Description
Indulge in these elegant Pistachio Éclairs, featuring light and airy choux pastry filled with creamy pistachio-infused pastry cream and topped with a luscious pistachio white chocolate glaze. A sophisticated French dessert perfect for special occasions or a delightful treat.
Ingredients
Scale
Choux Pastry
- 1/2 cup water
- 1/2 cup whole milk
- 1/2 cup unsalted butter, cut into pieces
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs, at room temperature
Pistachio Pastry Cream
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1/3 cup pistachio paste
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Pistachio Glaze
- 3/4 cup heavy cream
- 6 ounces white chocolate, chopped
- 2 tablespoons pistachio paste
- Finely chopped pistachios, for garnish
Instructions
- Prepare the Oven and Baking Sheets: Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy removal of the éclairs.
- Make the Choux Pastry Dough: In a saucepan, combine water, milk, unsalted butter, granulated sugar, and salt. Bring the mixture to a boil over medium heat. Once boiling, remove from heat and add the all-purpose flour all at once. Stir vigorously with a wooden spoon until the dough is smooth and pulls away from the sides of the pan, forming a ball.
- Incorporate the Eggs: Let the dough cool slightly, about 5 minutes, to avoid scrambling the eggs. Then add the eggs one at a time, thoroughly mixing each before adding the next. The dough should become smooth, glossy, and hold its shape when piped.
- Pipe the Éclairs: Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-inch long lines on the prepared baking sheets, spacing them evenly to allow for expansion while baking.
- Bake the Éclairs: Bake at 400°F for 20 minutes to allow the éclairs to puff and set. Then reduce the oven temperature to 350°F (175°C) and bake for an additional 15 minutes until they turn golden brown and crisp. Remove from the oven and let cool completely on wire racks.
- Prepare the Pistachio Pastry Cream: Heat the whole milk in a saucepan until it begins to steam, but do not boil. In a mixing bowl, whisk together granulated sugar, egg yolks, cornstarch, and pistachio paste until smooth and well combined.
- Temper the Egg Mixture: Gradually whisk the hot milk into the egg yolk mixture to raise the temperature and prevent curdling. Return the combined mixture to the saucepan and cook over medium heat, stirring constantly until it thickens to a custard-like consistency.
- Finish the Pastry Cream: Remove the saucepan from heat and stir in unsalted butter and vanilla extract until fully incorporated and silky. Transfer the pastry cream to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and chill until completely cold.
- Make the Pistachio Glaze: Heat the heavy cream in a small saucepan until it just starts to simmer. Pour it over the chopped white chocolate and pistachio paste in a heatproof bowl. Stir gently until the mixture is smooth, glossy, and fully combined.
- Assemble the Éclairs: Fill a piping bag with the chilled pistachio pastry cream. Using a small tip, make holes in the bottom or side of each éclair and pipe the cream until filled. Dip the tops of the éclairs into the pistachio glaze and place them on a tray. Sprinkle finely chopped pistachios on top for garnish.
- Set and Serve: Allow the glaze to set at room temperature or in the refrigerator before serving. Enjoy these refined pistachio éclairs fresh for the best taste and texture.
Notes
- Use high-quality pistachio paste for the best flavor and vibrant natural color in the pastry cream and glaze.
- The pastry cream can be made up to one day in advance and refrigerated, allowing the flavors to deepen and simplifying assembly.
- Ensure eggs are at room temperature to incorporate smoothly into the choux dough.
- Let the éclairs cool completely before filling to prevent the pastry cream from melting and the dough from becoming soggy.
