29 May 2026

Artisan Pistachio Éclair: Recipe and Method | Pastisseria Baixas

The pistachio éclair is one of the most celebrated pastries in our display case. Handcrafted choux pastry, pure pistachio pastry cream, and a glossy pistachio fondant — all made without artificial colourings. In this article we explain how we make it at Baixas and share the full recipe.

How we make the Baixas pistachio éclair

Before we get into the recipe, watch the full production process from our workshop:

What is a pistachio éclair?

The éclair — also known as a lightning bolt pastry — is a French classic. It is made with choux pastry, a cooked dough that creates a hollow interior when baked, perfect for filling. In our pistachio version, that interior is filled with a generous pure pistachio pastry cream, and the outside is coated in a glossy, colour-free pistachio fondant.

The result is an elongated pastry with a soft, natural green — never neon — which is the first sign you’re looking at a quality artisan product.

Pistachio éclair ingredients

Full recipe for approximately 20 éclairs:

Choux Pastry

Ingredient	Amount
Whole milk	300 g
Water	300 g
Butter	240 g
Sugar	12 g
Salt	12 g
Soft flour	360 g
Pasteurised eggs	480 g

Pistachio Pastry Cream

Ingredient	Amount
Whole milk	1,000 g
Sugar	170 g
Pasteurised egg yolks	110 g
Cornstarch (Maïcena)	90 g
Butter	50 g
Pure pistachio paste	100 g

Pistachio Fondant

Ingredient	Amount
Fondant	500 g
Pistachio paste	70 g
Glucose	30 g

Step-by-step instructions

Choux Pastry

1. Place the milk, water, butter, sugar, and salt in a saucepan. Bring to the boil.
2. Add the sifted flour all at once and dry the dough over low heat for 2 minutes.
3. Add the pasteurised eggs one at a time, beating with a paddle until fully incorporated.
4. Pipe into batons on a baking tray.
5. Bake at 130°C for 45 minutes, then raise to 150°C for a final 15 minutes.

Pistachio Pastry Cream

1. Heat the milk in a saucepan until nearly boiling.
2. In a bowl, mix the egg yolks, sugar, and cornstarch.
3. Pour the mixture into the hot milk, stirring continuously.
4. Bring to the boil and cook for 1 minute until the cream thickens.
5. Add the butter, blend with a stick blender and leave to cool completely.
6. Fold in the pistachio paste and mix until incorporated.

Pistachio Fondant

1. Heat the fondant in a bain-marie to working temperature (35–38°C).
2. Add the pistachio paste and glucose. Mix until you achieve a smooth, glossy glaze.
3. Dip the éclairs to coat.

The artisan secret: no colouring, pure pistachio only

The first question we get when someone tries our pistachio éclair is: why is the green so subtle? The answer is simple: we use natural pistachio paste, with no artificial colourings or flavourings. Real pistachio has a soft, earthy green — not the electric green you get from additives.

It is the same philosophy we apply to all our pastry: over 65 years of crafting with real ingredients, never sacrificing quality for appearance. The flavour speaks for itself.

Tips for a perfect pistachio éclair

• Oven temperature: The two-stage bake (130°C + 150°C) is key to a dry, crisp shell that doesn’t crack.
• Eggs, one at a time: Adding them all at once creates lumps. Patience here makes all the difference.
• Quality pistachio paste: The result depends entirely on the ingredient. Use pure pistachio paste without added sugar.
• Fondant at the exact temperature: If you overheat it, it loses its shine. 35–38°C is the sweet spot.
• Eat on the day: Choux absorbs moisture. Ideally eat the same day or the next day for the best texture.

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Prefer us to make it for you?

If the recipe looks involved — and it is — come to our shop in Barcelona and pick up a freshly made pistachio éclair. Available in our online store and at our pastry shop at Muntaner 331.

Frequently asked questions about pistachio éclairs

What is a pistachio éclair?

A pistachio éclair is a French pastry made with choux dough filled with pistachio pastry cream and coated with pistachio fondant. It is also known as a ‘lightning bolt’ pastry for its elongated, glossy shape.

How can you tell if a pistachio éclair is artisan?

An artisan pistachio éclair has a soft, natural green colour — never neon. Intense green indicates artificial colourings. At Baixas we use pure pistachio paste, with no colourings or artificial flavourings.

Where to buy the best pistachio éclair in Barcelona?

At Pastisseria Baixas, one of Barcelona’s most recognised artisan pastry shops with over 65 years of history. We make our pistachio éclair with handcrafted choux pastry, pure pistachio cream, and a glossy fondant.

How long does a pistachio éclair keep?

In the fridge, up to 2-3 days in an airtight container. Ideally eat it the same day or the next day for the best choux pastry texture.

How many calories does a pistachio éclair have?

Approximately 280–320 calories per unit, depending on size. Made with quality natural ingredients — no additives or hydrogenated fats — it is a premium artisan pastry option.