Description
These Whipped Pistachio Cream Éclairs combine light, airy choux pastry with a luscious, nutty pistachio cream filling. Finished with a delicate dusting of powdered sugar and chopped pistachios, they’re the perfect elegant dessert for spring gatherings or special occasions. Their beautiful pale green filling and golden pastry shells create a stunning presentation that tastes even better than it looks!
Ingredients
Scale
For the choux pastry:
- 1 cup water
- ½ cup whole milk
- ½ cup (1 stick) unsalted butter, cut into pieces
- 1 tablespoon granulated sugar
- ½ teaspoon fine sea salt
- 1 cup all-purpose flour
- 4 large eggs, room temperature
For the whipped pistachio cream filling:
- 1 cup heavy whipping cream, cold
- ½ cup powdered sugar, sifted
- ¼ cup pistachio paste (store-bought or homemade)
- 1 teaspoon pure vanilla extract
- Pinch of kosher salt
To finish:
- Powdered sugar, for dusting
- 2 tablespoons chopped roasted pistachios
Instructions
- Preheat & prep: Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- Make the choux dough: In a medium saucepan over medium heat, combine the water, milk, butter, sugar, and salt. Bring just to a rolling boil, stirring occasionally.
- Incorporate the flour: Remove the pan from heat, add all the flour at once, and stir vigorously with a wooden spoon until the dough pulls away from the sides and forms a smooth ball. Return to the heat for 1–2 minutes, stirring constantly, to cook off some moisture.
- Add the eggs: Transfer the hot dough to the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl and hand mixer). With the mixer on low, add eggs one at a time, allowing each egg to fully incorporate before adding the next. The finished dough should be silky-smooth, pipeable, and hold its shape.
- Pipe the éclairs: Fit a pastry bag with a large round tip (about ½” opening). Fill the bag with dough and pipe 4-inch long strips, spacing them 2 inches apart on your prepared sheet.
- First bake: Bake at 400°F for 10 minutes—don’t open the oven door!
- Lower heat & finish baking: Without opening the door, reduce oven temperature to 350°F and bake an additional 15–18 minutes, until éclairs are puffed and golden. Turn off the oven, crack the door slightly, and let the pastries sit inside for 5 more minutes to dry out. Transfer to a wire rack to cool completely.
- Whip the pistachio cream: While your éclairs cool, chill a mixing bowl and whisk in the fridge for 10 minutes. Pour in the cold heavy cream and whip on medium speed until soft peaks form. Add the powdered sugar, vanilla, and salt, then whip to medium-firm peaks. Gently fold in the pistachio paste until streak-free and fluffy.
- Assemble the éclairs: Using a serrated knife, slice each éclair lengthwise about two-thirds through. Pipe or spoon the whipped pistachio cream generously into the bottom halves, then cap with the tops.
- Garnish & serve: Dust the assembled éclairs with powdered sugar and sprinkle with chopped roasted pistachios. Serve immediately for the best texture, or chill for up to 2 hours if you prefer them cold.
Notes
- For the best pistachio flavor, look for 100% pure pistachio paste without added sugar or artificial flavors.
- Unfilled éclair shells can be stored in an airtight container for up to 24 hours or frozen for up to 1 month.
- If your pistachio cream begins to soften, refrigerate it for 15 minutes before continuing to pipe.
- For a make-ahead option, prepare all components separately and assemble within 2 hours of serving.
- The cream will hold its shape best if all tools and ingredients are thoroughly chilled before whipping.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 éclair
- Calories: 285
- Sugar: 285
- Sodium: 110mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 115mg
Keywords: pistachio éclairs, choux pastry, whipped cream filling, spring dessert, French pastry, pistachio dessert