Name: Perfect Pistachio Éclairs Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: French
Ingredients: 1 batch pistachio pastry cream; 1 batch choux pastry; 2 cups powdered sugar (240 g); Dash (about 1 g) vanilla extract; 2 to 4 tbsp milk; 1/2 cup pistachios, chopped (50 g), for topping

Jump to Recipe

Introduction

French éclairs may seem intimidating, but with a little practice, homemade pastries filled with nutty pistachio cream are within your reach. These pistachio éclairs offer a sophisticated flavor and beautiful presentation that makes them perfect for impressing guests or treating yourself.

The image shows a close-up of a single, cut-open éclair resting on a white marbled surface. The éclair has a crispy, golden-brown choux pastry shell with a visible fluffy texture. Inside, it's filled with a smooth, pale yellow custard cream, which is thick and glossy. The top is coated with a light white icing that gives a shiny appearance, sprinkled with small pieces of green pistachios and other chopped nuts. In the background, there are blurred similar éclairs scattered across the same white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 batch pistachio pastry cream
1 batch choux pastry
2 cups powdered sugar (240 g)
Dash (about 1 g) vanilla extract
2 to 4 tbsp milk
1/2 cup pistachios, chopped (50 g), for topping

Instructions

Step 1: Prepare the pistachio pastry cream according to your preferred recipe. Allow it to cool completely before refrigerating to ensure it’s ready for filling later. Making this ahead can save time during assembly.
Step 2: Make the choux pastry following your chosen recipe. Transfer the dough to a piping bag fitted with a 1½” French star tip. Remove air bubbles by tapping the bag, then pipe 4-5 inch long logs on a parchment-lined baking sheet. Finish each éclair by twisting off the tip and smoothing edges with damp fingers. Repeat for all dough.
Step 3: Lightly dust the piped éclairs with powdered sugar or spray with cooking spray. Bake at 375°F (190°C) for 25 minutes. Poke a hole at each end to release steam, rotate trays, and bake for another 5 minutes. Prop the oven door open and let the éclairs cool inside for 15-20 minutes. Remove and poke three holes on the bottom of each éclair. Let them cool completely on the trays.
Step 4: Remove the pastry cream from the fridge to warm slightly. Fill a piping bag with cream and pipe it into the holes on the bottom of each éclair until just full but not bursting.
Step 5: Sift powdered sugar into a bowl. Add vanilla extract and whisk. Gradually add milk, whisking until the glaze is thick enough to hold shape but pourable. Transfer glaze into a piping bag fitted with a small round tip.
Step 6: Pipe the glaze onto each filled éclair and immediately sprinkle with chopped pistachios. Chill in the fridge for at least 30 minutes to set the glaze before serving.

Tips & Variations

Use raw, unsalted pistachios for the freshest flavor; rinse salted pistachios if necessary.
Try almond or hazelnut cream instead of pistachio for a different nutty twist.
Substitute heavy cream for milk in the glaze for a richer finish.
Almond extract can replace vanilla to enhance the nutty flavor but use sparingly.
For topping alternatives, use sliced almonds, crushed hazelnuts, or a light dusting of cocoa powder.
Avoid opening the oven door early to prevent éclairs from collapsing.
Ensure shells are golden and hollow-sounding to avoid sogginess.
Toast pistachios briefly before topping for extra crunch and aroma.

Storage

Store pistachio éclairs in an airtight container in the refrigerator for up to 2 days. Place them in a single layer to prevent sogginess; note that the pastry may lose some crispness but will remain delicious. You can prepare the pastry cream up to 3 days in advance and chill. Unfilled choux shells freeze well for up to a month—thaw before filling. Before serving refrigerated éclairs, let them sit at room temperature for about 15 minutes to soften the cream and enhance flavors.

How to Serve

The image shows four éclairs arranged in a white rectangular tray with a cutout handle. Each éclair has a smooth, shiny glaze on top—two of them are covered with a light pink glaze that has subtle ridges, and the other two have a white, smooth glaze. All four éclairs are topped with small pieces of crushed green pistachios, adding a textured look on top. The éclairs rest on a white marbled surface, where some additional crushed pistachios are scattered around. To the left of the tray, there is a small white bowl filled with more chopped pistachios. The overall feel is clean and bright with a focus on the light colors of the pastries and the green nut pieces. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What types of pistachios work best for this recipe?

Fresh, raw, and unsalted shelled pistachios are best for flavor and texture. If only salted pistachios are available, rinse and dry them before use. Always taste pistachios first to avoid bitter or rancid nuts impacting your éclairs.

Can I make éclairs ahead of time?

Yes, you can prepare the pistachio pastry cream up to 3 days in advance and refrigerate it. Choux pastry shells can be baked and frozen for up to a month. Fill and glaze the éclairs just before serving for the best texture.