1Mix egg yolks, sugar, and cornstarch.
2Boil the milk with the cream, remove from heat. Pour in the first mixture, and bring to boil over low heat.
3Mix with chocolate, let cool to 40 degrees Celsius, add butter in small cubes, and mix in blender.
4Wrap and refrigerate for at least 2 hours. (Can be prepared the day before).
5Preheat oven to 250 degrees Celsius
6In a saucepan boil milk, water, butter, salt and sugar.
7Remove from heat, add the flour all at once.
8Mix and heat again until the mixture detaches itself from the sides of the pan (about 1 minute). Pour the dough into a food processor, and mix it on the K speed.
9Add the eggs one by one by rapidly mixing between each addition, do not add the next one until each one is completely incorporated in the dough.
10Use a pastry bag (sleeve 1 centimeter diameter fluted or not), and squeeze out 11 centimeter dough strips on a baking pan lined with parchment paper.
11The pastry will expand during cooking so be sure to space them enough.
12Using a wet fork, lightly scratch the entire length of each dough strip so they swell evenly.
13Place the eclairs in the oven and turn it off for 12 to 16 minutes. When they begin to swell, turn oven back on at 160 C for about 25 minutes (do not open the oven door during cooking).
14Cool on a rack.
15Preheat oven to 185 degrees Celsius.
16Make a syrup by boiling water and sugar, add the pistachios. Stir well, sieve, and spread them on a plate lined with wax paper.
17Caramelize for 8 minutes in the oven.
18Mix ground almonds, flour, sugar, and a little green dye.
19Mix the egg whites and yolks.
20Combine the flour mixture and the eggs, then add sunflower oil.
21Add some green food coloring if you wish.
22Fill a third of a plastic cup with this mixture. Place in microwave at 1000 watts for 30 seconds.
23Remove cup from the oven, turn upside down, and cool in this position.
24Then cut the cup with scissors to get the sponge cake.
25Tear with your fingers to obtain different shapes and sizes.
26Preheat oven to 180 C.
27Mix flour, sugar, hazelnut powder, butter, and a pinch of salt.
28Roll into balls the size of pebbles, spread on a baking plate, and bake for 8 minutes at 180 C.
29Roll them in cocoa powder right out of the oven.
31When the eclair pastry has cooled, cut off the top half with a serrated knife.
32Cover the bottom of each pastry with chocolate cream, sprinkle with pistachios, then decorate with pieces of sponge cake. chocolate cream, and fill in with streusel nuggets.