Raspberry Pistachio Éclairs

Raspberry Pistachio Éclairs are an elegant and delicious French pastry that combines crisp choux pastry, a light raspberry-infused cream filling, and a delicate topping of crushed pistachios and white chocolate drizzle. These éclairs are perfect for special occasions, afternoon tea, or when you want to impress with a refined dessert. The tartness of raspberries balances beautifully with the nutty pistachios, creating a well-rounded flavor profile.

Why You’ll Love This Recipe

• Elegant and sophisticated – Perfect for high tea, celebrations, or special desserts.
• Light and airy texture – The crisp pastry shells contrast beautifully with the smooth raspberry cream.
• Balanced flavors – Tart raspberries, creamy filling, and crunchy pistachios create a perfect harmony.
• Impressive yet easy to make – With basic ingredients and simple techniques, you can create bakery-quality éclairs.
• Customizable – Adjust the flavors, toppings, or fillings to suit your preference.

Ingredients

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

• 1 cup water
• ½ cup butter
• 1 cup all-purpose flour
• 4 eggs
• 1 cup heavy cream
• 2 tbsp powdered sugar
• ½ cup raspberry puree
• ½ cup chopped pistachios
• White chocolate drizzle

Directions

Prepare the Choux Pastry

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. In a saucepan, bring water and butter to a boil over medium heat.
3. Remove from heat and quickly stir in the flour until the dough forms a ball and pulls away from the sides of the pan.
4. Let the dough cool slightly, then beat in the eggs one at a time, mixing well after each addition until smooth.
5. Transfer the dough to a piping bag fitted with a large round tip and pipe 3-inch-long strips onto the prepared baking sheet.
6. Bake for 30 minutes or until golden brown and crisp. Let cool completely before filling.

Make the Raspberry Cream Filling

7. In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.
8. Gently fold in the raspberry puree until fully incorporated.
9. Transfer the raspberry cream to a piping bag fitted with a small round tip.

Assemble the Éclairs

10. Slice each éclair in half horizontally or poke small holes in the bottom for filling.
11. Pipe the raspberry cream into each éclair, filling them generously.
12. Sprinkle chopped pistachios over the top.
13. Drizzle with melted white chocolate for an elegant finish.
14. Serve immediately or refrigerate until ready to enjoy.

Servings and Timing

• Servings: 8-10 éclairs
• Prep time: 20 minutes
• Cook time: 30 minutes
• Total time: 50 minutes

Variations

• Chocolate version – Dip the tops in melted dark chocolate instead of white chocolate.
• Berry mix – Combine raspberries with strawberries or blueberries for a mixed berry filling.
• Pistachio cream filling – Add ground pistachios or pistachio paste to the whipped cream for a nutty variation.
• Gluten-free option – Use a gluten-free flour blend for the choux pastry.
• Extra crunch – Add a sprinkle of crushed freeze-dried raspberries for a tangy finish.

Storage/Reheating

• Refrigeration: Store éclairs in an airtight container in the refrigerator for up to 2 days.
• Freezing: Freeze unfilled pastry shells for up to 1 month. Thaw before filling.
• Reheating: Reheat empty éclair shells in a 300°F oven for a few minutes to crisp them up before filling.

FAQs

What is choux pastry?

Choux pastry is a light, airy dough used to make éclairs, cream puffs, and profiteroles. It puffs up during baking, creating a hollow center for fillings.

Can I make the éclair shells in advance?

Yes, bake the choux pastry ahead of time and store unfilled éclairs in an airtight container for up to 2 days.

How do I prevent my éclairs from becoming soggy?

Make sure they are fully cooled before filling and store them uncovered in the refrigerator if not serving immediately.

Can I use frozen raspberries for the filling?

Yes, but thaw them and strain out excess liquid before pureeing to avoid a watery filling.

Why did my éclairs collapse after baking?

Éclairs can collapse if they are underbaked. Ensure they are fully golden brown and dry before removing them from the oven.

How do I make the white chocolate drizzle?

Melt white chocolate in the microwave in 15-second intervals, stirring in between until smooth. Drizzle with a spoon or a piping bag.

Can I use store-bought whipped cream?

Yes, but homemade whipped cream gives a fresher taste and better consistency.

Can I make these éclairs without a piping bag?

Yes, you can spoon the dough onto the baking sheet instead of piping, though the shape may be less uniform.

What is the best way to fill éclairs without slicing them open?

Poke small holes in the bottom of each éclair and pipe the filling inside using a piping bag.

How do I get evenly sized éclairs?

Use a ruler as a guide while piping the dough and keep each éclair the same length.

Conclusion

Raspberry Pistachio Éclairs are a stunning and delicious French pastry that combines crisp choux shells, smooth raspberry cream, and crunchy pistachios for an elegant and irresistible dessert. Whether for a special occasion or a weekend treat, these éclairs will impress with their balance of textures and flavors. Try this recipe for a bakery-quality dessert at home!