Light Pistachio Cream Éclairs with Vanilla

Begin by preheating your oven to 200 degrees Celsius (400 degrees Fahrenheit). In a saucepan, combine **water** and **unsalted butter**. Bring the mixture to a boil, stirring occasionally.

Once it reaches a boil, add the **all-purpose flour** and a **pinch of salt**. Stir vigorously until the mixture forms a ball of dough that pulls away from the sides of the pan. Remove it from heat and let it cool slightly.

Next, incorporate the **eggs**, one at a time, mixing well after each addition until the dough is smooth and glossy.

Transfer the dough to a piping bag fitted with a round tip, and pipe the dough onto a baking sheet lined with parchment paper.

Bake the éclairs for about 25 minutes or until they are golden brown and puffed. Once done, remove them from the oven and let them cool completely.

In a clean mixing bowl, whip the **heavy cream** until soft peaks form. Gradually add the **sugar** while continuing to whip, until the cream is stable and holds stiff peaks.

Gently fold in the **pistachio paste** and **vanilla extract** until the mixture is well combined, creating a beautifully smooth and flavorful filling.

Once the éclairs are cool, use a sharp knife to make a small incision in the side of each éclair. This will be where you pipe the filling.

Fill a clean piping bag with the pistachio cream and insert the tip into the incision. **Pipe the cream** generously into each éclair until you feel it fill up, but be careful not to overfill.

Once filled, you can optionally dust the éclairs with powdered sugar or serve as is. Enjoy your delightful **pistachio cream éclairs** fresh for the best experience!