Eclair with pistachio cream and chocolate

Chocolate panna cotta
20 g dark chocolate 
20 g milk chocolate 
150 ml whipping cream 
20 g Dansukker Jelly Sugar Multi 

Eclair 
65 g milk 
65 g water 
65 g butter 
15 g Dansukker Granulated Sugar 
3 g salt 
60 g wheat flour 
2 eggs 

Pistachio cream 
75 g mascarpone 
100 ml whipping cream 
15 g Dansukker Icing Sugar 
25 g pistachio cream (bought) 

Garnish 
Chopped pistachios

Make the chocolate panna cotta a day in advance. Chop the dark and milk chocolate. Bring the cream to the boil, then remove from the heat. Add the chocolate and stir until smooth. Add the jelly sugar and boil for 30 seconds. Transfer the panna cotta to a clean bowl, cover with clingfilm and leave in the fridge overnight.

Set the oven to 150°C, bottom and top heat.

Pour milk, water, butter, sugar and salt into a small saucepan and bring to a boil until all the butter is melted. Add the flour and stir to make a batter. Leave on the heat and stir well for a minute. Set aside to cool slightly.

Beat the eggs together in a bowl and pour a little at a time into the batter. Pour the eggs in until you have a smooth and glossy batter.

Put the batter into a piping bag with a star nozzle and pipe out 8 eclairs that are about 10 cm long and 2 cm thick onto a baking tray lined with baking parchment.

Bake in the oven 30-33 min. Do not open the oven during this time. Take out, let cool completely and in the meantime make the pistachio cream.

Beat the mascarpone, cream and icing sugar thick and fluffy in a bowl. Carefully fold in the purchased pistachio cream and stir as little as possible. Put into a piping bag with a small nozzle.

Whip the chocolate panna cotta to a fluffy cream and put it into a piping bag with a petal nozzle or cut the tip off the piping bag in a petal shape.

Make a small hole in each eclair and pipe in pistachio cream. Pipe a wavy pattern on top of the eclair with the panna cotta and decorate with pistachios. Store in the fridge, preferably eat the same day.