Why You’ll Love This Recipe

Pistachio Chocolate Éclair Towers are the ultimate showstopper dessert, blending the rich flavors of pistachio with the smooth textures of chocolate and cream. The crisp choux pastry forms the perfect base for the creamy pistachio filling, while the glossy pistachio glaze adds a vibrant touch. Topped with dark chocolate glaze and chopped pistachios, these towers not only look stunning but offer an unforgettable taste experience with every bite. Whether you’re looking to impress guests or simply indulge in something special, this recipe is a must-try.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Choux Pastry:

½ cup (120 ml) water
½ cup (120 ml) whole milk
½ cup (115 g) unsalted butter
1 tablespoon sugar
½ teaspoon salt
1 cup (125 g) all-purpose flour
4 large eggs

For the Pistachio Cream Filling:

1½ cups (360 ml) whole milk
4 egg yolks
⅓ cup (70 g) granulated sugar
2 tablespoons cornstarch
2 tablespoons all-purpose flour
½ cup (120 g) pistachio paste (unsweetened)
1 teaspoon vanilla extract
2 tablespoons unsalted butter

For the Pistachio White Chocolate Glaze:

200 g white chocolate, chopped
1 tablespoon refined coconut oil (or neutral oil)
3 tablespoons pistachio paste
¼ teaspoon green gel food coloring (adjust to desired intensity)

For the Dark Chocolate Glaze:

100 g dark chocolate, chopped
1 tablespoon unsalted butter

For Garnish:

Shelled pistachios, halved or chopped

Directions

1. Prepare the Choux Pastry

Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring the mixture to a boil over medium heat.
Remove from heat and stir in the flour all at once. Mix vigorously until a dough forms and pulls away from the sides of the pan. Let the dough cool slightly.
Transfer the dough to a mixing bowl. Beat in the eggs one at a time, ensuring the dough is smooth and glossy after each addition.
Transfer the dough to a piping bag fitted with a round tip and pipe small rounds for mini éclairs and longer logs for full-size éclairs.
Bake for 25–30 minutes until puffed and golden brown. Let cool completely on a wire rack.

2. Prepare the Pistachio Cream

In a bowl, whisk together egg yolks, sugar, cornstarch, and flour until smooth.
Warm the milk in a saucepan until it just begins to simmer. Gradually pour the hot milk into the egg yolk mixture, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, whisking constantly until thick and bubbling.
Remove from heat and stir in pistachio paste, vanilla extract, and butter until fully incorporated.
Cover with plastic wrap pressed directly onto the surface and chill for about 2 hours until fully set.

3. Fill the Choux

Using a small knife or skewer, poke a hole in the bottom of each cooled mini éclair.
Transfer the chilled pistachio cream to a piping bag fitted with a small round tip. Pipe the cream into each mini éclair until filled and slightly firm to the touch.

4. Prepare the Pistachio White Chocolate Glaze

In a heatproof bowl, melt the white chocolate and coconut oil together over a double boiler or in short bursts in the microwave, stirring frequently.
Once smooth, stir in pistachio paste until fully blended.
Add green gel food coloring a little at a time until a vibrant pistachio green is achieved.
Dip the tops of each filled mini éclair into the glaze and place on a wire rack to set.

5. Prepare the Dark Chocolate Glaze

Melt the dark chocolate and butter together in a heatproof bowl over a double boiler or in the microwave until smooth and glossy.
Dip the top half of each full-size éclair into the dark chocolate glaze and set aside on a wire rack.

6. Assemble the Éclair Towers

Place one full-size dark chocolate-dipped éclair on the serving platter as the base.
Dab a small amount of pistachio cream on top and stack five to six mini éclairs vertically. Add a thin disc of pâte à choux or another éclair if needed for support.
Stack another layer of mini éclairs, using cream as glue.
Finish by placing another full-size éclair on top.
Garnish the towers with halved or chopped pistachios before serving.

Servings and Timing

Servings: 4 (1 tower per serving)
Prep time: 45 minutes
Cook time: 30 minutes
Additional time: 2 hours (for chilling the pistachio cream)
Total time: 3 hours 15 minutes

Storage/Reheating

These Pistachio Chocolate Éclair Towers are best served fresh. However, you can store any leftover éclairs in an airtight container in the refrigerator for up to 2 days. To maintain their crisp texture, it’s best to store the pastry layers separately from the filling and glaze. Assemble them just before serving.

FAQs

Can I make the pastry ahead of time?

Yes, you can prepare the pâte à choux and fill it with cream ahead of time. Keep the éclairs stored in an airtight container and fill them just before serving.

Can I use a different flavor of cream?

Absolutely! While pistachio cream is the star of this recipe, you could substitute it with other flavors like hazelnut, chocolate mousse, or vanilla pastry cream.

Can I make these éclairs gluten-free?

You can try using a gluten-free flour blend to make the pâte à choux gluten-free. However, the texture may vary slightly from traditional pâte à choux.

How can I make the glaze more vibrant?

To intensify the color of the pistachio white chocolate glaze, you can add a bit more green gel food coloring. Be sure to add it gradually to avoid over-coloring.

Can I make mini versions of these éclairs?

Yes, you can make mini versions by piping smaller éclairs and stacking them into smaller towers. Just be sure to adjust the baking time accordingly for smaller pastry sizes.

How do I store leftover éclairs?

If you have any leftovers, store the éclairs in an airtight container in the fridge for up to 2 days. However, they are best enjoyed fresh for the best texture.

Conclusion

Pistachio Chocolate Éclair Towers are a show-stopping dessert that brings together the delicate crunch of choux pastry, the creamy pistachio filling, and the rich chocolate glazes into an unforgettable treat. Whether you’re hosting a special celebration or simply want to indulge in a truly decadent dessert, these towers are sure to impress. Try this recipe today for an elegant and delicious centerpiece at your next gathering!

Why You’ll Love This Recipe

Ingredients

Directions

1. Prepare the Choux Pastry

2. Prepare the Pistachio Cream

3. Fill the Choux

4. Prepare the Pistachio White Chocolate Glaze

5. Prepare the Dark Chocolate Glaze

6. Assemble the Éclair Towers

Servings and Timing

Storage/Reheating

FAQs

Can I make the pastry ahead of time?

Can I use a different flavor of cream?

Can I make these éclairs gluten-free?

How can I make the glaze more vibrant?

Can I make mini versions of these éclairs?

How do I store leftover éclairs?

Conclusion

Pistachio Chocolate Éclair Towers

Ingredients

Instructions

Notes

Nutrition