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Pistachio Éclairs Recipe with Chocolate Glaze Recipe

Pistachio Éclairs Recipe with Chocolate Glaze Recipe
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★★★★★

5.1 from 10 reviews

This luscious Pistachio Éclairs recipe features delicate choux pastry filled with a creamy, nutty pistachio pastry cream and topped with a rich dark chocolate glaze. Perfect for an elegant dessert or special occasion treat, these éclairs combine the crispness of freshly baked shells with a smooth, buttery filling and a decadent glossy chocolate finish.

Ingredients

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Choux Pastry

  • 1/2 cup (120 ml) water
  • 1/2 stick (60 g) unsalted butter
  • Pinch of salt
  • 2/3 cup (80 g) all-purpose flour
  • 2 large eggs

Pistachio Filling

  • 1 1/2 cups (375 ml) whole milk
  • 1 teaspoon vanilla extract
  • 3 large egg yolks
  • 1/3 cup (65 g) granulated sugar
  • 2 tablespoons cornstarch
  • 1/2 cup pistachio paste or pistachio butter
  • 1–2 drops green gel food coloring (optional)
  • 1/2 cup (120 ml) heavy cream

Chocolate Glaze

  • 3 oz (85 g) dark chocolate, chopped
  • 1/4 cup (60 ml) heavy cream

Garnish

  • Chopped pistachios (optional)

Instructions

  1. Make the Choux Pastry: Preheat the oven to 400°F (200°C). In a medium saucepan, combine the water, butter, and salt. Bring to a boil over medium heat. Once the butter has melted, remove from heat and immediately add the flour all at once. Stir vigorously until the dough comes together and pulls away from the sides of the pan.
  2. Cook the Dough: Return the pan to medium heat and stir continuously for 1–2 minutes to cook out moisture. The dough should form a smooth, cohesive ball.
  3. Add the Eggs: Transfer the dough to a bowl and cool for 5 minutes. Beat in the eggs one at a time, mixing well after each addition until the dough becomes smooth, glossy, and pipeable.
  4. Pipe the Éclairs: Fill a piping bag fitted with a large round tip and pipe 4-inch lines onto a parchment-lined baking sheet, spacing 1 inch apart. Wet a finger with water and gently smooth any peaks.
  5. Bake the Shells: Bake at 400°F (200°C) for 15 minutes. Without opening the door, reduce temperature to 350°F (175°C) and bake for 15–20 minutes until puffed and golden brown.
  6. Cool the Shells: Remove from oven; poke small holes in each shell with a skewer or toothpick to release steam. Transfer to wire rack to cool completely.
  7. Make the Pastry Cream: Heat the milk and vanilla over medium heat until warm. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly pour warm milk into egg mixture while whisking, then return to saucepan.
  8. Temper the Eggs: Cook mixture over medium heat, stirring constantly until thickened and bubbling.
  9. Add Pistachio: Remove from heat and stir in pistachio paste and food coloring if using. Cool to room temperature, then cover and chill until cold.
  10. Lighten the Cream: Whip heavy cream to soft peaks and gently fold into chilled pistachio pastry cream. Refrigerate to firm up.
  11. Make the Glaze: Combine chopped chocolate and cream in a heatproof bowl. Melt using microwave in short bursts or double boiler, stirring until smooth and glossy.
  12. Assemble the Éclairs: Slice each cooled shell horizontally. Pipe or spoon pistachio cream on bottom half, then replace top half.
  13. Add the Glaze: Spoon or dip tops of éclairs into chocolate glaze. Optionally sprinkle with chopped pistachios while glaze is wet.
  14. Chill and Serve: Refrigerate filled éclairs for about 30 minutes until set. Serve chilled or at room temperature.

Notes

  • Make sure to poke holes in the baked shells immediately after baking to prevent sogginess by releasing steam.
  • Using a piping bag helps achieve uniform éclair shapes and neat filling distribution.
  • Green gel food coloring in the pistachio cream is optional but adds a lovely color.
  • Chilling the pastry cream before mixing in whipped cream ensures a light and stable filling.
  • Use high-quality dark chocolate for the best tasting glaze.
  • Chopped pistachios on top add a nice crunch and enhance presentation.
  • Éclairs are best enjoyed within 1-2 days of assembly for optimal texture and flavor.

Nutrition

Keywords: pistachio éclairs, French pastry, choux pastry, pistachio cream, chocolate glaze, dessert recipe, elegant sweets

Find it online: https://chefmilacook.com/pistachio-eclairs-recipe-with-chocolate-glaze-recipe/