Why You’ll Love This Recipe

I like this recipe because it feels like a bakery-quality dessert that I can make at home. The pistachio pastry cream adds a unique twist to the classic éclair, and the glaze with toasted pistachios gives the perfect finishing touch. I enjoy how versatile éclairs are—whether for a dinner party, afternoon tea, or just to treat myself, these always impress.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the pistachio pastry cream:
1 batch pistachio pastry cream

For the choux pastry:
1 batch choux pastry

For the icing and garnish:
2 cups powdered sugar (240 g)
dash (about 1 g) vanilla extract
2 to 4 tbsp milk
1/2 cup pistachios, chopped (50 g), for topping

Directions

1. I begin by making the pistachio pastry cream and letting it cool completely in the fridge so it’s ready when I need to fill the éclairs.

2. I prepare the choux pastry and transfer it to a piping bag fitted with a 1-½” French star tip. Holding the bag at a 45-degree angle, I pipe 4–5 inch logs onto a parchment-lined baking sheet. I smooth any rough edges with damp fingers.

3. I dust the tops with powdered sugar (or lightly spray with cooking spray) and bake at 375°F (190°C) for 25 minutes. Then, I poke a hole in each end to release steam, rotate the trays, and bake for 5 more minutes. After that, I turn off the oven, prop the door open, and let the éclairs cool inside for 15–20 minutes. Once out, I poke three small holes in the bottom of each to help them cool fully.

4. While the shells cool, I take the pastry cream out of the fridge so it softens slightly. I fill a piping bag with the cream, insert the tip into the holes, and gently fill each éclair until just full.

5. For the glaze, I sift powdered sugar into a bowl, whisk in the vanilla extract, and slowly add milk until it’s thick but pourable. I pipe the glaze onto the filled éclairs and immediately sprinkle with chopped pistachios.

6. I chill the éclairs for at least 30 minutes before serving so the glaze sets perfectly.

Servings and Timing

This recipe makes 4 servings. Prep time takes about 23 minutes, baking time is 47 minutes, and total time is 1 hour and 10 minutes. Each serving has approximately 3400 kcal.

Variations

Sometimes I swap the pistachio cream for hazelnut or almond pastry cream for a different nutty flavor. I also like dipping the tops into melted white chocolate before adding pistachios instead of using glaze. For a fruitier twist, I occasionally add a thin layer of raspberry or cherry jam under the glaze.

Storage/Reheating

I keep leftover éclairs in an airtight container in the fridge for up to 3 days. If I want to refresh the shells slightly, I warm them in a 300°F oven for about 5 minutes before filling. Once filled and glazed, I serve them chilled straight from the fridge. Freezing is possible, but I prefer freezing the empty shells and then filling them fresh.

FAQs

Can I make the pistachio pastry cream ahead of time?

Yes, I like making it the day before so it’s fully chilled and ready to use.

Can I freeze éclairs?

I freeze the unfilled choux shells, then thaw and crisp them in the oven before filling.

What if I don’t have a French star tip?

I can use a plain round tip, but the ridges from a star tip help the éclairs bake evenly.

Can I use store-bought pistachio cream instead?

Yes, I can pipe in ready-made pistachio cream, but homemade pastry cream gives a richer flavor.

How do I keep the éclairs from deflating?

I bake them long enough to dry out inside and let them cool in the oven with the door propped open.

Can I make mini éclairs?

Yes, I pipe shorter logs and bake for a slightly shorter time, around 20–25 minutes.

How can I make the glaze more flavorful?

I sometimes add a splash of pistachio extract or a touch of almond extract to the glaze.

Can I use other nuts for garnish?

Yes, I’ve topped these with almonds, hazelnuts, or even candied pecans.

How do I know when the choux pastry is baked enough?

I look for golden-brown shells that feel firm and hollow when tapped.

Can I prepare the shells in advance?

Yes, I bake the shells a day ahead, store them in an airtight container, and then fill and glaze the next day.

Conclusion

I love how these pistachio éclairs combine crisp pastry, silky cream, and a sweet nutty finish. They’re elegant yet approachable, and making them at home always feels rewarding. Whether for a special gathering or just to indulge, these éclairs are a treat I enjoy baking and sharing.