Eclair style macaroons!!!

I saw this type of macaroon when I went in my last trip to Paris, I never thought I would try to make them because the shape is very difficult to pipe, as you may see in the next photos, but the thing is that I gave it a try and they are not so bad in shape to be my first time!! Hope you enjoy the photos and be encouraged to make them too.

First pipe the eclair shape, use a circle pipe of 1 cm approximately.

Second, let them dry for 25 minutes as usual and bake them at 300 degree Fahrenheit for 16 to 18 minutes. I also made regular macaroons with the rest of the almond mixture.

Fill the eclair shape macaroon with your favorite mousseline , here I used a pistachio mousseline made from pastry cream and pistachio paste, delicious flavor yummy!!!., also you can combine them with fresh fruits like raspberries, blueberries, etc.

And voila!! , beautiful desserts for any occasions!!

Finally, fill your macaroon shells with your favorite ganache or buttercream, I made mine from white chocolate, heavy cream and pistachio paste.