{"id":9448,"date":"2026-05-29T07:00:00","date_gmt":"2026-05-29T07:00:00","guid":{"rendered":"https:\/\/baixas.es\/?p=9448"},"modified":"2026-05-29T07:27:35","modified_gmt":"2026-05-29T07:27:35","slug":"pistachio-eclair","status":"publish","type":"post","link":"https:\/\/baixas.es\/en\/pistachio-eclair\/","title":{"rendered":"Artisan Pistachio \u00c9clair: Recipe and Method | Pastisseria Baixas"},"content":{"rendered":"\n<p>The <strong>pistachio \u00e9clair<\/strong> is one of the most celebrated pastries in our display case. Handcrafted choux pastry, pure pistachio pastry cream, and a glossy pistachio fondant \u2014 all made without artificial colourings. In this article we explain how we make it at Baixas and share the full recipe.<\/p>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 id=\"how-we-make-the-baixas-pistachio-eclair\" class=\"wp-block-heading\">How we make the Baixas pistachio \u00e9clair <\/h2>\n\n\n\n<p>Before we get into the recipe, watch the full production process from our workshop:<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\u00c9clair de pistacho | Pastisser\u00eda Baixas\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/SJFaVxpyyuc?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 id=\"what-is-a-pistachio-eclair\" class=\"wp-block-heading\">What is a pistachio \u00e9clair?<\/h2>\n\n\n\n<p>The \u00e9clair \u2014 also known as a <em>lightning bolt<\/em> pastry \u2014 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.<\/p>\n\n\n\n<p>The result is an elongated pastry with a soft, natural green \u2014 never neon \u2014 which is the first sign you&#8217;re looking at a quality artisan product.<\/p>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 id=\"pistachio-eclair-ingredients\" class=\"wp-block-heading\">Pistachio \u00e9clair ingredients<\/h2>\n\n\n\n<p>Full recipe for approximately 20 \u00e9clairs:<\/p>\n\n\n\n<h3 id=\"choux-pastry\" class=\"wp-block-heading\">Choux Pastry<\/h3>\n\n\n\n<figure class=\"wp-block-table\"><table><thead><tr><th>Ingredient<\/th><th>Amount<\/th><\/tr><\/thead><tbody><tr><td>Whole milk<\/td><td>300 g<\/td><\/tr><tr><td>Water<\/td><td>300 g<\/td><\/tr><tr><td>Butter<\/td><td>240 g<\/td><\/tr><tr><td>Sugar<\/td><td>12 g<\/td><\/tr><tr><td>Salt<\/td><td>12 g<\/td><\/tr><tr><td>Soft flour<\/td><td>360 g<\/td><\/tr><tr><td>Pasteurised eggs<\/td><td>480 g<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<div style=\"height:24px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 id=\"pistachio-pastry-cream\" class=\"wp-block-heading\">Pistachio Pastry Cream<\/h3>\n\n\n\n<figure class=\"wp-block-table\"><table><thead><tr><th>Ingredient<\/th><th>Amount<\/th><\/tr><\/thead><tbody><tr><td>Whole milk<\/td><td>1,000 g<\/td><\/tr><tr><td>Sugar<\/td><td>170 g<\/td><\/tr><tr><td>Pasteurised egg yolks<\/td><td>110 g<\/td><\/tr><tr><td>Cornstarch (Ma\u00efcena)<\/td><td>90 g<\/td><\/tr><tr><td>Butter<\/td><td>50 g<\/td><\/tr><tr><td>Pure pistachio paste<\/td><td>100 g<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<div style=\"height:24px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 id=\"pistachio-fondant\" class=\"wp-block-heading\">Pistachio Fondant<\/h3>\n\n\n\n<figure class=\"wp-block-table\"><table><thead><tr><th>Ingredient<\/th><th>Amount<\/th><\/tr><\/thead><tbody><tr><td>Fondant<\/td><td>500 g<\/td><\/tr><tr><td>Pistachio paste<\/td><td>70 g<\/td><\/tr><tr><td>Glucose<\/td><td>30 g<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 id=\"stepbystep-instructions\" class=\"wp-block-heading\">Step-by-step instructions<\/h2>\n\n\n\n<h3 id=\"choux-pastry-2\" class=\"wp-block-heading\">Choux Pastry<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Place the milk, water, butter, sugar, and salt in a saucepan. Bring to the boil.