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Pistachio Éclairs with Chocolate Glaze Recipe

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4.2 from 62 reviews

This recipe for Pistachio Éclairs with Chocolate Glaze combines classic choux pastry filled with a luscious pistachio-flavored cream and topped with a smooth dark chocolate glaze. Perfect as an elegant dessert or special treat, these éclairs offer a delightful balance of buttery pastry, nutty sweetness, and rich chocolate finish.

  • Total Time: 1 hour 5 minutes
  • Yield: 8-10 éclairs

Ingredients

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 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.
  2. Cook the Dough: Return the pan to medium heat and stir continuously for 1–2 minutes to cook out moisture. The dough will form a smooth, cohesive ball.
  3. Add the Eggs: Transfer dough to a bowl. Let cool for 5 minutes. Beat in eggs one at a time, mixing well after each addition until dough is smooth, glossy, and pipeable.
  4. Pipe the Éclairs: Fill a piping bag with a large round tip and pipe 4-inch long lines onto a parchment-lined baking sheet, spacing 1 inch apart. Smooth any peaks with a wet finger.
  5. Bake the Shells: Bake at 400°F (200°C) for 15 minutes. Without opening oven, 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 and quickly poke holes with a skewer to release steam. Transfer to a wire rack to cool completely.
  7. Make the Pastry Cream: Heat milk with vanilla over medium heat until warm. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
  8. Temper the Eggs: Slowly pour warm milk into egg mixture while whisking. Return mixture to saucepan and cook over medium heat, stirring constantly until thickened and bubbling.
  9. Add Pistachio: Remove from heat and stir in pistachio paste and optional green food coloring. Cool to room temperature, then cover and chill until cold.
  10. Lighten the Cream: Whip heavy cream to soft peaks. Gently fold into chilled pistachio pastry cream until smooth. Refrigerate to firm before use.
  11. Make the Glaze: Combine chopped chocolate and cream in a heatproof bowl. Melt using microwave in bursts or double boiler, stirring until smooth and glossy.
  12. Assemble the Éclairs: Slice each cooled shell horizontally in half. Pipe or spoon pistachio cream onto bottom half, then replace top shell.
  13. Add the Glaze: Spoon glaze over the top or dip tops into glaze. Optionally sprinkle with chopped pistachios while glaze is wet.
  14. Chill and Serve: Refrigerate assembled éclairs for about 30 minutes until set. Serve chilled or at room temperature.

Notes

  • To ensure crisp shells, poke holes to release steam immediately after baking.
  • Use fresh pistachio paste for the best flavor in the filling.
  • Green gel food coloring is optional and used to enhance pistachio color.
  • Chocolate glaze can be adjusted in thickness by varying cream quantity.
  • Store filled éclairs in the refrigerator and consume within 2 days for optimal freshness.
  • Author: Adeline
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

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