Orange Pistachio Delight

This classic French treat takes a creative twist with a smooth pistachio filling and refreshing orange glaze, creating just the right balance between sweetness and zesty flavor.

I whip up these pastries whenever I want to dazzle my in-laws. The first time I brought them out after dinner, the complete quiet around the table told me I'd found a winning treat.

What You'll Need

• For The Choux Pastry

• 125ml water: Getting the right temperature matters for properly puffed pastry.
• 125g unsalted butter: Pick good quality for better taste.
• 125g all-purpose flour: Sift it to avoid lumps.
• A dash of salt: This brings out the pastry flavor.
• 4 large eggs at room temp: These help the dough rise properly.

• For The Pistachio Filling

• 65g shelled unsalted pistachios: Try to find Sicilian ones if you can for stronger flavor.
• 250ml whole milk: The richness gives the cream perfect texture.
• 50g sugar: This balances the slight bitterness from the nuts.
• 15g cornstarch: This thickens the cream without making it heavy.
• 2 fresh egg yolks: They add richness and creaminess.
• 5ml vanilla extract: A hint that works well with pistachios.
• 30g unsalted butter: This gives the cream a silky finish.

• For The Orange Topping

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• 65g powdered sugar: Sift it for a perfectly smooth glaze.
• 15ml fresh orange juice: Freshness is key here.
• Zest from one organic orange: This adds strong flavor and color.

Step-By-Step Directions

Making The Choux Pastry:

Heat your oven to 200°C and line a baking sheet with parchment paper. The paper keeps the pastries from sticking while baking. Make sure the oven is fully hot before baking to get the right puff.

In a medium pot, heat water, butter and salt until it bubbles slightly. When the butter has completely melted, take it off the heat and dump in all the flour at once. Stir hard with a wooden spoon until you get a ball that pulls away from the sides. Put it back on low heat for 1-2 minutes, stirring the whole time to dry the dough slightly.

Let the dough cool in a bowl for about 5 minutes. Then add the eggs one at a time, fully mixing in each egg before adding the next one. The dough should look smooth, shiny and form a soft V shape when you lift the spoon.

Put the dough in a piping bag with a 1cm round tip. On your prepared tray, pipe 12 sticks about 10cm long, keeping 4cm between each to allow for spreading. With a wet finger, gently smooth any pointy tips.

Bake for 25 minutes without ever opening the door or your pastries might collapse. Then lower to 180°C and bake another 5-10 minutes until they're golden and crisp. Let them cool completely on a rack before filling.

Making The Pistachio Cream:

First, grind the pistachios into a fine powder in a food processor, but don't overdo it or they'll release their oils. Save some roughly chopped pieces for decoration at the end.

In a pot, warm the milk until it's just about to simmer. Meanwhile, beat the egg yolks with sugar until pale, then mix in the cornstarch. Slowly pour the hot milk into this mixture while whisking constantly to avoid lumps.

Pour everything back into the pot and cook on medium heat, stirring non-stop with a spatula, making sure to get the bottom and corners of the pot. Once the cream thickens and starts to bubble, cook for one more minute. Take it off the heat and immediately stir in the pistachio powder, vanilla and butter pieces. Cover with plastic wrap touching the surface and chill for at least 2 hours.

Making The Orange Glaze:

In a bowl, sift the powdered sugar then gradually add orange juice while whisking until you get a smooth, flowing consistency that's not too runny. The glaze should coat the back of a spoon. Add the finely grated orange zest and gently mix to add flavor.

Putting It All Together:

Using a small pointed knife, carefully poke three small holes in the bottom of each pastry. Transfer the pistachio cream to a piping bag with a small tip and generously fill each pastry through the holes. You'll feel the pastry getting heavier when it's properly filled.

Gently dip the top of each pastry into the orange glaze, shake off any extra, then place them on a rack. Immediately sprinkle with some of the reserved pistachio pieces before the glaze sets. Let the glaze firm up for about 15 minutes before serving or refrigerating.

Important Tips

• These pastries taste best when eaten the same day.
• You can make and bake the shells a day ahead and fill them on serving day.
• Unfilled shells can be frozen for up to 1 month.
• A bit of natural green food coloring can enhance the pistachio cream color.

My special trick for these pastries is adding a tiny splash of orange blossom water to the pistachio cream. This subtle touch reminds me of South French pastries and works perfectly with the orange glaze. My guests always try to guess this mystery ingredient that makes these treats so special.

Keeping Them Fresh

Filled pastries last in the fridge for up to 24 hours in an airtight container. After that, the shells get soggy and lose that nice contrast with the cream. For the best taste, take them out of the fridge 15 minutes before eating.

If you want to prep ahead, you can keep the pistachio cream in the fridge for up to 3 days. The orange glaze can be made a few hours before assembly, but you might need to warm it slightly to get back to the right thickness.

Tasty Twists

This treat can be easily changed based on what you like or what's in season. In summer, swap orange for lemon or raspberry for something more refreshing. In winter, a splash of Grand Marnier in the glaze adds a festive touch.

For a stronger pistachio flavor, add 1 teaspoon of pure pistachio paste to your cream. Can't find it? Use green marzipan or just add more ground pistachios.

Chocolate lovers will enjoy a thin layer of melted dark chocolate under the orange glaze, creating a flavor combo like chocolate-dipped orange peels.

Serving Style

Show off your pastries on a white plate to highlight their colors. A dark plate can also create a fancy contrast with the bright orange glaze. For an elegant touch, serve each pastry with a thin slice of candied orange and a fresh mint leaf.

In Paris bakeries, these pastries are often displayed slightly tilted and arranged in a fan pattern, which shows off the glaze work and makes your presentation look more artistic.

Expert Tricks

• Use a cooking thermometer to make sure your choux pastry is around 75°C before adding eggs, which guarantees perfect texture.
• For a shiny bakery-style glaze, add a thin layer of neutral glaze before the orange topping.
• Perfect choux pastry should sound hollow when you tap it after baking, showing it's properly cooked inside.

Frequently Asked Questions

→ How do you make perfect choux pastry?

Cook the dough on medium heat until it pulls away from the pot's sides, then mix in the eggs one at a time for a smooth and glossy texture.

→ Can pistachios be swapped out?

Yes, try cashews or almonds instead. The flavor will change but it's still tasty.

→ What's the trick to great orange glaze?

Mix powdered sugar with fresh orange juice and some zest for a sweet, fruity finish that's smooth and bright.

→ Can you prepare eclairs ahead of time?

Yes, bake the shells beforehand and fill them on the day you plan to serve them. This keeps them fresh and crisp.

→ How should you fill an eclair properly?

Use a piping bag for even filling, making sure the pistachio cream is nicely spread inside the shell.