MAKE THE CHOUX PASTRY: Preheat the oven to 400°F (200°C). In a medium saucepan, combine the water, butter, and salt. Bring to a boil over medium heat. Once the butter has melted, remove the pan from the heat and immediately add the flour all at once. Stir vigorously until the dough comes together and pulls away from the sides of the pan.

COOK THE DOUGH: Return the pan to medium heat and continue stirring for 1–2 minutes to cook out some moisture. The dough should form a smooth, cohesive ball.

ADD THE EGGS: Transfer the dough to a bowl and let it cool for 5 minutes. Beat in the eggs one at a time, mixing well after each addition until the dough becomes smooth, glossy, and pipeable.

PIPE THE ÉCLAIRS: Fill a piping bag fitted with a large round tip and pipe 4-inch lines onto a baking sheet lined with parchment paper, spacing them about 1 inch apart. Wet a finger with water and gently smooth any peaks on the piped dough.

BAKE THE SHELLS: Bake in the preheated oven for 15 minutes. Without opening the door, reduce the oven temperature to 350°F (175°C) and bake for another 15–20 minutes, until the éclairs are puffed and golden brown.

COOL THE SHELLS: Remove from the oven and quickly poke a small hole in each shell using a skewer or toothpick to release steam. Transfer to a wire rack and let them cool completely.

MAKE THE PASTRY CREAM: In a medium saucepan, heat the milk with the vanilla extract over medium heat until warm. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.

TEMPER THE EGGS: Slowly pour the warm milk into the egg mixture while whisking constantly, then return the mixture to the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.

ADD PISTACHIO: Remove the thickened pastry cream from the heat and stir in the pistachio paste and food coloring, if using. Let it cool to room temperature, then cover and chill until cold.

LIGHTEN THE CREAM: Whip the heavy cream to soft peaks and fold it gently into the chilled pistachio pastry cream until smooth and combined. Return the mixture to the fridge to firm up.

MAKE THE GLAZE: In a small heatproof bowl, combine the chopped chocolate and cream. Microwave in short bursts or use a double boiler to melt, stirring until smooth and glossy.

ASSEMBLE THE ÉCLAIRS: Slice each cooled éclair shell in half horizontally. Pipe or spoon the pistachio cream onto the bottom half, then replace the top shell.

ADD THE GLAZE: Spoon the chocolate glaze over the top of each éclair or dip the tops directly into the glaze. Optionally, sprinkle with chopped pistachios while the glaze is still wet.

CHILL AND SERVE: Refrigerate the filled éclairs until set, about 30 minutes. Serve chilled or at room temperature.

Boil a salted pot of water for your pasta and cook it al dente according to package directions.

Sprinkle the salmon with the garlic powder and some salt & pepper. Coat it in flour on all sides.

In a skillet, heat the oil and butter over medium-high heat. Cook the salmon for about 3 minutes/side until lightly golden.

Take the pan off the heat. Remove the salmon to a plate and set aside. Pour the fat out of the skillet, but leave the nice browned bits that are stuck on the bottom of the pan (don’t wipe the pan out).

Add the chicken broth and pesto and return the pan to the burner. Cook for about 30 seconds while scraping up the brown bits from the bottom of the pan.

Add in the cream and lemon juice and let the sauce bubble for about a minute. Add the salmon back in and break it into pieces with your spoon. Reduce the heat and let it gently cook for another 3-5 minutes or so until the salmon is cooked through and the sauce thickens up a bit more.

Drain the pasta and toss it with the sauce. Serve immediately with freshly grated parmesan cheese if desired.