Description
These Perfect Pistachio Éclairs are a delightful French pastry featuring light, airy choux pastry shells filled with a rich, nutty pistachio pastry cream. Topped with a smooth vanilla glaze and crunchy chopped pistachios, they offer an impressive bakery-quality dessert with a unique flavor profile that’s perfect for special occasions or elegant teatime treats. Make-ahead friendly and visually stunning, these éclairs combine the classic French technique with a sophisticated twist of pistachio.
Ingredients
Scale
For the Pistachio Pastry Cream:
- 1 batch pistachio pastry cream
For the Choux Pastry:
- 1 batch choux pastry
For the Icing and Garnish:
- 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
- Prepare the Pistachio Pastry Cream: Begin by preparing the pistachio pastry cream according to the linked recipe. Once finished, allow it to cool completely before refrigerating. This will ensure that the cream is ready for filling the éclairs later. Making the pastry cream ahead will save time during assembly.
- Make and Pipe the Choux Pastry: Prepare the choux pastry according to the provided recipe link. Once the dough is ready, transfer it to a piping bag fitted with a 1-½” French star tip. Tap the bag a few times to remove air bubbles, then twist to close. On a parchment-lined baking sheet, hold the piping bag at a 45-degree angle and pipe 4-5 inch long logs for the éclairs. Without lifting the tip, give a neat finish by twisting off at the end and smoothing any rough edges with damp fingers. Repeat until all the choux dough is piped.
- Bake and Cool the Éclairs: Lightly dust the tops of the piped éclairs with a bit of powdered sugar or spray with cooking spray. Bake at 375°F (190°C) for 25 minutes. After 25 minutes, poke a hole in each end of the éclairs to release steam, rotate the baking trays, and bake for an additional 5 minutes. Then, turn off the oven, prop the oven door open, and let the éclairs cool inside for 15-20 minutes. Remove from oven and use a paring knife to poke three holes in the bottom of each éclair to help cool and fill them. Let them cool completely on the trays.
- Fill the Éclairs with Pistachio Pastry Cream: Remove the pistachio pastry cream from the fridge while the éclairs cool so it can warm slightly and become easier to pipe. Fill a piping bag with the pastry cream, then insert the tip into the holes created on the bottom of each éclair and gently squeeze in cream. Fill until just full without bursting. Repeat for all pastries.
- Make and Apply the Glaze: Sift the powdered sugar into a large mixing bowl, add the vanilla extract, and whisk. Gradually add milk, whisking continuously, until the glaze reaches a thick yet pourable consistency ideal for piping. Transfer the glaze to a piping bag fitted with a 1/4” hole, adding milk slowly to avoid thinning too much.
- Decorate and Serve the Éclairs: Pipe the glaze evenly onto each filled éclair and immediately sprinkle with chopped pistachios for extra flavor and crunch. Chill the éclairs in the refrigerator for at least 30 minutes to set the glaze before serving. Store leftovers in an airtight container in the fridge for up to 3 days. For enhanced crunch, briefly toast the pistachios before topping.
Notes
- Use unsalted, preferably raw shelled pistachios for the freshest flavor; rinse and dry if using salted.
- Do not open the oven door during the first 20 minutes of baking to prevent pastry collapse.
- Ensure éclairs are golden brown and sound hollow when tapped to avoid sogginess.
- Keep éclairs consistent in size when piping to ensure even baking.
- Poking holes in the éclairs after baking releases steam, helping maintain crispness.
- The glaze should be thick enough to coat éclairs without dripping off completely.
- Éclairs are best served the day made but can be stored refrigerated up to 2-3 days.
- Prep pistachio cream up to 3 days ahead and freeze choux shells for up to 1 month.
- Allow refrigerated éclairs to sit at room temperature for 15 minutes before serving for optimal texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: pistachio éclairs, French pastry, choux pastry, pistachio cream, baking, dessert, French dessert, homemade éclairs, pistachio glaze
