Pistachio Orange Blossom Éclairs

For the Choux Pastry

1. 1Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 2In a medium saucepan, combine water, butter, sugar, and salt. Bring to a rolling boil over medium heat.
3. 3Remove from heat and immediately add the flour all at once, stirring vigorously with a wooden spoon until a smooth ball forms.
4. 4Return the saucepan to low heat and cook for 1-2 minutes, stirring constantly, to dry out the dough slightly. Transfer to a large bowl.
5. 5Add eggs one at a time, beating well after each addition, until the dough is smooth and glossy. It should hold a stiff peak when lifted with a spoon.
6. 6Transfer the choux pastry to a piping bag fitted with a large plain or star tip. Pipe 3-4 inch long strips onto the prepared baking sheet, leaving space between them.
7. 7Bake for 15 minutes at 400°F (200°C), then reduce oven temperature to 350°F (175°C) and bake for another 20-25 minutes, until golden brown and puffed. Turn off the oven, prop the door open slightly, and let the éclairs cool in the oven for 15 minutes to prevent collapsing. Remove and cool completely on a wire rack.

For the Pistachio Cream Filling

1. 1In a large bowl, whip the heavy cream until soft peaks form.
2. 2In a separate bowl, beat the softened cream cheese until smooth. Add the pistachio paste, powdered sugar, and orange blossom water, mixing until well combined.
3. 3Gently fold the whipped cream into the pistachio mixture until fully incorporated.
4. 4Transfer the filling to a piping bag fitted with a small round tip.

For the Pistachio Glaze and Assembly

1. 1In a small bowl, whisk together the powdered sugar, milk, pistachio paste, and orange blossom water until smooth and pourable.
2. 2Once the choux pastry shells are completely cool, make a small hole in the bottom or side of each éclair using the tip of a knife or the piping bag tip. Pipe the pistachio cream filling into each éclair until full.
3. 3Dip the top of each filled éclair into the pistachio glaze, allowing any excess to drip off. Place on a wire rack to set.
4. 4Garnish with chopped pistachios if desired. Serve immediately or refrigerate until ready to serve.