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Recipe 0a1438aa4d

Pistachio Éclairs

Delightful éclairs filled with silky pistachio cream and topped with a glossy dark chocolate glaze, perfect for special occasions and impressive desserts.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert, Snack
Cuisine French, Pastry
Servings 12 éclairs
Calories 210 kcal

Ingredients
  

For the Choux Dough

  • 1 cup all-purpose flour Use standard all-purpose flour for structure.
  • 1/2 cup unsalted butter Controls salt content.
  • 1 cup water Creates steam pockets in baking.
  • 1/4 teaspoon salt Essential for balance.
  • 4 large eggs Add one at a time for smooth dough.

For the Pistachio Cream Filling

  • 1 cup heavy cream Whips into a cloud for filling.
  • 1/2 cup pistachio paste Provides intense, luxurious flavor.
  • 1/2 cup powdered sugar Dissolves cleanly for a fluffy texture.

For the Dark Chocolate Glaze

  • 4 oz dark chocolate Choose at least 60% cocoa.
  • 1 tablespoon vegetable oil Keeps the glaze glossy.

Instructions
 

Prepare the Choux Dough

  • Preheat oven to 425°F (220°C).
  • In a medium saucepan, combine water, butter, and salt. Heat until butter melts and mixture boils.
  • Add the flour all at once, stirring vigorously until a dough forms and pulls away from the sides.
  • Cook the dough over low heat for 1–2 minutes, stirring constantly to dry it slightly.
  • Transfer the dough to a mixing bowl and let cool for a few minutes.
  • Add eggs one at a time, mixing well after each addition until smooth and elastic.

Bake the Éclairs

  • Fit a piping bag with a round tip and pipe 4-inch strips onto a lined baking sheet, spacing them 2 inches apart.
  • Bake at 425°F for 10 minutes, then reduce to 375°F (190°C) and bake for another 15–20 minutes until golden and puffed.
  • Transfer the shells to a rack to cool completely.

Make the Pistachio Cream Filling

  • In a chilled bowl, whip heavy cream to soft peaks.
  • Gently fold in pistachio paste and powdered sugar until evenly tinted.
  • Fill each cooled shell with the pistachio cream using a piping bag.

Prepare the Chocolate Glaze

  • Melt dark chocolate with vegetable oil in a microwave or double boiler until glossy.
  • Dip the top of each filled éclair in the chocolate glaze and set on a rack to let the glaze set.

Notes

Use room-temperature eggs for easier incorporation. Ensure shells are completely cool before filling to avoid melting the cream.

Nutrition

Serving: 1gCalories: 210kcalCarbohydrates: 25gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 110mgSugar: 5g
Keyword Baking, Chocolate, Dessert, Éclairs, Pistachio
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