<\/li>\n\n\n\n<li>Add the sifted flour all at once and dry the dough over low heat for 2 minutes.<\/li>\n\n\n\n<li>Add the pasteurised eggs one at a time, beating with a paddle until fully incorporated.<\/li>\n\n\n\n<li>Pipe into batons on a baking tray.<\/li>\n\n\n\n<li>Bake at 130\u00b0C for 45 minutes, then raise to 150\u00b0C for a final 15 minutes.<\/li>\n<\/ol>\n\n\n\n<div style=\"height:24px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 id=\"pistachio-pastry-cream-2\" class=\"wp-block-heading\">Pistachio Pastry Cream<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Heat the milk in a saucepan until nearly boiling.<\/li>\n\n\n\n<li>In a bowl, mix the egg yolks, sugar, and cornstarch.<\/li>\n\n\n\n<li>Pour the mixture into the hot milk, stirring continuously.<\/li>\n\n\n\n<li>Bring to the boil and cook for 1 minute until the cream thickens.<\/li>\n\n\n\n<li>Add the butter, blend with a stick blender and leave to cool completely.<\/li>\n\n\n\n<li>Fold in the pistachio paste and mix until incorporated.<\/li>\n<\/ol>\n\n\n\n<div style=\"height:24px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 id=\"pistachio-fondant-2\" class=\"wp-block-heading\">Pistachio Fondant<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Heat the fondant in a bain-marie to working temperature (35\u201338\u00b0C).<\/li>\n\n\n\n<li>Add the pistachio paste and glucose. Mix until you achieve a smooth, glossy glaze.<\/li>\n\n\n\n<li>Dip the \u00e9clairs to coat.<\/li>\n<\/ol>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 id=\"the-artisan-secret-no-colouring-pure-pistachio-only\" class=\"wp-block-heading\">The artisan secret: no colouring, pure pistachio only<\/h2>\n\n\n\n<p>The first question we get when someone tries our pistachio \u00e9clair 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 \u2014 not the electric green you get from additives.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 id=\"tips-for-a-perfect-pistachio-eclair\" class=\"wp-block-heading\">Tips for a perfect pistachio \u00e9clair<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Oven temperature:<\/strong> The two-stage bake (130\u00b0C + 150\u00b0C) is key to a dry, crisp shell that doesn&#8217;t crack.<\/li>\n\n\n\n<li><strong>Eggs, one at a time:<\/strong> Adding them all at once creates lumps. Patience here makes all the difference.<\/li>\n\n\n\n<li><strong>Quality pistachio paste:<\/strong> The result depends entirely on the ingredient. Use pure pistachio paste without added sugar.<\/li>\n\n\n\n<li><strong>Fondant at the exact temperature:<\/strong> If you overheat it, it loses its shine. 35\u201338\u00b0C is the sweet spot.<\/li>\n\n\n\n<li><strong>Eat on the day:<\/strong> Choux absorbs moisture. Ideally eat the same day or the next day for the best texture.<\/li>\n<\/ul>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity is-style-wide\"\/>\n\n\n\n<div style=\"height:24px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 id=\"prefer-us-to-make-it-for-you\" class=\"wp-block-heading\">Prefer us to make it for you?<\/h2>\n\n\n\n<p>If the recipe looks involved \u2014 and it is \u2014 come to our shop in Barcelona and pick up a freshly made pistachio \u00e9clair. Available in our <a href=\"https:\/\/baixas.es\/tienda\/\">online store<\/a> and at our pastry shop at Muntaner 331.<\/p>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 id=\"frequently-asked-questions-about-pistachio-eclairs\" class=\"wp-block-heading\">Frequently asked questions about pistachio \u00e9clairs<\/h2>\n\n\n\n<h3 id=\"what-is-a-pistachio-eclair-2\" class=\"wp-block-heading\">What is a pistachio \u00e9clair?