Pistachio Éclairs Chocolate Glaze

Pistachio éclairs with chocolate glaze bring a patisserie classic straight to your kitchen without any fuss. Inside every bite, there is a tender choux shell, a smooth pistachio filling, and a glossy chocolate topping that makes each éclair truly elegant as well as delicious. This recipe guides you through every step in detail, even if you have never made éclairs before, so you can enjoy bakery-caliber dessert right at home.

I first tackled these éclairs after a Paris trip inspired me. Making them became my Saturday ritual, reminding me of little hand-painted cafés and the first time my daughter asked to lick the bowl of pistachio cream.

Ingredients

• All-purpose flour: Brings structure and lightness to the choux shell, use unbleached for the best texture
• Unsalted butter: Key for rich flavor in the pastry, choose European style for added depth
• Pistachio paste or pistachio butter: Delivers the star flavor, check that your paste lists pistachios as the main ingredient
• Whole milk: Gives the pastry cream a velvety, rounded taste, avoid ultra-pasteurized for the best results
• Eggs: Bind and lift both the dough and cream, fresh, large eggs give consistently airy shells
• High-quality dark chocolate: For the glaze melts smoothly, you want at least 60 percent cocoa for balanced richness
• Heavy cream: Both lightens the filling and enriches the glaze, choose cream with no additives for perfect whipping
• Gel food coloring: Use only if you want an extra pop of color so the cream stays smooth
• Chopped pistachios: Add crunch and extra nutty taste, buy shelled, unsalted nuts and chop just before using

Instructions

Prepare the choux dough:

Pour water into a saucepan with butter and salt then bring to a gentle boil so the butter melts evenly. Once melted take off the heat and quickly add the flour at once stirring energetically with a wooden spoon until the dough comes together in a thick mass.

Cook the dough base:

Return the dough-filled saucepan to medium heat stirring firmly for just over a minute to dry it out and see a thin film form on the bottom. This step makes your shells crisp.

Incorporate the eggs:

Transfer the dough to a large mixing bowl and let it cool slightly for five minutes. Beat in one egg fully before adding the next. When finished the dough will look shiny and fall from a spatula in thick ribbons.

Shape the éclairs:

Scoop the dough into a piping bag with a large tip. Pipe out long lines about four inches across on a lined baking sheet and space them well. Smooth out any points with a wet fingertip so they bake up evenly.

Bake until golden:

Set the tray in a hot oven and bake initially at a higher temperature for puff then lower the heat so the éclairs dry and set. When baked they should be deeply golden with crisp exteriors.

Cool and vent:

Remove shells from the oven and quickly poke a little hole in each with a toothpick to help the steam escape. Let the éclairs cool fully on a rack to prevent soggy insides.

Make the pistachio pastry cream:

Warm milk with a splash of vanilla in a saucepan just until steaming. In a separate bowl whisk egg yolks with sugar and cornstarch until pale and smooth.

Temper and thicken:

Gradually drizzle the warm milk into the yolk mixture whisking constantly so the eggs do not scramble. Return everything to the pan and stir gently over medium heat until the cream thickens and begins to bubble.

Flavor with pistachio:

Take off the heat and stir in the pistachio paste along with a drop of coloring if you like. Let cool then chill in the fridge for at least an hour.

Lighten with whipped cream:

Once cold fold in softly whipped cream to make the filling luxuriously smooth and light then chill again so it holds its shape.

Make the chocolate glaze:

Melt chopped chocolate together with heavy cream either in short microwave bursts or over a double boiler on the stove. Stir until glossy and silky smooth.

Assemble the éclairs:

Slice each pastry in half lengthwise then pipe or spoon pistachio cream onto the base. Place the top shell over the filling.

Glaze and finish:

Pour or dip the top of each éclair in warm chocolate glaze. While the glaze is still shiny sprinkle on chopped pistachios for crunch.

Chill and serve:

Let the assembled éclairs chill in the refrigerator for at least thirty minutes so the cream sets and the glaze firms up. Serve chilled or let them come to room temperature for the perfect bite.

My secret favorite thing in this recipe is pistachio paste. I find its flavor is pure and complex—sometimes I sneak a spoonful straight from the jar. My family loves gathering around the table to decorate éclairs together, and it is the best way to let everyone get creative with toppings.

Storage and Leftover Tips

Once filled keep éclairs chilled in an airtight container to prevent the pastry from going soft. The shells alone can be stored in the freezer and refreshed in a low oven before filling. If you have leftover pistachio cream use it as a spread for breakfast toast or to fill doughnuts.

Easy Ingredient Swaps

If pistachio paste is hard to find try almond paste for a different nutty finish. You can substitute half-and-half for whole milk if needed. For chocolate glaze you can use milk chocolate for a sweeter twist or white chocolate for something different.

Perfect Ways to Serve This

Serve éclairs on a pretty tray as the showpiece of an afternoon tea. Decorate with edible gold or silver for special occasions. Pair with coffee or a small glass of dessert wine for an elegant dessert.

The Story Behind This Recipe

Inspired by a week in Paris where every bakery window displayed delicate éclairs I wanted to share that pastry shop luxury at home. Recreating the flavors here has become a little tradition in my family especially when we have guests or simply feel like celebrating the everyday.

Adapting for Every Season

Add berries inside the filling or as a garnish for a summery take. Sprinkle on candied orange peel in the wintertime for brightness. During spring use a floral honey or add a touch of rosewater to the cream for a delicate flavor change.

These éclairs are special enough for any occasion yet easy enough for weekend baking. Make them once and they will become a beloved homemade treat.

Recipe Q&A

→ What texture should choux pastry have?

Choux pastry should be crisp on the outside and hollow inside, creating a sturdy shell for creamy fillings.

→ How do I prevent soggy éclairs?

Poke a steam hole in each shell as soon as they finish baking and cool completely before filling them.

→ Can I make pistachio cream ahead?

Yes, pistachio pastry cream can be prepared a day in advance and combined with whipped cream before assembling.

→ How can I achieve glossy chocolate glaze?

Gently melt chocolate and cream together, stirring until smooth for a rich, shiny glaze that sets beautifully.

→ Do éclairs need to be refrigerated?

Filled éclairs should be chilled to set, then served cold or at room temperature for best texture and flavor.