Ricotta Pistachio Éclairs

felichiccuisine
Feb 8, 2024
5 min read

Updated: Feb 5

de Feli Chic'Cuisine

These Ricotta Pistachio Éclairs are a delightful medley of textures and flavors: smooth, creamy, crunchy, and refreshing all at once. — Ricotta Pistachio Éclairs @Feli Chic'Cuisine

While chocolate-filled éclairs are a beloved classic, the Ricotta Pistachio Éclair offers a refreshing departure. Instead of chocolate, you get the creamy richness of ricotta cheese, subtly sweetened with powdered sugar, brightened by the zesty kick of candied orange peel, and paired with the unique crunch of toasted pistachios. It’s a delightful medley of textures and flavors: smooth, creamy, crunchy, and refreshing all at once.

These éclairs aren’t just a treat for the taste buds - they’re visually stunning too. The contrast between the golden choux pastry and the vibrant green pistachios, paired with the delicate touch of honey and candied orange peel, creates a dessert that looks as good as it tastes.

It’s the kind of dessert you’d serve at a special occasion or dinner party, where you want to impress without overwhelming.

An Elegant Dessert for Any Occasion

What makes Ricotta Pistachio Éclairs so perfect for elegant events? For one, they look like they’ve come straight from a pastry shop, but with a little effort, you can create them yourself at home.

The fresh, light, and creamy filling offers a luxurious alternative to the usual chocolate-filled éclairs. The addition of orange liqueur and pistachios elevates the flavors, making them suitable for a refined afternoon tea, a holiday gathering, or even as a showstopper at a dinner party.

The balance between the crispy pastry shell and the smooth, flavorful filling makes every bite a pleasure. These éclairs are delicate and sophisticated, yet surprisingly easy to make, especially if you’re looking for something that’s not overly sweet or heavy.

Tips for Perfect Ricotta Pistachio Éclairs

Get the Right Consistency for the Choux Pastry: Choux pastry should be smooth and glossy. If it’s too thick, your éclairs will be dense; if too thin, they may spread or collapse.

To check the right consistency, when you draw a figure-eight with the dough, it should flow smoothly without breaking.

Bake at the Right Temperature: Choux pastry needs to be baked at a high temperature to create steam, which makes the éclairs puff up. Start baking at 200°C (390°F) for the first 10 minutes to allow the éclairs to rise, then reduce the temperature to 180°C (350°F) for the remainder of the baking time. Don’t open the oven door too soon or your éclairs may deflate.

Make Sure the Filling Is Balanced: The ricotta-pistachio cream should be light, airy, and not too thick. Be sure to sift your powdered sugar to avoid any lumps, and mix everything together carefully to avoid deflating the whipped ricotta.

Note: As an alternative to a piping bag, you can use a large zip-top bag (like a Ziplock). Simply transfer the cream into the bag, push it into one corner, and then cut off about a quarter-inch from the corner.

The piping may not come out in perfect shape, and it will be less precise compared to using a piping bag. However, éclairs are a forgiving recipe, and perfect accuracy is not crucial for success.

Toast the Pistachios: Toasting the pistachios beforehand brings out their natural oils and intensifies their flavor. Be sure to chop them finely for the best texture in your filling and topping.

The final touch on your éclairs is as important as the flavor. A drizzle of honey over the top gives a beautiful shine, while the chopped pistachios and candied orange peel create a colorful and aromatic finish. The honey also adds a light sweetness that balances the richness of the ricotta.

I made these éclairs for a dinner party, and they were an absolute hit! The choux pastry turned out perfectly light and crispy, and the filling was a delightful surprise.

I was a bit nervous about not using chocolate, but the combination of ricotta and pistachios was a huge success. Everyone kept asking for the recipe, and the honey drizzle on top was a perfect finishing touch.

Ricotta Pistachio Éclairs

It’s a wonderful treat for anyone who wants something sophisticated without being overly sweet

Preparation Time: 45 minutes Baking Time: 30 minutes

Total Time: 1 hour 15 minutes Serves: 12 éclairs

Ingredients

For the Batter

100 ml water
100 ml milk
6 tbsp unsalted butter
1 tbsp sugar
1 pinch salt
150g all-purpose flour
6 eggs, at room temperature

For the Riccota-Pistachio Cream

300g ricotta cheese
80g powdered sugar
30g candied orange peel
1 tsp orange liqueur (Grand Marnier or Cointreau), optional
60g pistachios, toasted and chopped

To decorate

honey
candied orange peel
chopped pistachios

Method

Prepare the Batter

1. Preheat the oven to 180°C (350°F). Line a large baking tray with parchment paper and set it aside.

2. In a medium saucepan, bring the water, milk, butter, sugar, and salt to a rapid boil over high heat. Once it reaches a boil, lower the heat to medium-low, then add the flour all at once. Quickly stir with a wooden spoon until a light crust forms on the bottom of the pan.

3. Continue stirring for another 2-3 minutes to dry out the dough. Remove the pan from the heat and allow the dough to cool for 2-3 minutes.

4. Add the eggs, one at a time, beating the dough vigorously after each addition until the mixture becomes shiny and thick. Continue adding eggs until all have been incorporated into the dough.

5. Spoon the dough into a pastry bag fitted with a plain 2 cm (3/4-inch) tip. Pipe 8 cm (3-inch) long strips of dough onto the prepared baking tray, leaving about 3-4 cm (1 inch) of space between each éclair.

6. Bake for 30-35 minutes, or until the éclairs are golden, firm, and puffed. (Adjust baking time if needed depending on your oven.) Once baked, transfer the éclairs to a wire rack and let them cool completely.

Prepare The Ricotta-Pistachio Cream

7. Drain the ricotta by placing it in a small strainer to remove excess moisture. After draining, transfer the ricotta to a medium-sized bowl. Add the powdered sugar, candied orange peel, pistachios, and orange liqueur (if using).

8. Whisk everything together until the mixture is smooth. Cover and refrigerate for at least 30 minutes to let the flavors meld.

Assembly

9. Once the éclairs have cooled, cut them lengthwise into two pieces. Fill the bottom half with the prepared pistachio cream, then place the top half of the éclair back on top. For the final touch, brush the top with honey and sprinkle with chopped pistachios.