Comments on: Pistachio Eclairs

By: Cenk

Cenk — Thu, 07 Apr 2011 07:21:24 +0000

shasa – If they puffed up messy, something must have gone wrong while piping. Did they look uniform after you piped them? My only suggestion would be to practice piping. Scoring the top of the dough (after you pipe them) also helps them to puff up uniformly. Just score the tops with a fork without applying too much pressure.

By: shasa

shasa — Tue, 05 Apr 2011 20:43:34 +0000

thanks! i tried making them, but they didnt puff nicely like yours! they puffed up, but the shape were messy! any tips?

By: Cenk

Cenk — Tue, 05 Apr 2011 08:03:57 +0000

shasa – Sorry for that! It is 375F (190C).

By: shasa

shasa — Tue, 05 Apr 2011 01:52:54 +0000

what is the baking temperature for the eclairs?
thanks

By: Oya

Oya — Mon, 07 Feb 2011 02:56:30 +0000

Cenk selam,

Uzun araştırmalar sonunda nihayet resimdeki fıstık kremanın aynısını buldum. Roma ziyaretim esnasında Porta Portese’yi gezerken yerel Sicilya ürünleri satan yaşlı bir teyzenin tezgahında rastladım ve hemen satın aldım elbette. Ancak şimdi bu muhteşem görünümlü tatlıyı denemek için yorgun ve hasta olmadığım bir günün gelmesini bekliyorum. Bir de bu sosu asıl olarak makarna yapımında kullanıldığını söyleyen teyzenin de sözünü dinlemek üzere bir kısmını makarna sosu için ayıracağım. Aklına gelen yaratıcı bir fıstıklı makarna sosu tarifi gelirse paylaşır mısın lütfen? evde bolca parmesan, pesto di pomodoro, peperoncino ve fıstık sosu var ve bunu hemen tüketmeliyim:)

By: bakingfairy

bakingfairy — Sat, 01 May 2010 14:12:40 +0000

amazing!!! I am so proud of you Cenk! You are incredible!!! You can also make your own pistachio cream, what are the ingredients in that jar? also can you please make these eclairs gluten-free and vegan? then we can get married and live forever:)

By: Liv

Liv — Wed, 21 Apr 2010 23:51:09 +0000

Hi,
I’m nominating you for Happy 101 award because I really like your blog and I enjoy reading it all the time.

Your food and recipes looks amazing.

By: Hatice Poroy

Hatice Poroy — Sat, 17 Apr 2010 00:50:26 +0000

Selam Cenk,
I have been proudly following you for a while here in the East Bay, so happy for you. Saveur is a great magazine and this award shows that they know what they are doing..
Lots of goodness to your way..

By: Elisabet Figueras

Elisabet Figueras — Thu, 15 Apr 2010 23:25:26 +0000

Congratulations!!!!
Great recipe, I love the combination of the chocolate and the pistachio.

By: Aysegul - nysdelight

Aysegul - nysdelight — Thu, 15 Apr 2010 20:55:18 +0000

Cenk – congrats on the Win! Most deserved! So, we want to see more of your travel photos that are always breathtakingly awesome!

& Just as delicious as those pistacio filled eclairs..

Again..congrats..