Pistachio Eclairs
Forget having to drive all the way to the bakery when you can make your own easy chocolate pistachio eclairs at home! This homemade éclair pastry recipe boasts the most amazing creamy pistachio pudding filling.
Servings: 8
Equipment
- Saucepan Medium
- Pastry Bag with Medium and Large Tips
- Saucepan Small
Ingredients
For the Pastry Shells
- 1 1/4 Cups all-purpose flour
- 1 1/2 Cups water
- 1/2 Cup unsalted butter
- 4 eggs
- 1/4 Teaspoon salt
For the Filling
- 1 Package pudding mix pistachio
- 1/2 Cup heavy cream
For the Toppings
- 4 Ounces chocolate semi-sweet bakers' chocolate, chopped
- 1/2 Cup heavy cream
- 1/4 Cup pistachios chopped
Instructions
Make the Pastry Shells:
- Line 2 baking sheets with parchment paper.
- Preheat oven to 400 degrees F.
- In a medium saucepan, on medium heat, bring water and butter to a simmer. Add flour and stir constantly until a sticky dough forms.
- Remove from heat and let cool 5 minutes.
- Add eggs, one at a time, stirring rigorously after each addition. Dough will be sticky and thick.
- Sprinkle drops of water onto baking pans to help create a steaming effect while cooking.
- Fit a piping bag with a large hole tip. Using a spatula, transfer dough to the bag. Squeeze a 4 to 5 inch line of dough onto baking sheets, spacing 2 inches apart.
- Bake 10 minutes at 400 degrees F and then turn down to 350 degrees F and cool for an additional 12 to 15 minutes until golden brown. It is important not to open the oven while cooking.
- Place on cooling rack when done. While baking prepare the rest of the filling.
Make the Filling:
- Prepare pistachio pudding following directions on package.
- Whip cream until medium peaks form. Fold pudding into whipped cream. Place in refrigerator while eclairs cool completely.
Fill the Eclairs:
- Prepare piping bag with medium tip.
- Add whip cream mixture to bag. Carefully poke holes in end of cooled eclairs and fill with cream.
Make the Chocolate Topping:
- Prepare chocolate ganache. Place chopped chocolate in a medium bowl.
- In a small saucepan bring heavy cream to a simmer. Pour over chocolate. Let stand 1 minute. Mix until completely melted and smooth.
Glaze and Top the Eclairs:
- Dip top of eclair in chocolate, place on cooling rack and sprinkle with pistachios.
- Refrigerate for 15 to 20 minutes or until fully set.
Notes
Line your baking trays: Line them with parchment paper so the eclairs don't stick.
Don't peek during baking! Resist the urge to open the oven door at any time during baking, or else they'll deflate.
Poke holes carefully: Take care when creating the holes in your pastry shells where you're going to pipe in the filling. You can use your piping bag nozzle to do this.
Don't peek during baking! Resist the urge to open the oven door at any time during baking, or else they'll deflate.
Poke holes carefully: Take care when creating the holes in your pastry shells where you're going to pipe in the filling. You can use your piping bag nozzle to do this.
Nutrition
Calories: 444kcal | Carbohydrates: 37g | Protein: 7g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 195mg | Potassium: 166mg | Fiber: 2g | Sugar: 18g | Vitamin A: 927IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg
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