<\/h3>\n\n\n\n<p>A pistachio \u00e9clair is a French pastry made with choux dough filled with pistachio pastry cream and coated with pistachio fondant. It is also known as a &#8216;lightning bolt&#8217; pastry for its elongated, glossy shape.<\/p>\n\n\n\n<div style=\"height:16px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 id=\"how-can-you-tell-if-a-pistachio-eclair-is-artisan\" class=\"wp-block-heading\">How can you tell if a pistachio \u00e9clair is artisan?<\/h3>\n\n\n\n<p>An artisan pistachio \u00e9clair has a soft, natural green colour \u2014 never neon. Intense green indicates artificial colourings. At Baixas we use pure pistachio paste, with no colourings or artificial flavourings.<\/p>\n\n\n\n<div style=\"height:16px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 id=\"where-to-buy-the-best-pistachio-eclair-in-barcelona\" class=\"wp-block-heading\">Where to buy the best pistachio \u00e9clair in Barcelona?<\/h3>\n\n\n\n<p>At Pastisseria Baixas, one of Barcelona&#8217;s most recognised artisan pastry shops with over 65 years of history. We make our pistachio \u00e9clair with handcrafted choux pastry, pure pistachio cream, and a glossy fondant.<\/p>\n\n\n\n<div style=\"height:16px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 id=\"how-long-does-a-pistachio-eclair-keep\" class=\"wp-block-heading\">How long does a pistachio \u00e9clair keep?<\/h3>\n\n\n\n<p>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.<\/p>\n\n\n\n<div style=\"height:16px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 id=\"how-many-calories-does-a-pistachio-eclair-have\" class=\"wp-block-heading\">How many calories does a pistachio \u00e9clair have?<\/h3>\n\n\n\n<p>Approximately 280\u2013320 calories per unit, depending on size. Made with quality natural ingredients \u2014 no additives or hydrogenated fats \u2014 it is a premium artisan pastry option.<\/p>\n\n\n\n<div style=\"height:16px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<script type=\"application\/ld+json\">{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"\u00c9clair de Pistacho\",\n  \"description\": \"Receta profesional del \u00e9clair de pistacho de Pastisseria Baixas: masa choux artesana, crema pastelera de pistacho puro y fondant de pistacho brillante. Sin colorantes ni aromatizantes artificiales.\",\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"name\": \"Pastisseria Baixas\",\n    \"url\": \"https:\/\/baixas.es\"\n  },\n  \"datePublished\": \"2026-05-29\",\n  \"recipeCategory\": \"Pasteler\u00eda\",\n  \"recipeCuisine\": \"Francesa\",\n  \"keywords\": \"\u00e9clair de pistacho, masa choux, crema pastelera pistacho, pasteler\u00eda artesana Barcelona\",\n  \"recipeYield\": \"Aprox. 20 \u00e9clairs\",\n  \"prepTime\": \"PT45M\",\n  \"cookTime\": \"PT60M\",\n  \"totalTime\": \"PT2H\",\n  \"recipeIngredient\": [\n    \"300g leche entera (masa choux)\",\n    \"300g agua (masa choux)\",\n    \"240g mantequilla (masa choux)\",\n    \"12g az\u00facar (masa choux)\",\n    \"12g sal (masa choux)\",\n    \"360g harina floja (masa choux)\",\n    \"480g huevos pasteurizados (masa choux)\",\n    \"1000g leche entera (crema pastelera)\",\n    \"170g az\u00facar (crema pastelera)\",\n    \"110g yemas pasteurizadas (crema pastelera)\",\n    \"90g ma\u00efcena (crema pastelera)\",\n    \"50g mantequilla (crema pastelera)\",\n    \"100g pasta de pistacho (crema pastelera)\",\n    \"500g fondant (glaseado)\",\n    \"70g pasta de pistacho (glaseado)\",\n    \"30g glucosa (glaseado)\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Masa Choux\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"position\": 1,\n          \"text\": \"Poner la leche, el agua, la mantequilla, el az\u00facar y la sal en un cazo. 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Mezclar hasta obtener un glaseado homog\u00e9neo y brillante.