Pistachio Cream-Filled Eclairs







A recipe from the cuisine, allowed in a diet.

Eclairs are a classic French dessert made from a light choux pastry, and different fillings. If you like pistachio, because we know we love it, then you’ve come to the right place. These ones are full of thick, delicious custard, and the pastry is extra-crispy. This dessert has all the makings of being an all-time favorite!

Nutritional Chart

Calories: 905 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 100 g
  • 20 g
  • 70 g

Ingredients Needed for Pistachio Cream-Filled Eclairs

For the eclair dough:

1 cup milk
½ cup water
2 tablespoons of sugar
1 teaspoon salt
5 ounces of butter
7 ounces of flour
4 eggs

For the biscuits:

1 cup flour
1 cup brown sugar
7 ounces of butter

For the pistachio cream:

4 eggs
1 cup flour
1 cup powdered sugar
3 cups of milk
4 ounces of pistachio paste
5 ounces of whipped cream
4 figs, thinly sliced

How to Make Pistachio Cream-Filled Eclairs

  1. Preheat the oven to 350°F/175°C.
  2. Heat a saucepan over low heat. Add the milk, water, sugar, and salt.
  3. Add the butter, and slowly mix with a spatula, so it can melt and be absorbed into the liquid.
  4. After it is melted, add the flour and incorporate it into the liquid. Stir, until you obtain a dry, golden dough. When it’s ready, add it in a mixer bowl.
  5. Crack the eggs in a large bowl, whisk, and pour them into the mixer bowl. Turn on your mixer and mix for 3-4 minutes, until smooth. Add the dough into a piping bag.
  6. Line a baking tray with parchment paper. Pour the dough with the piping bag in about 3 inches (7.5 cm) long eclairs. Use all of the dough to make as many eclairs as you can.
  7. To make the biscuits: add all the ingredients in a mixer bowl and mix until you get a smooth dough, with the aspect of breadcrumbs.
  8. Place the dough over a wooden board and press it with a wooden board. It should be around 0.2 inch (0.5 cm) thick. Score with a knife and make rectangular biscuits. They should have the length and width of the eclairs.
  9. Add each biscuit over 1 eclair.
  10. Slide them into the oven for the next 30 minutes.
  11. To make the pistachio cream: add the eggs, 1 1/2 cups of milk, and powdered sugar, in a bowl. Mix until you get a smooth mixture.
  12. Heat the remaining milk into a saucepan over low heat. Sift the egg and milk mixture and add it into the pan. Add the pistachio paste and whisk for a few minutes until you get a smooth, thick cream. Refrigerate the paste for 1 hour.
  13. After you take the pistachio cream out of the fridge, incorporate the whipped cream. Add the mixture it into a piping bag.
  14. Slice the eclairs through the middle and fill them with the pistachio cream. Top it with a few slices of figs and close the eclairs.
  15. You can serve the eclairs with powdered sugar on top!

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