About
If you’re looking to elevate your dessert game, these Pistachio Cream-filled Éclairs are a must-try! Light, airy choux pastry is the perfect vessel for the velvety, nutty pistachio cream that fills each bite. Whether you’re treating yourself to a special snack or impressing guests at a gathering, these homemade éclairs offer a delightful balance of flavors and textures. With just a few simple ingredients and a little patience, you can create a gourmet dessert that’s both sophisticated and irresistible. Get ready to indulge in a truly decadent treat!
Serves: 10-11
Cook time: 1 hour 30 min
Difficulty: medium
Ingredients
For the Éclairs
- 3 oz (75 ml) water
- 3 oz (75 ml) milk
- 120 g flour (about 3/4 cup)
- 4 tablespoons (60 g) butter, room temperature
- 150 g eggs (about 3 large eggs) + 1 egg for egg wash
- Pinch of salt
- Almond flakes (for garnish)
For the Pistachio Cream
- 300 ml milk (about 1 1/4 cups)
- 4 egg yolks
- 70 g sugar (about 1/3 cup)
- 50 g flour (about 1/3 cup)
- 1 teaspoon vanilla extract
- 70 g pistachio paste (about 1/4 cup), unsweetened
- 60 g butter, room temperature (about 4 tablespoons))
Step-by-step
1
Prepare the Pistachio Cream: In a saucepan, heat 300 ml of milk over medium heat until simmering.
2
In a bowl, whisk together 4 egg yolks, 70 g sugar, and 50 g flour until smooth.
3
Slowly pour the hot milk into the egg mixture, whisking continuously to avoid curdling.
4
Return the mixture to the saucepan and cook over medium heat, whisking constantly until thickened into a custard-like consistency.
5
Remove from heat, transfer into a mixing ball, cover with plastic wrap and let it completely cool.
6
Once the cream completely cooled, stir in 70 g pistachio paste, 3 drops of pistachio extract, and 60 g butter until smooth. Set aside.
7
Prepare the Choux Pastry: Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
8
In a saucepan, combine 3 oz water, 3 oz milk, 4 tablespoons butter, and a pinch of salt. Bring to a boil over low heat.
9
Once the mixture comes to a boil, add 120 g of flour all at once, stirring vigorously. Continue to mix until the dough comes together, and forms a smooth ball that sticks to the bottom of the pan. Keep stirring for another 2-3 minutes to ensure the dough dries out slightly and the flour is fully incorporated.
10
Let the dough cool for a few minutes, then add 150 g eggs (3 large eggs), one at a time, mixing well after each addition until smooth and glossy.
11
Transfer the dough to a piping bag, pipe 1 1/2×4-inch strips onto the baking sheet, brush with egg wash, and sprinkle with almond flakes.
12
Bake for 15 minutes at 450°F (230°C), then reduce heat to 325°F (165°C) and bake for 20 more minutes. Let cool completely.
13
Once cooled, pipe the pistachio cream into the center of each éclair. Serve immediately, or refrigerate until ready to enjoy.
Flavorjazz 
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