Chocolate Pistachio Eclairs
Indulge in a decadent treat with chocolate pistachio éclairs, where rich, creamy chocolate ganache meets a delicate pistachio cream filling. Nestled inside a light, airy pâte à choux pastry, these éclairs offer a luxurious blend of nutty and chocolatey flavors in every bite. Perfectly topped with a glossy chocolate glaze and a sprinkle of crushed pistachios, they’re a sophisticated dessert that combines elegance with irresistible taste.
Chocolate Pistachio Eclairs
Light and airy choux pastry is filled with a rich pistachio cream, then topped with a glossy layer of chocolate. Start by preparing the choux pastry and baking it until golden and crisp. For the filling, whip up a smooth pistachio-flavored ganache and pipe it into the cooled éclairs. Finally, drizzle or dip the éclairs in a luscious chocolate frosting for a perfect finish. These éclairs offer a delightful balance of nutty pistachio and decadent chocolate, making them an irresistible treat for any dessert lover.
Ingredients
Pistachio Ganache Filling
- 3/4 cup heavy cream
- 1/2 cup shelled pistachio pieces
- 8 oz white chocolate chips or chopped bar
Pastry
- 1/2 cup unsalted butter
- 1 cup water
- 1/8 tsp kosher salt
- 1 cup all-purpose flour 1 cup flour = 130 g
- 4 eggs room temperature
Chocolate Frosting
- 4 tbsp unsalted butter
- 4 oz semi-sweet chocolate
- 2 cup confectioners sugar
- 4 tbsp whole milk
- 2 tsp vanilla
- 1 pinch salt
- 1/4 cup pistachio pieces shelled, toasted, and chopped
Instructions
Pistachio Ganache Filling
- Grind the pistachios into a coarse powder.
- Heat the heavy cream in a saucepan over medium heat until it just starts to simmer.
- Stir in the ground pistachios and white chocolate. Remove from the heat and let sit for 5 minutes.
- Stir until the white chocolate is fully melted. Cover and refrigerate for 1-2 hours.
Pastry
- Preheat oven to 400℉. Grease 2 baking sheets or line with silicone baking mats. Gather ingredients.
- In a heavy saucepan, heat butter, water, and salt over medium-high heat until mixture boils.
- Reduce heat to low. Vigorously stir in flour all at once untill incorporated and a ball forms.
- Transfer to a bowl and let sit for 5 minutes to cool. Stir in eggs 1 at a time.
- Fill a pastry bag with the dough and cut off a 1-inch tip. Pipe the pastry into 12 rectangular-shaped mounds, 6 per baking sheet.
- Bake for 35 minutes, turning halfway through.
- Remove from oven and cut 1-inch slits in the sides of each pastry.
- Reduce heat to 375℉ and bake for an additional 10 minutes. Remove from oven and cool on a wire rack.
Chocolate Frosting
- While the eclairs are baking, make the chocolate frosting.
- Heat butter and chocolate over low heat until melted stirring with a whisk.
- Remove from heat and stir in sugar, milk, vanilla, and a pinch of salt.
- Allow to cool.
Assembly
- Allow the pistachio ganache to come to room temperature before use.
- Using a pastry bag, fill the eclairs with the pistachio ganache filling. It is much easier to fill using a small round piping tip instead of just cutting the plastic bag.
- Cover eclairs with chocolate frosting and sprinkle with toasted crushed pistachios. Enjoy!
Notes
These are best eaten within 1 to 2 days but can be kept in the refrigerator for up to a week.