Imagine breaking through a delicate, burnished shell to reveal a billow of pale-green pistachio cream, cool and satin-smooth, perfumed with roasted nut aroma and a whisper of vanilla.
A glossy ribbon of dark chocolate tops each éclair, cracking softly under your teeth before melting into the lush filling—comfort in a few indulgent bites. These pistachio cream filled éclairs matter to me because they transform simple ingredients into a small celebration: color, texture, and flavor in perfect balance.
They’re ideal for make-ahead moments—freeze the shells for busy weeknights, assemble for a last-minute dessert, or crown a leisurely Sunday supper with something elegant yet friendly.
When my sister announced a surprise visit, this recipe saved the day: I re-crisped frozen shells, whisked the cream, and we shared warm coffee and éclairs like it had all been planned.
Ready? Let’s cook!
Why You’ll Love It
- Delivers bold pistachio flavor with silky, cloud-light pastry cream
- Achieves bakery-level choux: crisp shells, hollow centers, perfect rise
- Balances textures: crunchy nuts, glossy chocolate, creamy filling
- Streamlined steps with reliable, make-ahead and freeze options
- Impresses guests; elegant, picture-perfect French dessert at home
Ingredients
- 120 ml water — room temp to start
- 120 ml whole milk — adds richness to choux
- 115 g unsalted butter, cubed — European-style if possible
- 6 g granulated sugar — just a pinch for browning
- 3 g fine sea salt — balances flavors
- 150 g all-purpose flour, sifted — low protein for tender puffs
- 4 large eggs, room temperature — incorporate more easily
- 500 ml whole milk — for pastry cream base
- 100 g granulated sugar — for pastry cream sweetness
- 30 g cornstarch — thickens pastry cream cleanly
- 4 large egg yolks — for custard richness
- 30 g unsalted butter, softened — finishes pastry cream silky
- 120 g pure pistachio paste — 100% nuts, no sugar
- 2 g vanilla extract — rounds out flavor
- 1 g fine sea salt — sharpens pistachio notes
- 200 ml heavy cream, cold — to lighten pastry cream
- 80 g dark chocolate, chopped — 60–70% for glaze
- 40 ml heavy cream — for chocolate glaze
- 20 g shelled pistachios, finely chopped — garnish with color and crunch
Step-by-Step Method
Make the Choux Base
Preheat the oven to 200°C. Line two baking sheets with parchment. In a saucepan, bring water, milk, butter, sugar, and salt to a rolling boil. Remove from heat. Dump in sifted flour at once. Stir vigorously until no dry spots remain. Return to medium heat. Cook, stirring, until smooth and a thin film forms on the pan, about 2 minutes.
Cool Slightly & Beat in Eggs
Transfer dough to a large bowl. Cool 5 minutes until warm, not hot. Beat in eggs one at a time with a mixer. Fully incorporate each before adding the next. Aim for glossy dough that forms a thick V when lifted. Adjust with a little beaten egg if too stiff. Fill a piping bag with a large round tip.
Pipe the Eclairs
Pipe 12 logs about 12 cm long on the prepared sheets, spacing well. Smooth peaks with a damp finger. Lightly mist with water to encourage even puffing. Bake at 200°C for 15 minutes. Reduce heat to 175°C and bake 15–20 minutes more until deeply golden and puffed. Avoid opening the oven early.
Dry & Cool the Shells
Turn off the oven. Pierce each éclair with a small slit to release steam. Return to the oven with the door ajar for 10 minutes to dry. Transfer shells to a cooling rack and let cool completely. Make certain shells are crisp and hollow. This prevents sogginess once filled and helps them hold the pistachio cream.
Cook the Pastry Cream Base
Heat milk in a saucepan until steaming, not boiling. In a bowl, whisk sugar, cornstarch, egg yolks, and salt until thick and pale. Temper by slowly whisking in half the hot milk. Return the mixture to the pan with remaining milk. Cook over medium heat, whisking constantly, until thick bubbles form and lines hold.
Finish with Pistachio & Chill
Remove from heat. Whisk in butter, pure pistachio paste, and vanilla until smooth. Strain through a fine-mesh sieve into a clean bowl. Press plastic wrap directly onto the surface to prevent a skin. Chill until cold, about 1 hour. The cream should be thick, silky, and fully set before folding in whipped cream.
Lighten the Pistachio Cream
Whip cold heavy cream to soft peaks. Gently fold into the chilled pistachio pastry cream until smooth and airy. Avoid overmixing to keep volume. Transfer the pistachio cream to a piping bag fitted with a small round or Bismarck tip. Keep chilled if not filling immediately to maintain structure.
Fill the Eclairs
Pierce two holes on the ends or underside of each cooled shell. Insert the tip and pipe cream into each hole until the éclair feels heavy and full. Stop when slight resistance is felt. Wipe any excess. Arrange filled éclairs on a tray. Keep refrigerated while preparing the glaze to preserve crispness.
