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Pistachio Éclairs

Pistachio Éclairs
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Pistachio Éclairs blend the airy lightness of classic choux pastry with a rich, nutty pistachio cream filling and a silky white chocolate glaze, delivering an elegant dessert that balances creamy indulgence with a satisfying crunch.

Ingredients

Scale

Choux Pastry

  • 1 cup water
  • 8 tablespoons unsalted butter
  • 1 cup all-purpose flour
  • 4 large eggs (room temperature)

Pistachio Cream Filling

  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1/3 cup pistachio paste

Glaze and Garnish

  • 4 ounces white chocolate
  • 1/4 cup chopped pistachios

Instructions

  1. Prepare the Choux Pastry: Start by heating water and butter in a saucepan until the butter melts and the mixture boils. Remove from heat, then stir in all the flour at once until it forms a dough ball. Return the pan to low heat to dry the dough slightly while stirring constantly. Transfer the dough to a mixer bowl and gradually beat in eggs one at a time until you achieve a glossy, pipeable consistency.
  2. Pipe and Bake the Éclair Shells: Using a piping bag fitted with a large round tip, pipe uniform lengths of dough onto a parchment-lined baking sheet. Leave enough space between each éclair for expansion. Bake in a preheated oven at 375°F (190°C) for 25–30 minutes or until puffed and golden brown. Avoid opening the oven door during baking to prevent collapse.
  3. Make the Pistachio Cream Filling: While the shells bake, whip the heavy cream with powdered sugar until soft peaks form. Gently fold in pistachio paste until fully combined, creating a velvety, nutty cream. Taste and adjust sweetness if needed.
  4. Assemble the Éclairs: Once the shells have cooled, slice them horizontally or pipe into the bottom with the pistachio cream. Fill generously to ensure every bite is rich and creamy. Press the top shells gently to secure the filling.
  5. Glaze and Garnish: Melt white chocolate and spread a thin layer over the top of each éclair. While still wet, sprinkle chopped pistachios for a crunchy finish. Chill for a few minutes to set the glaze before serving.

Notes

  • Measure flour carefully using a kitchen scale to ensure perfect dough consistency and avoid dense pastry.
  • Use room temperature eggs to blend seamlessly and help the dough rise properly.
  • Do not underbake; shells should be dry and crisp to prevent collapsing once cooled.
  • Keep the pistachio cream chilled until assembly to maintain structure and ease piping.
  • Apply the glaze quickly so it spreads smoothly before setting.

Nutrition

Keywords: pistachio éclairs, French pastry, choux pastry, pistachio cream, dessert, white chocolate glaze, nutty dessert

Find it online: https://sophiespace.com/pistachio-clairs/