Pistachio Eclairs

pistachio eclairs, eclairs with luscious green pistachio pastry cream

Say hello to dessert heaven with our Pistachio Eclair recipe! Imagine biting into a light, airy pastry filled with creamy, rich pistachio filling and topped with even more pistachios. Perfect for impressing guests or treating yourself to a fancy snack, these eclairs bring a fun and flavorful twist to a classic treat. Dive into this pistachio delight and savor the magic in every bite!


Pistachio Pastry Cream / Pistachio Custard

  • 2 cups milk
  • 1/2 cup sugar
  • 4 egg yolks
  • 2 tbsp corn starch
  • 1/4 cup butter, softened
  • 1/2 cup Peppertux Unsweetened Pistachio Butter

Choux Pastry

  • 1/2 cup butter
  • 1/2 cup water
  • 1/2 cup milk
  • 1 tbsp sugar
  • Pinch of salt
  • 1 cup flour
  • 4 eggs


  • 1/4 cup
    • Peppertux Unsweetened Pistachio Butter + 2 tbsp powdered sugar
    • Peppertux Original Pistachio Butter OR
    • Peppertux Vegan Pistachio Cream
  • Pistachio flour or chopped pistachios to garnish


Pistachio Pastry Cream / Pistachio Custard / Pistachio Chantilly Cream

  • In a saucepan, heat milk and sugar and sugar is dissolved.
  • In a separate bowl, whisk egg yolks with corn starch.
  • Slowly add the milk mixture into the egg yolks while whisking vigorously, ensuring the eggs aren’t cooked with the hot milk.
  • Move the pastry cream back to the saucepan and heat for 2-3 minutes under low heat, or until the cream slightly thickens.
  • Using a stand mixer, stir in softened butter and Peppertux Unsweetened Pistachio Butter until well combined.
  • Transfer to a piping bag and refrigerate until the eclairs are ready.

Choux Pastry

  • Preheat oven to 425 degrees fahrenheit. Line a tray with parchment paper or a silicone mat and set aside.
  • In a large saucepan, combine butter, milk water, sugar and salt over medium heat until the liquid comes to a boil, roughly 2-3 minutes.
  • Remove from the heat and add flour. Mix thoroughly with a spatula until no lumps remain.
  • Cook the dough under medium-high heat, for another 2-3 minutes, or until you see a thin layer of starchy skin forming on the bottom of the pan.
  • Place dough in a stand mixer and let cool. Whisk the eggs in one at a time under high speed so you ensure the dough doesn’t cook the egg.
  • Place dough in a piping bag and pipe the eclairs onto the tray, 1.5” apart.
  • Bake for 10 minutes, reduce the temperature to 325 degrees (without opening the oven) and bake for another 30 minutes.
  • Transfer to wire rack to cool.

Eclair Assembly & Pistachio Topping

  • Pipe the pistachio pastry cream into the eclairs.
  • Gently brush Peppertux Pistachio Butter or Pistachio Cream on top of the eclairs.
  • Sprinkle pistachio flour or chopped pistachios to garnish.

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