Make the Chocolate Glaze
Heat 40 ml heavy cream until steaming. Pour over finely chopped dark chocolate. Let sit 1 minute, then stir from the center until glossy and smooth. If needed, warm briefly to loosen. Aim for a fluid, dip-able consistency that clings to the tops without running off. Allow to cool slightly before using.
Dip & Garnish
Dip the tops of filled éclairs into the chocolate glaze. Let excess drip back into the bowl. Place on a rack or lined tray. Sprinkle with finely chopped pistachios for crunch and color. Chill 20–30 minutes to set the glaze. Serve the éclairs the same day for best texture and flavor.
Ingredient Swaps
- No pistachio paste: blend 120 g raw/roasted unsalted pistachios with 1–2 tbsp neutral oil to a smooth paste; or use hazelnut/almond paste.
- Dairy-free: swap milk with almond/oat milk, butter with vegan butter, and heavy cream with coconut cream (well-chilled).
Use dark chocolate that’s dairy-free.
- Gluten-free: replace flour in choux with a 1:1 gluten-free baking blend; add 1/4 tsp xanthan gum if your blend lacks it.
- Egg-free choux is tricky; for a similar dessert, use store-bought puff pastry (vegan if needed) and fill with egg-free pastry cream (thicken with extra cornstarch).
- Budget/availability: use vanilla pastry cream and fold in 60–80 g finely ground pistachios instead of paste; garnish with chopped nuts to boost flavor.
You Must Know
- Doneness • If the choux paste looks greasy or leaves butter puddles, beat in 1–2 teaspoons of beaten egg until it forms a smooth “thick V” that slowly ribbons off the spatula; this restores emulsion so it puffs evenly and avoids hollow shells.
- Troubleshoot • When piping logs, keep them 2.5–3 cm wide and about 12 cm long with squared ends; too thin collapses, too thick stays raw.
Look for pronounced ridges that hold shape and a light surface sheen before they go in.
– Doneness • For shells, aim for deeply golden all over with dry, papery sides and a light feel; if the sides still look pale or feel soft, add 5–7 minutes at 175°C.
Interiors should sound hollow when tapped and not squish.
- Make-Ahead • To keep crisp, store baked, unfilled shells in an airtight tin with a paper towel at room temp up to 24 hours, then re-crisp 5–8 minutes at 160°C; fill within 1 hour of serving so they don’t soften from the cream.
- Flavor Boost • For pistachio cream with rounder nut flavor, add a pinch (0.5–1 g) of fine sea salt and 1–2 teaspoons orange blossom water or 1 teaspoon lemon zest; the citrus lifts the 120 g pistachio paste without extra sweetness.
Serving Tips
- Plate two éclairs with a quenelle of pistachio gelato and raspberries.
- Dust tops lightly with powdered sugar; serve alongside espresso or pistachio latte.
- Drizzle extra chocolate sauce on the plate and scatter crushed pistachios.
- Add a swipe of raspberry coulis for color contrast and bright acidity.
- Serve chilled on a platter, garnished with candied citrus zest.
Storage & Make-Ahead
Refrigerate filled éclairs in an airtight container up to 2 days.
Best within 24 hours for crisp shells.
Make pastry cream 2 days ahead.
Whip and fold cream just before filling.
Bake shells 1–2 days ahead or freeze shells up to 2 months.
Recrisp at 160°C for 5–8 minutes before filling.
Reheating
Reheat unfilled shells: 160°C oven 5–8 minutes to re-crisp.
Filled éclairs: briefly microwave 5–10 seconds or warm in a 120°C oven a few minutes.
Avoid stovetop; keep glaze from melting.
Parisian Patisserie Window Cameo
Evening light spills across the glass, and I catch our pistachio cream éclairs poised like little jade-topped boats in a chocolate river.
I press closer to the patisserie window, where the air smells of warm butter and cocoa, and the city hum softens to a purr. You see them too, don’t you—sleek shells burnished gold, their glaze reflecting the streetlamps like thin moonlight. Pistachio freckles sparkle, a quiet constellation.
I imagine the snap of the glossy top, the whisper-crisp choux yielding to cool, nutty cream—silky, faintly floral, and faintly salty. We trade glances that say, yes. The bell over the door promises warmth, porcelain cups, and a small moment kept. I hold the scene like a postcard, then step inside.
Final Thoughts
Ready to bake? Give these pistachio cream éclairs a try and don’t be afraid to tweak the sweetness or swap the glaze for white chocolate to make them your own.
Share your favorite variations—I’d love to hear how they turn out!
Frequently Asked Questions
Can I Make These Gluten-Free Without Compromising Structure?
