Pistachio Eclair

Pâte à choux based desserts

Pistachio Eclair

Created by
  • Jérôme Landrieu
    Director of the Barry Callebaut CHOCOLATE ACADEMY™ Center Chicago, Technical Advisor Cacao Barry Americas
level 2
Recipe components

Pate a Choux

  • 6g
  • 4g
  • 153g
  • 153g
  • 153g
  • 153g
    All purpose flour
  • 256g
    whole eggs

1. Boil the first set of ingredients

2. Add the sifted flour with a whisk

3. Dry

4. Transfer to mixer with paddle, and mix until the steam is gone, about 1 min

5. Add the eggs gradually

6. Cool 15 min. in the refridgerator

7. Pipe with Matfer tip PF18

8. Dust with 50/50 cocoa butter and powdered sugar

9. Bake in deck oven at 360 for 15 min. then insert a spoon in the door, and bake 35 min

879g makes 20-24 eclairs

Pistachio Chantilly

  • 406g
  • 2g
    vanilla bean
  • 19g
    gelatin mass x6

1. Boil the cream and vanilla

2. Add the gelatin mass

3. Pour over the chocolate and pistachio praline

4. Burr mix

5. Chill

6. Whip

Raspberry Confit

  • 199g
    whole raspberries
  • 37g
    raspberry puree
  • 29g
    glucose DE 40
  • 29g
  • 4g
    pectin NH

1. Heat the raspberries , puree, and glucose to 40C

2. Add the sugar and pectin mixed together

3. Bring to a boil

4. Chill

Pistachio Glaze

  • 139g
    glucose DE 40
  • 202g
  • 81g
  • 157g
    gelatin mass x6

1. Boil the first group of ingredients

2. Add the gelatin mass

3. Pour over the last group of ingredients

4. Burr mix, and chill overnight

5. Use around 28C; glaze eclairs twice


1. Make 3 holes in the bottom of each eclair

2. Pipe Raspberry Confit

3. Whip the Pistachio Chantilly, and pipe

4. Freeze eclairs until very cold

5. Glaze eclairs at 28C two times