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!
INGREDIENTS
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
Topping
- 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
INSTRUCTIONS
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.