Pistachio Chocolate Eclair From Christopher Adam

• 3 tablespoons egg yolks
• 5 1/3 tablespoons caster sugar
• 1 7/8 tablespoons cornstarch
• 7/8 cup milk
• 2 3/4 tablespoons cream liquid, 35% fat
• 9/16 cup dark chocolate minimum 60% cocoa
• 3 1/2 tablespoons butter
• 5 3/16 tablespoons milk
• 5 1/3 tablespoons water
• 6 3/4 tablespoons butter
• 1/3 teaspoon salt
• 3/4 teaspoon sugar
• 3/4 cup flour
• 3/4 cup eggs
• 1 2/3 tablespoons water
• 3 1/4 tablespoons sugar
• 13/16 cup pistachios whole
• 13/16 cup ground almonds
• 3 7/8 tablespoons flour
• 7/8 cup caster sugar
• 2/3 cup egg whites
• 6 9/16 tablespoons egg yolks
• 7/8 tablespoon sunflower oil
• 2 3/4 tablespoons unsweetened cocoa
• 7 tablespoons flour
• salt
• 9/16 cup powdered sugar
• 7 1/8 tablespoons hazelnut powder
• 3 1/2 tablespoons butter creamed

1. Mix egg yolks, sugar, and cornstarch.
2. Boil the milk with the cream, remove from heat. Pour in the first mixture, and bring to boil over low heat.
3. Mix with chocolate, let cool to 40 degrees Celsius, add butter in small cubes, and mix in blender.
4. Wrap and refrigerate for at least 2 hours. (Can be prepared the day before).
5. Preheat oven to 250 degrees Celsius
6. In a saucepan boil milk, water, butter, salt and sugar.
7. Remove from heat, add the flour all at once.
8. Mix and heat again until the mixture detaches itself from the sides of the pan (about 1 minute). Pour the dough into a food processor, and mix it on the K speed.
9. Add the eggs one by one by rapidly mixing between each addition, do not add the next one until each one is completely incorporated in the dough.
10. Use a pastry bag (sleeve 1 centimeter diameter fluted or not), and squeeze out 11 centimeter dough strips on a baking pan lined with parchment paper.
11. The pastry will expand during cooking so be sure to space them enough.
12. Using a wet fork, lightly scratch the entire length of each dough strip so they swell evenly.
13. Place the eclairs in the oven and turn it off for 12 to 16 minutes. When they begin to swell, turn oven back on at 160 C for about 25 minutes (do not open the oven door during cooking).
14. Cool on a rack.
15. Preheat oven to 185 degrees Celsius.
16. Make a syrup by boiling water and sugar, add the pistachios. Stir well, sieve, and spread them on a plate lined with wax paper.
17. Caramelize for 8 minutes in the oven.
18. Mix ground almonds, flour, sugar, and a little green dye.
19. Mix the egg whites and yolks.
20. Combine the flour mixture and the eggs, then add sunflower oil.
21. Add some green food coloring if you wish.
22. Fill a third of a plastic cup with this mixture. Place in microwave at 1000 watts for 30 seconds.
23. Remove cup from the oven, turn upside down, and cool in this position.
24. Then cut the cup with scissors to get the sponge cake.
25. Tear with your fingers to obtain different shapes and sizes.
26. Preheat oven to 180 C.
27. Mix flour, sugar, hazelnut powder, butter, and a pinch of salt.
28. Roll into balls the size of pebbles, spread on a baking plate, and bake for 8 minutes at 180 C.
29. Roll them in cocoa powder right out of the oven.
30. Let cool.
31. When the eclair pastry has cooled, cut off the top half with a serrated knife.
32. Cover the bottom of each pastry with chocolate cream, sprinkle with pistachios, then decorate with pieces of sponge cake. chocolate cream, and fill in with streusel nuggets.

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Taken from www.yummly.com/recipe/Pistachio-Chocolate-Eclair-from-Christopher-Adam-781828 (may not work)