The eclairs

Preheat the oven to 220 °C.

Cream

Place the milk in a saucepan and let it warm without boiling.

In a bowl, place the eggs and sugar, mix.

Incorporate the cornstarch.

Pour the milk into the egg mixture.

Pour everything back into the pan until it thickens, do not stop stirring with the help of wire rods.

Once thickened, sift the cream.

Incorporate the grated pistachio and mix. Add the butter.

Place the sticky paper in contact with the cream.

Put it in the fridge.

Choux pastry

Place parchment paper on the oven tray.

In a saucepan, incorporate water, butter, salt, and sugar and bring to a boil over medium heat. When it boils, remove the pan from the heat. With a wooden spoon, incorporate the flour and stir until the flour is incorporated, 1 minute.

Put the pot back on the stove and stir for 30 seconds.

Place the mixture in the bowl of a fixed mixer with the flat aluminum mixer or a normal mixer. Mix at medium speed. While beating, add 1 egg at a time. Stir until the mixture is smooth and shiny and the eggs are completely incorporated. The dough should be thick, but when you lift the sticks you will see that the dough falls off gradually, if not, add 1 egg.

In a pastry bag with a wide spout, 8B Wilton star spout. Carefully place the dough in the pastry bag and place it in length on the vegetable leaf (eg hot dog bread shapes).

Always leave some space between them, because then in the oven they will swell.

Egg mix

In a bowl, beat the egg together with the water. Brush each eclair top with the egg mixture. You can use your fingers to smooth out if you see that the top is not smooth.

Put in the oven for 15 minutes and reduce to 190 °C until they swell and become brown/golden in color for 25-28 minutes.

Place the eclairs on a cooling grid.

Filling

In a pastry bag, insert a spout for filling (thin) and add the cream. Take one eclair at a time and with one hand hold the eclair and with the other stuff it. Make 3 holes and don't overfill the eclairs.

Chocolate cover

In a saucepan, heat the cream until you notice bubbles on the sides. Remove.

Place the chocolate in a bowl and pour the cream, stir until the chocolate is completely melted and smooth.

Put it aside.

Cover the top of the eclairs with the chocolate ganache.

White chocolate icing with rose water

In a saucepan, heat the cream until you notice bubbles on the sides. Remove.

Place the white chocolate in a bowl and pour the cream, stir until the chocolate is completely melted and smooth.

Incorporate glucose or honey, stir and finally add the rose water essence.

Place the eclairs on a tray. Without covering, take to the refrigerator and leave about 1 hour for the chocolate coating to settle.

Serve the cold eclairs.