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Prep Time 15 mins
Cook Time 5 mins
Resting Time 1 hr
Total Time 1 hr 20 mins
Course Dessert, Snack
Cuisine French
Servings 12 eclairs


  • Scale
  • Saucepan
  • Mixing bowl
  • Whisk
  • Cling wrap


  • 400 g Full fat milk Fresh if possible
  • 1/2 piece Vanilla bean Split and scraped
  • 80 g Egg yolks Approx. the yolks of 4 large eggs
  • 40 g White sugar
  • 30 g Corn starch
  • 25 g Butter
  • 50 g Pistachio paste Plain one, unsweetened


  • Heat the milk, just bring to simmer.
  • Cover and let the vanilla infuse for 10 minutes.
  • Reheat the milk (stop as soon as it starts boiling).
  • Whisk energetically the sugar with the egg yolks until light and creamy.
  • Add the corn starch and combine.
  • Add 1/3 of the hot milk to the yolks mix and whisk until homogeneous.
  • Transfer this mixture in the saucepan with the rest of the hot milk.
  • Simmer over medium heat whitout stopping whisking. It should thicken after 2 to 3 minutes.
  • When the temperature of the cream is around 65°C, add the butter ands whisk.
  • Add the pistachio paste and combine.
  • Cover with the cling wrap directly on the surface and let it cool in the refrigerator for at least 1 hour.


Please refer to the Montage section below.
*Please refer to Essentials page.
Keyword Creme Patissiere, Pastry Cream, Pistachio