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Pistachio Éclairs

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Delicate and elegant éclairs filled with a rich pistachio pastry cream and topped with a pistachio glaze, perfect for a refined dessert or special occasion treat.

Ingredients

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  • 1/2 cup (120ml) water
  • 1/2 cup (120ml) whole milk
  • 1/2 cup (113g) unsalted butter
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 1 cup (125g) all-purpose flour
  • 4 large eggs
  • 1 1/2 cups (375ml) whole milk (for pastry cream)
  • 1/2 cup (100g) granulated sugar (for pastry cream)
  • 4 large egg yolks
  • 3 tbsp cornstarch
  • 2 tbsp unsalted butter
  • 1/2 cup (75g) pistachio paste
  • 1/2 cup (60g) powdered sugar (for glaze)
  • 2 tbsp pistachio paste (for glaze)
  • 1–2 tbsp milk (for glaze)
  • Chopped pistachios for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil.
  3. Remove from heat and stir in flour until a dough forms. Return to heat and cook for 1-2 minutes, stirring constantly.
  4. Transfer dough to a bowl. Let cool slightly. Beat in eggs one at a time until smooth and glossy.
  5. Pipe dough into 4-5 inch strips on prepared sheet. Bake 20-25 minutes until puffed and golden. Cool completely.
  6. For the pastry cream, heat milk in a saucepan until steaming. In a bowl, whisk sugar, egg yolks, and cornstarch until smooth.
  7. Gradually add hot milk to yolk mixture, whisking constantly. Return mixture to pan and cook over medium heat until thickened.
  8. Remove from heat, stir in butter and pistachio paste. Cover with plastic wrap directly on surface and chill.
  9. For the glaze, whisk powdered sugar, pistachio paste, and milk until smooth and spreadable.
  10. Cut éclairs in half or make a slit. Fill with chilled pistachio pastry cream.
  11. Dip tops in pistachio glaze and garnish with chopped pistachios if desired. Chill until ready to serve.

Notes

  • Use high-quality pistachio paste for the best flavor.
  • Make sure éclairs are completely cool before filling.
  • Pastry cream can be made a day ahead.
  • Store éclairs in the refrigerator for up to 2 days.

Nutrition

Keywords: pistachio éclairs, French dessert, pistachio pastry cream, éclairs recipe

Find it online: https://zesticook.com/pistachio-eclairs/