Pistachio Cream Éclairs

Name: Pistachio Cream Éclairs
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: France
Ingredients: 125 ml of water; 50 g of butter; 1 pinch of salt; 5 g of sugar; 75 g of flour; 2 eggs (large); 250 ml of milk; 2 egg yolks; 50 g of sugar; 20 g of cornstarch; 40 g of pistachio paste; 20 g of butter (cold); 100 g of powdered sugar; 15 g of pistachio paste; 2 tbsp of water (about); 20 g of pistachios (unsalted, crushed)

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Delicate éclairs filled with a silky pistachio pastry cream and topped with a smooth glaze with nutty notes. A refined pastry that elegantly revisits a great classic of French tradition.

Total time: 1 h 15
Prep: 45 min
Cook: 30 min
Rest: 1 h
Difficulty: Medium
Per person: €0.83

By the CookinBreak team

Goes well with

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As a main

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To drink

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Nutrition facts

per serving · estimate

390kcal

Protein9 g9%
Carbs45 g43%
Fat22 g48%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For perfectly puffed éclairs, let them dry for a few minutes in the turned-off oven after baking. Use a good-quality pistachio paste for an intense flavor and a lovely natural color without adding any food coloring.

Freezing : Can you freeze this recipe?

Yes

Baked, unfilled choux pastry freezes very well, up to 2 months in freezer bags. Pastry cream does not freeze well (grainy texture). Assembled éclairs are not recommended for freezing.

Storage : How long does it keep?

Not suited to batch cooking. The choux pastry softens and the cream does not keep well. Eat within 24h once assembled.

Making ahead : Can you make it the day before?

Yes

The choux pastry can be made and kept 24h in the fridge unbaked, or baked and kept at room temperature for 24h. The pastry cream can be made the day before and kept in the fridge for 24h in an airtight container with plastic wrap pressed onto the surface. Assemble on the

Reheating : How do you reheat it?

Do not reheat. Eat fresh. Unfilled choux pastry can be refreshed for 5-7 min in the oven at 160°C or in the air fryer at 150°C.

Variations

Sprinkle with crushed pistachios before the glaze sets.
Poke several small holes under each éclair to fill them.
Dip the tops in the glaze or spread it on with a spatula.

Mistakes to avoid

Filling éclairs or cream that are still warm: wait until they are completely cold.
Opening the oven too early: wait until they are puffed and golden.
Forgetting to press plastic wrap onto the cream: it would form a skin.

Frequently asked questions

How do you make successful choux pastry?

Bring the water, butter, sugar and salt to a boil, add the flour all at once off the heat, dry it out over low heat, then beat in the eggs one at a time until the dough is smooth and glossy.

How do you bake the éclairs?

Pipe even logs onto a baking sheet and bake for 25 to 30 minutes at 180 °C until puffed and golden, then let them dry in the turned-off oven with the door slightly ajar.

How do you make the pistachio pastry cream?

Whisk the egg yolks with the sugar and cornstarch, pour in the hot milk, thicken over medium heat while stirring, then mix in the pistachio paste and cold butter, cover with plastic wrap and let cool.

How do you fill and glaze the éclairs?

Poke several small holes under each éclair and fill them with cream using a piping bag, then dip the tops in the powdered sugar and pistachio paste glaze and sprinkle with crushed pistachios.