt.
3. Add the butter, and slowly mix with a spatula, so it can melt and be absorbed into the liquid.
4. After it is melted, add the flour and incorporate it into the liquid. Stir, until you obtain a dry, golden dough. When it’s ready, add it in a mixer bowl.
5. Crack the eggs in a large bowl, whisk, and pour them into the mixer bowl. Turn on your mixer and mix for 3-4 minutes, until smooth. Add the dough into a piping bag.
6. Line a baking tray with parchment paper. Pour the dough with the piping bag in about 3 inches (7.5 cm) long eclairs. Use all of the dough to make as many eclairs as you can.
7. To make the biscuits: add all the ingredients in a mixer bowl and mix until you get a smooth dough, with the aspect of breadcrumbs.
8. Place the dough over a wooden board and press it with a wooden board. It should be around 0.2 inch (0.5 cm) thick. Score with a knife and make rectangular biscuits. They should have the length and width of the eclairs.
9. Add each biscuit over 1 eclair.
10. Slide them into the oven for the next 30 minutes.
11. To make the pistachio cream: add the eggs, 1 1/2 cups of milk, and powdered sugar, in a bowl. Mix until you get a smooth mixture.
12. Heat the remaining milk into a saucepan over low heat. Sift the egg and milk mixture and add it into the pan. Add the pistachio paste and whisk for a few minutes until you get a smooth, thick cream. Refrigerate the paste for 1 hour.
13. After you take the pistachio cream out of the fridge, incorporate the whipped cream. Add the mixture it into a piping bag.
14. Slice the eclairs through the middle and fill them with the pistachio cream. Top it with a few slices of figs and close the eclairs.
15. You can serve the eclairs with powdered sugar on top!