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Pistachio Eclairs

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Today, we are excited to share with you our first eclair recipe!

Most of the time, you will see recipes for chocolate, coffee, or even vanilla eclairs. But have you ever seen a pistachio eclair?

Pistachios are pretty fantastic! Native to central Asia, pistachios are a rich source of protein, dietary fibers, and minerals like phosphorus, manganese, magnesium, and iron. They are also rich in vitamins B1 and B6. You can find them raw, with or without shells, salted or unsalted. And the possibilities to prepare them are endless!

From the pistachio, we made a delicious pistachio praline that we used to flavor a creamy whipped ganache. Both combined, you are sure to get a blast of pistachio with every bite! 

Bon appétit!


Difficulty: pineapple gold pineapple gold pineapple gray

Prep time: 45 mins / Cook time: 35 mins / Servings: 9 eclairs

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Pistachio Praline

1 oz (30g) - Xylitol

6 oz (170g) - Pistachio

1 pinch - Sea salt flakes


Pistachio Whipped Ganache

1 oz (30g) - Water

1½ tsp (5g) - Gelatin powder

3.2 oz (90g) - Heavy cream

3.2 oz (90g) - White chocolate

3.2 oz (90g) - Pistachio praline

9.3 oz (265g) - Heavy cream

Choux Pastry

3 - Eggs

3.5 oz (100g) - Milk

3.5 oz (100g) - Water

¾ tsp (4g) -  Sea salt

¾ tsp (4g) -  Xylitol

3.2 oz (90g) - Butter

3.8 oz (110g) - All-purpose flour

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We advise that you prepare all the above ingredients before starting.

You will typically need: a scale, measuring cups, mixing bowls.

Pistachio Praline

1 - Add the xylitol into a saucepan (or like us a saucier pan) and place it over medium heat. Once the xylitol is completely melted, add the pistachios and stir to combine using a silicone spatula. Then, cook for about 3 minutes while continuously mixing.

Tip: All-Clad is the gold standard for professional quality stainless steel cookware. If you want to learn more about All-Clad, check out our detailed article "The Ultimate Buyer's Guide To All-Clad".

For more recommended bakeware and cookware, check out our article: "The Best Non-Toxic Pots & Pans: Our Must-Have Cookware List".

2 - Transfer the pistachios mixture to a silicone mat, spread them on a single layer, and let them cool completely. 

3 - Next, place the pistachios in a food processor (or a high-speed blender) and blend until completely smooth. 

Tip: This step will take you longer depending on the power of your device. Here, we are using the excellent Breville Sous Chef food processor.

4 - Transfer the pistachio praline to a clean bowl, mix in the sea salt flakes, and set aside. 

Pistachio Whipped Ganache

1 - Mix the water and gelatin powder together into a small bowl and set aside.

2 - Pour the 3.2 oz (90g) of heavy cream into a saucepan and bring to a boil. At the same time, add the white chocolate to a large mixing bowl.

Tip: We store our ingredients in these mixing bowls and mini glass bowls from Duralex while cooking. We love Duralex for their quality products and low prices! 

3 - Next, pour the hot heavy cream over the white chocolate and emulsify the two together using a silicone spatula.

4 - Once homogeneous, melt the gelatin in the microwave for about 10 seconds and mix it in the ganache. 

5 - Add the pistachio praline to the ganache and whisk until well combined. 

6 - Finally, add the rest of the heavy cream and stir until well combined. Cover with plastic wrap and refrigerate for at least 3 hours.

Tip: Help the planet by choosing biodegradable food wrap instead of plastic :)

Choux Pastry

1 - Preheat your oven to 355°F (180°C).

2 - Crack the eggs into a pouring jug and set them aside. 

3 - Add the milk, water, butter, xylitol, and sea salt to a saucepan. Place over medium heat and bring to a boil. 

4 - When boiling, add the flour to the saucepan and cook for at least 3 minutes while continuously mixing with a spatula to dry the dough.

5 - Transfer the dough to a stand mixer bowl and mix for about 2 minutes on medium speed using the paddle attachment. This will help the dough cool down.

Tip: The KitchenAid Artisan Design Series and the KitchenAid Professional 600 Series are superstars among stand mixers and will look amazing in your kitchen!

For more information, check out our detailed article "The Best KitchenAid Mixers & Blenders".

6 - While continuously mixing, add the eggs to the dough one at a time. You know the choux pastry is ready when it is completely smooth and shiny. 

7 - Transfer the dough to a piping bag with a large closed star tip. Then, line a baking tray with parchment paper and pipe the choux pastry in a long tube shape.

8 - Transfer the eclairs into a 355°F (180°C) oven and bake for about 35 minutes. When baking, do not open the oven until the timer runs off, otherwise, your choux may fall back. Once baked, remove them from the oven and let them cool completely.

9 - Next, cut the top of the eclairs using a sharp knife and set them aside.

Tip: We recommend you use a paring knife for this task. We love these GrandTies knives and recommend this quality kit from GrandTies. They are made from high-carbon stainless steel and are very versatile. Check out our detailed product review video for more information.

10 - Add the pistachio ganache to a stand mixer bowl and whip it for about 1 minute on high speed using the whisk attachment.

11 - Once whipped, transfer the ganache to a piping bag with a large round pastry tip and fill up the eclairs with the ganache. Then, pipe 5 large dots on top of each eclair. 

12 - Dip a ½ size measuring spoon in hot water, and use the back of it to create wells in the dots. Finally, fill the wells with the remaining pistachio praline and decorate the eclairs with a few raw pistachios.

Tip: Here, we are using tweezer tongs for the pro touch.

13 - Enjoy!

Watch our video for more details!

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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.

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🎬 Everything we used for this recipe:

🎥 Video gear

🍶 Kitchenware: Coming soon!

🍳 Ingredients: Coming soon!

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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.

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