Pistachio Eclairs
Elegant and nutty, these Pistachio Eclairs feature crisp choux pastry filled with a silky pistachio custard and topped with a smooth glaze and chopped pistachios.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter
- 1 cup water
- 1/4 teaspoon salt
- 4 large eggs
- 2 cups milk
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 4 egg yolks
- 1/2 cup finely ground pistachios
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar (for glaze)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a saucepan, combine water, butter, and salt. Bring to a boil, then add flour and stir vigorously until dough forms and pulls away from the pan.
- Transfer dough to a bowl. Let cool slightly. Add eggs one at a time, beating until smooth and glossy.
- Pipe dough into 4-inch strips on the baking sheet. Bake for 20 minutes, reduce heat to 350°F (175°C), and bake another 10–15 minutes. Cool completely.
- For filling, heat milk and ground pistachios in a saucepan. In a bowl, whisk egg yolks, sugar, cornstarch, and a splash of milk.
- Slowly whisk hot milk into yolk mixture, return to heat, and cook until thick. Stir in vanilla, then chill completely.
- Slice eclairs and fill with chilled pistachio custard.
- Mix powdered sugar with a bit of milk and optional pistachio paste for glaze. Dip tops of eclairs and garnish with chopped pistachios.
Notes
- Cool dough slightly before adding eggs to avoid scrambling.
- Chill custard fully before piping to set properly.
- Fill just before serving to keep pastry crisp.
Find it online: https://tastyze.com/pistachio-eclairs/