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Chocolate-Dipped Pistachio Éclairs with Pistachio Pastry Cream Recipe

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4.2 from 44 reviews

  • Author: Amina
  • Total Time: 2 hours 20 minutes
  • Yield: 10 to 12 éclairs

Description

These Pistachio Éclairs are a sophisticated dessert featuring crisp choux pastry filled with a luscious green pistachio pastry cream and topped with a rich dark chocolate glaze. The combination of crunchy shells, smooth and slightly salty pistachio cream, and glossy chocolate creates a delightful balance of flavor and texture. Perfect for entertaining or a special treat, these éclairs require some preparation but offer a refined and impressive result.

Ingredients

For the 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

For the 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

For the Chocolate Glaze

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

For 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 the pan 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 continue stirring for 1–2 minutes to cook out some moisture, forming a smooth, cohesive ball.
  3. Add the Eggs: Transfer the dough to a bowl and let it 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 them about 1 inch apart. Wet a finger with water and gently smooth any peaks on the piped dough.
  5. Bake the Shells: Bake in the oven for 15 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and bake for another 15–20 minutes until puffed and golden brown.
  6. Cool the Shells: Remove the éclairs from the oven and quickly poke a small hole in each shell with a skewer or toothpick to release steam. Transfer to a wire rack and let cool completely.
  7. Make the Pastry Cream: Heat milk with vanilla extract in a saucepan over medium heat until warm. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth.
  8. Temper the Eggs: Slowly pour the warm milk into the egg mixture while whisking constantly. Return mixture to the saucepan and cook over medium heat, stirring until thickened and bubbling.
  9. Add Pistachio: Remove pastry cream from heat; stir in pistachio paste and green food coloring if using. Let cool to room temperature, then cover and chill until cold.
  10. Lighten the Cream: Whip the heavy cream to soft peaks, then fold gently into the chilled pistachio pastry cream until smooth. Chill again until firm.
  11. Make the Glaze: Combine chopped chocolate and cream in a heatproof bowl. Melt gently using microwave bursts or double boiler, stirring until smooth and glossy.
  12. Assemble the Éclairs: Slice each cooled shell horizontally. Pipe or spoon pistachio cream onto the bottom halves, then replace top halves.
  13. Add the Glaze: Spoon glaze over tops or dip éclair tops into the glaze. Optionally sprinkle chopped pistachios while the glaze is still wet.
  14. Chill and Serve: Refrigerate filled éclairs for about 30 minutes to set. Serve chilled or at room temperature.

Notes

  • Make sure to poke holes in the hot shells after baking to prevent sogginess.
  • Using pistachio paste provides an intense nutty flavor but can be adjusted to taste.
  • Food coloring is optional but enhances the lovely green color of the filling.
  • Handle the chocolate glaze gently to keep a smooth glossy finish without seizing.
  • These éclairs can be made a day ahead and stored covered in the refrigerator.
  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://aminabakes.com/chocolate-dipped-pistachio-eclairs-with-pistachio-pastry-cream-recipe/