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1
Mix egg yolks, sugar, and cornstarch.
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2
Boil the milk with the cream, remove from heat. Pour in the first mixture, and bring to boil over low heat.
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3
Mix with chocolate, let cool to 40 degrees Celsius, add butter in small cubes, and mix in blender.
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4
Wrap and refrigerate for at least 2 hours. (Can be prepared the day before).
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5
Preheat oven to 250 degrees Celsius
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6
In a saucepan boil milk, water, butter, salt and sugar.
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7
Remove from heat, add the flour all at once.
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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.
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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.
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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.
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11
The pastry will expand during cooking so be sure to space them enough.
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12
Using a wet fork, lightly scratch the entire length of each dough strip so they swell evenly.
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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).
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14
Cool on a rack.
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15
Preheat oven to 185 degrees Celsius.
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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.
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17
Caramelize for 8 minutes in the oven.
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18
Mix ground almonds, flour, sugar, and a little green dye.
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19
Mix the egg whites and yolks.
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20
Combine the flour mixture and the eggs, then add sunflower oil.
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21
Add some green food coloring if you wish.
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22
Fill a third of a plastic cup with this mixture. Place in microwave at 1000 watts for 30 seconds.
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23
Remove cup from the oven, turn upside down, and cool in this position.
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24
Then cut the cup with scissors to get the sponge cake.
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25
Tear with your fingers to obtain different shapes and sizes.
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26
Preheat oven to 180 C.
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27
Mix flour, sugar, hazelnut powder, butter, and a pinch of salt.
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28
Roll into balls the size of pebbles, spread on a baking plate, and bake for 8 minutes at 180 C.
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29
Roll them in cocoa powder right out of the oven.
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30
Let cool.
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31
When the eclair pastry has cooled, cut off the top half with a serrated knife.
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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.