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"position\": 3,\n          \"text\": \"Glasear los \u00e9clairs por inmersi\u00f3n.\"\n        }\n      ]\n    }\n  ],\n  \"video\": {\n    \"@type\": \"VideoObject\",\n    \"name\": \"C\u00f3mo hacer \u00c9clair de Pistacho \u2013 Pastisseria Baixas\",\n    \"description\": \"Elaboraci\u00f3n paso a paso del \u00e9clair de pistacho artesano de Pastisseria Baixas Barcelona.\",\n    \"embedUrl\": \"https:\/\/www.youtube.com\/embed\/SJFaVxpyyuc\",\n    \"uploadDate\": \"2026-05-29\"\n  }\n}<\/script>\n<script type=\"application\/ld+json\">{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"\u00bfQu\u00e9 es un \u00e9clair de pistacho?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Un \u00e9clair de pistacho es un pastel franc\u00e9s elaborado con masa choux rellena de crema pastelera de pistacho y cubierto con fondant de pistacho. Es una variaci\u00f3n del cl\u00e1sico \u00e9clair, que se conoce tambi\u00e9n como 'rel\u00e1mpago' por su forma alargada y brillante.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"\u00bfC\u00f3mo saber si un \u00e9clair de pistacho es artesano?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Un \u00e9clair de pistacho artesano tiene un color verde suave y natural, no fosforito. El verde intenso indica colorantes artificiales. En Baixas elaboramos nuestros \u00e9clairs con pasta de pistacho puro, sin colorantes ni aromatizantes artificiales.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"\u00bfD\u00f3nde comprar el mejor \u00e9clair de pistacho en Barcelona?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Pastisseria Baixas es una de las pasteler\u00edas artesanas m\u00e1s reconocidas de Barcelona, con m\u00e1s de 65 a\u00f1os de historia. Elaboramos el \u00e9clair de pistacho con masa choux artesana, crema de pistacho puro y fondant brillante. Disponible en nuestra tienda en Barcelona.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"\u00bfCu\u00e1nto tiempo se conserva un \u00e9clair de pistacho?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Un \u00e9clair de pistacho artesano se conserva en nevera hasta 2-3 d\u00edas en recipiente herm\u00e9tico. Lo ideal es consumirlo el mismo d\u00eda o al d\u00eda siguiente para disfrutar de la textura \u00f3ptima de la masa choux.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"\u00bfCu\u00e1ntas calor\u00edas tiene un \u00e9clair de pistacho?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Un \u00e9clair de pistacho artesano tiene aproximadamente 280-320 calor\u00edas por unidad. Al estar elaborado con ingredientes naturales de calidad \u2014sin aditivos ni grasas hidrogenadas\u2014 es una opci\u00f3n de pasteler\u00eda artesana de alta calidad.\"\n      }\n    }\n  ]\n}<\/script>\n","protected":false},"excerpt":{"rendered":"<p>Discover how we make our pistachio \u00e9clair at Baixas: handcrafted choux pastry, pure pistachio cream and glossy fondant. No artificial colourings. Full recipe.<\/p>\n","protected":false},"author":37,"featured_media":9443,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[376],"tags":[550,557,547,558,559,556],"class_list":["post-9448","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe","tag-barcelona","tag-choux-pastry","tag-eclair","tag-french-pastry","tag-pastry-cream","tag-pistachio"],"acf":{"schema_json":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Artisan Pistachio \u00c9clair | Pastisseria Baixas Barcelona &#8211; Pastisseria Baixas<\/title>\n<meta name=\"description\" content=\"Discover how we make our pistachio \u00e9clair at Baixas: handcrafted choux pastry, pure pistachio cream and glossy fondant. No artificial colourings. 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