Description
Delight in these elegant Pistachio Éclairs featuring light, airy choux pastry filled with rich, creamy pistachio-flavored pastry cream and topped with a smooth glaze and crunchy chopped pistachios. A classic French dessert elevated with nutty pistachio goodness, perfect for special occasions or an indulgent treat.
Ingredients
Scale
Choux Pastry
- 1/2 cup unsalted butter
- 1 cup water
- 1 cup all-purpose flour
- 4 large eggs, room temperature
- 1/4 teaspoon salt
Pistachio Pastry Cream
- 1 cup whole milk
- 1/4 cup granulated sugar
- 3 large egg yolks
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/2 cup pistachio paste
- 1/2 cup heavy cream, cold
Glaze & Garnish
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 cup finely chopped pistachios for garnish
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 400°F and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Make the Choux Dough: In a medium saucepan over medium heat, combine butter, water, and salt. Bring to a boil. Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a smooth dough and pulls away from the sides of the pan, about 1-2 minutes. Remove from heat and cool for 5 minutes.
- Add Eggs to Dough: Add the eggs one at a time, mixing thoroughly after each addition until the dough is smooth, glossy, and slightly thickened. This ensures the right texture for piping and baking.
- Pipe and Bake the Éclairs: Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-inch logs onto the prepared baking sheets, spacing them apart. Bake for 30 to 35 minutes until puffed, golden, and crisp on the outside. Do not open the oven door during baking to prevent collapse. Cool completely on a wire rack.
- Prepare Pistachio Pastry Cream: Heat milk in a saucepan until steaming but not boiling. In a separate bowl, whisk together sugar, egg yolks, and cornstarch until smooth. Gradually whisk the warm milk into the egg mixture to temper it, then pour back into the saucepan. Cook over medium heat, whisking constantly until thickened, about 3-5 minutes. Remove from heat and stir in vanilla extract and pistachio paste. Cover with plastic wrap pressed onto the surface and chill thoroughly.
- Whip and Fold Cream: Whip the cold heavy cream to soft peaks using a mixer or whisk. Gently fold the whipped cream into the chilled pistachio pastry cream until smooth and airy.
- Assemble the Éclairs: Slice each éclair horizontally and pipe or spoon the pistachio cream into the cavity, filling generously but carefully to avoid overfilling.
- Make the Glaze and Garnish: In a small bowl, whisk together powdered sugar and milk until smooth and pourable. Spoon or brush the glaze over the top of each filled éclair and sprinkle with chopped pistachios for an elegant crunch and color contrast.
- Serve: Serve the pistachio éclairs immediately for the best texture and freshness. Enjoy these delicate pastries as a luxurious dessert or afternoon treat.
Notes
- Do not open the oven while baking the éclairs, as this can cause them to collapse.
- Pistachio paste can be store-bought or homemade depending on availability and preference.
- Éclairs are best enjoyed the same day they are assembled to maintain crispness.
- Ensure eggs are at room temperature for proper dough consistency.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
