In Culinary school one of the basic skills you need to master is the making of Pate choux or in more familiar parlance, eclairs. It is a unique combination of fats, flour and eggs to get a light airy shell that acts as a blank canvas for the flavors you want to add. In this rendition we use two of my favorite flavors, pistachio and chocolate. We use roasted pistachios to give a rich bold flavor and use whipped ganache for a deep chocolate counterpoint. This dessert will not disappoint.