Name: Raspberry Pistachio Eclairs
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: French-Inspired
Ingredients: 1/2 cup unsalted butter; 1 cup water; 1/4 tsp salt; 1 tbsp sugar; 1 cup all-purpose flour; 4 large eggs; 1 cup powdered sugar; 2 tbsp raspberry puree; 1 tsp lemon juice; A few drops of pink gel food coloring (optional); 1 cup heavy cream; 2 tbsp powdered sugar; 1/2 tsp vanilla extract; 1/4 cup chopped pistachios; Freeze-dried raspberry powder

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Raspberry Pistachio Eclairs are a stunning and flavorful twist on the classic French pastry. Featuring golden, airy choux shells filled with vanilla whipped cream, these éclairs are topped with a glossy raspberry glaze and finished with crushed pistachios and a touch of freeze-dried raspberry powder. The contrast of fruity brightness, creamy filling, and nutty crunch creates a pastry that is both visually impressive and utterly indulgent—perfect for elegant gatherings or weekend baking adventures.

Why You’ll Love This Recipe

These éclairs offer the perfect balance of textures and flavors: light and crisp pastry, smooth and airy whipped cream filling, and a tart raspberry glaze with crunchy pistachios. The beautiful pink topping makes them ideal for celebrations, showers, or special brunches. Despite their elegant appearance, they are entirely achievable with simple ingredients and a bit of patience, making them a rewarding choice for both seasoned and aspiring bakers.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Choux Pastry:

Unsalted butter
Water
Salt
Sugar
All-purpose flour
Large eggs

For the Raspberry Glaze:

Powdered sugar
Raspberry puree
Lemon juice
Pink gel food coloring (optional)

For the Filling:

Heavy cream
Powdered sugar
Vanilla extract

Toppings:

Chopped pistachios
Freeze-dried raspberry powder

directions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a saucepan over medium heat, combine butter, water, salt, and sugar. Bring to a boil, then remove from heat.
Immediately stir in flour with a wooden spoon until a thick dough forms and pulls away from the sides of the pan.
Return the pan to the heat and cook the dough, stirring constantly, for about 2 minutes to cook off excess moisture.
Remove from heat and allow the mixture to cool slightly. Add eggs one at a time, beating well after each addition, until the dough is smooth and glossy.
Transfer the choux dough to a piping bag fitted with a large round tip. Pipe 4-inch lines onto the prepared baking sheet, spacing them well apart.
Bake for 20 to 25 minutes or until puffed and golden brown. Do not open the oven during baking.
Remove from the oven and allow the éclairs to cool completely on a wire rack.

To Prepare the Filling:

In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Transfer to a piping bag fitted with a small round tip. Insert the tip into the bottom of each éclair and fill until slightly heavy to the touch.

To Glaze and Decorate:

In a bowl, whisk together powdered sugar, raspberry puree, and lemon juice until smooth. Add a few drops of pink food coloring if desired.
Dip the tops of the filled éclairs into the glaze, letting any excess drip off.
Sprinkle the tops with chopped pistachios and lightly dust with freeze-dried raspberry powder.
Chill in the refrigerator until the glaze is set.

Servings and timing

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 10 éclairs
Calories: Approximately 215 kcal per éclair

Variations

Lemon Cream Filling: Replace the whipped cream with lemon curd for a zesty contrast to the raspberry glaze.
White Chocolate Drizzle: Add a thin drizzle of melted white chocolate over the glaze for an extra touch of elegance.
Raspberry Jam Core: Pipe a bit of raspberry jam into the center before filling with whipped cream.
Almond Crunch: Substitute pistachios with sliced almonds or hazelnuts for a different nutty finish.
Vegan Version: Use a plant-based butter and egg substitute for the choux, coconut whipped cream for filling, and plant milk in the glaze.
Mini Éclairs: Pipe smaller lengths of dough for bite-sized éclairs, ideal for dessert platters.
Chocolate Glaze: Swap the raspberry glaze for a dark chocolate ganache for a more traditional option with a twist.
Pistachio Cream Filling: Blend pistachio butter with the whipped cream for a richer, nuttier filling.

storage/reheating

Store the filled and glazed éclairs in the refrigerator in an airtight container for up to 2 days. For best texture, serve within 24 hours. The unfilled choux shells can be stored at room temperature for up to 1 day or frozen for up to 1 month. Thaw and re-crisp in a 300°F (150°C) oven for 5–7 minutes. Avoid reheating filled éclairs, as the cream may melt.

FAQs

What is choux pastry?

Choux pastry is a light, airy dough used to make pastries like éclairs, cream puffs, and profiteroles. It puffs up during baking to create a hollow center perfect for filling.

Why did my éclairs deflate after baking?

Éclairs can deflate if they are underbaked or removed from the oven too early. Ensure they are golden brown and firm before removing.

Can I use store-bought whipped cream?

While possible, freshly whipped cream holds up better and provides a fresher taste and more stable texture.

What can I use instead of raspberry puree?

You can substitute with strawberry or cherry puree for a similar effect, or use a flavored glaze made from fruit preserves thinned with lemon juice.

Can I make the choux pastry in advance?

Yes, you can pipe and freeze unbaked choux on a tray, then bake directly from frozen, adding a couple of minutes to the baking time.

Do I need to use gel food coloring?

Gel food coloring gives vibrant color without thinning the glaze. Liquid coloring can be used sparingly but may alter the glaze’s consistency.

Can I flavor the whipped cream?

Yes, you can add fruit puree, rosewater, or even a bit of cream cheese for a tangier filling.

How long do the éclairs need to chill after glazing?

They should chill for about 15 to 30 minutes, or until the glaze has set completely.

Can I use frozen raspberries to make the puree?

Yes, thaw and blend frozen raspberries, then strain to remove seeds before using in the glaze.

What if I don’t have a piping bag?

You can use a large zip-top bag with the corner snipped off to pipe both the choux dough and whipped cream filling.

Conclusion

Raspberry Pistachio Éclairs are a modern, colorful take on a timeless French classic. With their crisp pastry shells, creamy vanilla filling, and vibrant raspberry glaze, they deliver a delightful blend of textures and flavors in every bite. Perfect for special occasions or when you want to impress with a pastry shop–worthy treat at home, these éclairs are sure to leave a lasting impression.