I make these Pistachio Éclairs when I crave crispy choux pastry filled with creamy, nutty pistachio pastry cream and topped with glossy chocolate ganache plus crunchy chopped pistachios. They’re elegant, flavorful, and surprisingly doable at home.
Why I’ll Love This Recipe
I love this recipe because the choux shells are light and hollow inside—perfect for holding decadent pistachio pastry cream made with pistachio paste and white chocolate. The dark chocolate topping with extra pistachio pieces brings contrast in flavor and texture. It delivers bakery-style indulgence in manageable steps.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For choux pastry
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Water and milk
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Unsalted butter
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All-purpose flour
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Eggs
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Salt and sugar
For pistachio pastry cream
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Whole milk
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Egg yolks
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Granulated sugar
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Cornstarch (or flour)
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High-quality pistachio paste (or freshly ground pistachios)
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White chocolate (optional but recommended)
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Vanilla extract (optional)
For dark chocolate ganache
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Dark chocolate
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Heavy cream
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Optional corn syrup for shine
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Chopped pistachios (for topping)
directions
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I make the choux pastry first: heat water, milk, butter, sugar, and salt; once boiling stir in flour, cook briefly to dry slightly, then whisk in eggs one at a time until smooth batter forms. Pipe logs onto parchment paper and bake at around 375–390 °F, allowing steam out before finishing baking until crisp and puffed.
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While the shells bake, I cook the pistachio pastry cream on the stove: whisk egg yolks with sugar and cornstarch, temper with hot milk, then bring to gentle boil until thickened. Off heat, I stir in pistachio paste (or puréed pistachios) and melted white chocolate if using. I chill with plastic wrap directly on the surface until set.
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I combine heavy cream, dark chocolate (and optional corn syrup), warming gently until fully melted into a shiny ganache. I cool until pourable.
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Once shells are cooled, I transfer pastry cream to a piping bag and fill each éclair through the bottom or slice open.
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Then I dip the top of each éclair into ganache, smooth it, and sprinkle chopped pistachios on top while it’s still soft.
Servings and timing
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Serves: about 12 large éclairs or 24 mini éclairs depending on size
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Prep time: ~30 minutes (shells and cream)
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Cook time: ~25–30 minutes (baking choux)
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Chill time: ~1–3 hours (setting pastry cream and ganache)
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Total time: ~1½ to 2 hours including cooling and assembly
Variations
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I’ve tried simpler fillings: skip the white chocolate and stir pistachio paste into vanilla pastry cream; or make a diplomat version by folding whipped cream into cooled custard.
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To simplify decor, I skip ganache and dust top with powdered sugar or glaze lightly.
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I substitute raspberry jam or fruit purée layered under pistachio cream for a fruity twist.
storage/reheating
I store assembled éclairs lightly covered in the fridge for up to 2 days—best eaten the same day for crispness.
If filling ahead, I refrigerate shells and cream separately and assemble just before serving. I don’t reheat—chilled is how they taste best.
FAQs
What if my pastry cream is grainy or separated?
I whisk constantly while cooking to avoid lumps. Passing through a fine mesh sieve helps smooth any thickened spots. I also chill thoroughly before using.
Can I skip pistachio paste and use ground nuts?
Yes—freshly ground blanched pistachios work well. Blanch to remove skins for the best green color and a smooth flavor.
How do I keep choux shells from collapsing?
Bake until golden and firm. For best results, I allow steam to escape by leaving the oven door ajar briefly after the initial bake. Then I resume baking until completely dry inside.
Can I make these gluten-free or vegan?
These are classic versions using all-purpose flour, eggs, dairy. For gluten-free or vegan adaptations, specialized recipes exist using alternative flours, plant milk, and egg replacers—but textures may differ.
Does ganache need to be chocolate?
Not necessarily. Some versions use white chocolate or a simple sugar glaze, or even a flavored fondant topping for color variation. I stick with dark chocolate for contrast and richness.
Conclusion
I bake Pistachio Éclairs when I want something exquisite that feels fancy but is entirely home-baked. The soft custard inside crisp choux, paired with dark chocolate and pistachio crunch, offers a dessert that’s both nostalgic and refined. Perfect for parties, tea time, or impressive baking treats anyone can enjoy.
Print
Pistachio Éclairs
- Total Time: ~1 h 30 min
- Yield: 12 éclairs
Description
Elegant choux pastry filled with creamy pistachio pastry cream and topped with rich dark‑chocolate (or white‑chocolate) ganache and chopped pistachios for a nutty crunch.
Ingredients
For the choux pastry:
¼ cup (60 ml) water
¼ cup (60 ml) whole milk
3 Tbsp (about 45 g) unsalted butter
¼ tsp salt
1¼ tsp sugar
2½ oz (≈ 70 g) all‑purpose flour
2 large eggs (~95 g total after cracking)
For the pistachio pastry cream:
2 cups (480 ml) whole milk
4 large egg yolks
4 Tbsp (≈ 40 g) cornstarch
7 Tbsp (≈ 87 g) granulated sugar
2 oz (≈ 60 g) roasted pistachio paste
2 oz (≈ 60 g) white chocolate
¼ tsp salt
1 tsp vanilla extract (optional)
For the dark chocolate ganache topping:
3 oz (≈ 85 g) dark chocolate (~64 %)
⅓ cup (≈ 80 ml) heavy cream
Optional: 1.5 oz pistachios (≈ 42 g), chopped, for garnish
Instructions
Make choux pastry: Preheat oven to 390 °F (200 °C). In a saucepan, combine water, milk, butter, salt, and sugar. Bring to a boil until butter melts. Remove from heat, stir in flour all at once, then return to low heat and stir for 2‑3 minutes until mixture pulls away from pan and forms a dough.
Transfer dough to mixer or bowl and let cool briefly. Beat in eggs one at a time until the dough is smooth, glossy, and drops slowly off the spoon.
Pipe 10–12 oblong éclairs (~4 inch) onto parchment‑lined baking sheets. Bake at 390 °F for 3–4 minutes, reduce heat to 180 °C (≈ 350 °F), and bake 12–15 minutes until golden and firm. Pierce shells to release steam and let cool completely.
Prepare pistachio pastry cream: In a saucepan, heat milk with pistachio paste until steaming. Whisk egg yolks, sugar, cornstarch, and salt; temper with hot milk slowly. Return to saucepan and whisk over medium heat until mixture thickens and boils. Remove from heat, stir in white chocolate until melted, then whisk in vanilla. Chill covered until fully cool.
Fill éclairs: Using a small round tip, pipe pistachio cream into each cooled éclair shell from one or both ends until filled.
Make ganache: Warm heavy cream, pour over chopped dark chocolate, let sit 1 min, then stir until smooth. Dip tops of filled éclairs into ganache and allow excess to drip off. Immediately sprinkle with chopped pistachios.
Serve immediately or refrigerate in airtight container for up to 3‒4 days; best consumed within 1 day while pastry remains crisp.
- Prep Time: ~1 h 10 min
- Cook Time: ~20 min
- Category: Dessert
