Broccoli filled choux pastry

Cut the broccoli into pieces, boil them for 10 minutes and cook them in a pan with garlic, cubes of bacon, oil and chilli pepper, salt and black pepper. As soon as they get brown, pass them into the mincing machine until you obtain a cream. Salt and pepper. Put the mixture in a pastry bag and fill the éclairs.

For the sauce: put cream and grated pecorino in a small pot until you get a cream, salt and pepper. Warm up filled éclairs in the oven. Form a pyramid with the éclairs, pour the pecorino sauce and decorate with pistachio in grain.