Éclairs are a classic French pastry, known for their crisp choux shells filled with rich, creamy fillings and topped with luscious glazes. These Caramelized Pistachio Éclairs take it a step further by incorporating a silky pistachio cream filling and a decadent caramel glaze. The result is an exquisite balance of nutty, buttery, and caramelized sweetness, making them an irresistible treat for any dessert lover. Follow this detailed recipe to create bakery-quality éclairs at home!
Ingredients:
the Choux Pastry:
- ½ cup (120ml) water
- ½ cup (120ml) whole milk
- 8 tbsp (113g) unsalted butter
- 1 tbsp granulated sugar
- ½ tsp salt
- 1 cup (125g) all-purpose flour
- 4 large eggs
For the Pistachio Pastry Cream:
- 2 cups (480ml) whole milk
- ½ cup (100g) granulated sugar
- 4 large egg yolks
- ¼ cup (30g) cornstarch
- 2 tbsp unsalted butter
- ½ cup (75g) finely ground pistachios
- 1 tsp vanilla extract
For the Caramel Glaze:
- 1 cup (200g) granulated sugar
- ¼ cup (60ml) water
- ½ cup (120ml) heavy cream
- 2 tbsp unsalted butter
- A pinch of sea salt
Garnish:
- ¼ cup (30g) chopped caramelized pistachios
Preparation:
1: Make the Choux Pastry
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a saucepan, heat water, milk, butter, sugar, and salt until it boils.
- Reduce heat and add flour, stirring vigorously until a dough forms.
- Transfer to a bowl and let cool slightly before beating in eggs one at a time until smooth.
- Pipe 4-inch strips onto the prepared baking sheet.
- Bake for 30-35 minutes until golden and crisp. Cool completely.
2: Prepare the Pistachio Pastry Cream
- Heat milk and half the sugar in a saucepan until steaming.
- In a bowl, whisk egg yolks, cornstarch, and remaining sugar until smooth.
- Slowly pour the hot milk into the egg mixture, whisking constantly.
- Return to heat and cook until thickened, stirring continuously.
- Remove from heat and mix in butter, pistachios, and vanilla extract.
- Cover with plastic wrap and chill for at least 2 hours.
3: Make the Caramel Glaze
- Heat sugar and water in a saucepan over medium heat until it turns golden.
- Carefully add heavy cream while stirring.
- Remove from heat and mix in butter and salt. Let cool slightly.
4: Assemble the Éclairs
- Slice éclairs in half and pipe pistachio pastry cream inside.
- Dip the tops in caramel glaze and sprinkle with chopped caramelized pistachios.
- Let set for a few minutes before serving.
Variations:
- Chocolate Pistachio Éclairs: Replace caramel glaze with chocolate ganache.
- Vanilla Pistachio Éclairs: Add vanilla bean to the pastry cream for extra flavor.
Cooking Notes:
- Ensure éclairs are baked thoroughly to prevent collapsing.
- Cool caramel slightly before dipping éclairs to avoid melting the pastry.
Serving Suggestions:
- Serve chilled for a firmer texture or at room temperature for a softer bite.
- Pair with coffee or tea for an elegant dessert experience.
Tips:
- Use a piping bag with a star tip for neatly filled éclairs.
- Store in an airtight container in the refrigerator for up to 3 days.
Prep Time:
45 minutes
Cooking Time:
35 minutes
Total Time:
1 hour 20 minutes + chilling time
Nutritional Information (Per Éclair):
- Calories: 320 kcal
- Protein: 6g
- Sodium: 120mg
FAQs
Why did my éclairs collapse?
They may have been underbaked. Ensure they are golden and firm before removing them from the oven.
Can I make éclairs in advance?
Yes! You can bake the choux pastry shells ahead and freeze them. Fill and glaze them on the day of serving.
How do I store éclairs?
Keep éclairs refrigerated in an airtight container for up to 3 days.
Conclusion
Caramelized Pistachio Éclairs are a luxurious, nutty, and caramel-rich dessert that will impress any guest. Whether for a special occasion or an indulgent treat, these éclairs deliver a delightful contrast of textures and flavors. Try this recipe and enjoy a taste of French patisserie at home!