200g whipped cream, whipped together with
30g sugar and 2 tsp liqueur of your choice
100g melted chocolate
50g pistachio nuts, chopped
Method :
Place egg yolks in a deep bowl, beat with
a handmixer and gradually and the sugar. Place milk in a pot and bring
to boil, add milk to egg mixture and beat at speed 1. Fold in flour to
mixture. Place mixture in a deep pan over low heat stirring constantly
till cream thickens. Add vanilla essence last. Pour mixture on a flat
plate, allow to cool, then chill for 20-30 minutes. Split open eclairs
and fill one side with whipped cream. Remove chilled cream from
refrigerator and place some cream on the other half of the eclair. Melt
chocolate over double-boiler and drizzle over eclair. Decorate eclair
with chopped pistachios while chocolate is still warm so that nuts will
stick on.
