for 4 pieces

Pistachio mousse

½ dl	water
50 g	unsalted, shelled pistachios
2 ½ tbsp	icing sugar
2 sprig	peppermint, leaves torn off
1 dl	cream, beaten until stiff

Éclairs

1 dl	water
25 g	butter
1 pinch	salt
½ tbsp	sugar
60 g	white flour
1	egg, beaten

Icing

2 ½ tbsp	icing sugar
1 tsp	water
1 tbsp	unsalted, shelled pistachios, coarsely chopped

How it's done

Pistachio mousse

Place the water, pistachios, sugar and peppermint in a measuring cup, puree. Using a rubber spatula, carefully fold in the whipped cream. Transfer the mixture to a piping bag with a serrated nozzle (approx. 18 mm in diameter), chill for approx. 1 hr.

Éclairs

Bring the water, butter, salt and sugar to the boil, reduce the heat. Add the flour all at once, stir with a wooden spoon for approx. 2 mins. until a smooth dough is formed which separates from the base of the pan. Remove the pan from the heat. Mix in the egg using the dough hook on a hand mixer; the dough should be soft but not runny. Spoon the mixture into a piping bag with a serrated nozzle (approx. 18 mm Ø) Pipe 4 éclairs (approx. 8 cm long) onto a baking tray lined with baking paper, ensuring they are well spaced out.

To bake/dry

Approx. 30 mins. in the centre of an oven preheated to 180 °C. Do not open the oven during baking! Then switch the oven off and leave to dry for approx. 15 mins. with the door slightly ajar. Remove, leave to cool on a rack, cut the éclairs in half crosswise using scissors.

Icing

Mix the icing sugar and water to create a thick icing. Top the éclairs with the icing, sprinkle the pistachios on top. Pipe the mousse on to the bottom halves of the éclairs, cover with the top halves.

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