Yes—you can. I swap flour for a fine gluten-free blend plus 1 teaspoon psyllium husk. I beat eggs patiently until glossy ribbons form, bake thoroughly, then dry shells; they crackle, airy inside, tenderly cradling silky pistachio cream.
How Do I Troubleshoot Hollow Shells With Soggy Bottoms?
Dry them longer: I poke vents, bake till deeply golden, then leave in the turned-off oven ajar. I cool on a rack, fill only when cold, and avoid undercooked dough by cooking panade until steamy-smelling paste.
What Altitude Adjustments Are Needed for Choux Pastry?
At high altitude, I raise oven temp 10–15°C, add 1–2 tablespoons extra egg, and bake longer. I dry shells thoroughly, reduce moisture slightly, and avoid opening the door—steam escapes like mountain mist, leaving crisp, golden puffs.
Can I Color the Pistachio Cream Without Affecting Flavor?
Yes—you can. I’d tint it with gel coloring, a whisper at a time, so the pistachio sings true. I watch the cream swirl like pale spring leaves, silky and fragrant, untouched by any bitter dye.
Are There Nut-Free Alternatives Mimicking Pistachio Flavor?
Yes—use roasted pumpkin seed butter with almond-free extract alternatives like pistachio-style flavoring, plus a whisper of vanilla. I’d toast seeds, blend smooth, tint pale green, and fold into cream; it tastes nutty, buttery, and softly verdant.
Pistachio Cream Filled Eclairs
Equipment
- 2 baking sheets
- 1 Parchment paper roll
- 1 Medium saucepan
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Wooden spoon
- 1 electric mixer or hand whisk
- 1 piping bag
- 2 piping tips 1 large round, 1 small round or Bismarck
- 1 Cooling rack
- 1 Fine mesh sieve
- 1 small knife
Ingredients
- 120 ml water
- 120 ml whole milk
- 115 g unsalted butter cubed
- 6 g granulated sugar
- 3 g fine sea salt
- 150 g all-purpose flour sifted
- 4 large eggs room temperature
- 500 ml whole milk for pastry cream
- 100 g granulated sugar for pastry cream
- 30 g cornstarch
- 4 large egg yolks
- 30 g unsalted butter softened
- 120 g pistachio paste pure
- 2 g vanilla extract
- 1 g fine sea salt for pastry cream
- 200 ml heavy cream cold
- 80 g dark chocolate chopped for glaze
- 40 ml heavy cream for glaze
- 20 g shelled pistachios finely chopped for garnish
Instructions
- Preheat the oven to 200°C and line two baking sheets with parchment paper.
- Combine water, milk, butter, sugar, and salt in a medium saucepan and bring to a rolling boil over medium heat.
- Remove from heat, dump in sifted flour at once, and stir vigorously with a wooden spoon until no dry streaks remain.
- Return the pan to medium heat and cook the dough, stirring, until it forms a smooth mass and leaves a thin film on the pan, about 2 minutes.
- Transfer the dough to a large bowl and let cool 5 minutes until warm but not hot to the touch.
- Beat in the eggs one at a time with a mixer, fully incorporating each before adding the next, until the dough is glossy and forms a thick V when lifted.
- Fill a piping bag fitted with a large round tip and pipe 12 logs about 12 cm long on the prepared sheets, spacing well.
- Smooth any peaks with a damp finger and mist lightly with water.
- Bake at 200°C for 15 minutes, then reduce to 175°C and bake 15–20 minutes more until deeply golden and puffed.
- Turn off the oven, poke a small slit in each éclair with a knife, and return to the oven with the door ajar for 10 minutes to dry.
- Cool shells completely on a rack.
- For the pastry cream, heat milk in a saucepan until steaming but not boiling.
- In a bowl, whisk sugar, cornstarch, egg yolks, and salt until thick and pale.
- Slowly whisk in half the hot milk to temper, then return the mixture to the saucepan with the remaining milk.
- Cook over medium heat, whisking constantly, until thick bubbles form and the cream holds lines, about 2–3 minutes after boiling.
- Off heat, whisk in butter, pistachio paste, and vanilla until smooth.
- Strain through a sieve into a clean bowl, press plastic wrap onto the surface, and chill until cold, about 1 hour.
- Whip the cold heavy cream to soft peaks and fold into the chilled pistachio pastry cream until smooth.
- Fit a piping bag with a small round or Bismarck tip and fill with pistachio cream.
- Pierce the ends or underside of each éclair in two spots and pipe cream until the shells feel heavy.
- For the glaze, heat 40 ml cream until steaming, pour over chopped chocolate, let sit 1 minute, then stir until glossy.
- Dip the tops of filled éclairs into the chocolate glaze, letting excess drip back into the bowl.
- Sprinkle with chopped pistachios and chill 20–30 minutes to set before serving.
Notes
Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.
