Raspberry Pistachio Éclairs Recipe

Introduction

Raspberry Pistachio Éclairs are a delightful twist on the classic French pastry, combining the lightness of choux dough with a luscious raspberry cream filling and crunchy pistachios. Finished with a white chocolate drizzle, these éclairs make an elegant dessert perfect for any occasion.

Ingredients

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

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). In a saucepan, bring the water and butter to a boil. Remove from heat and stir in the flour until a smooth dough forms.
2. Step 2: Allow the dough to cool slightly, then beat in the eggs one at a time, mixing thoroughly until each egg is fully incorporated and the dough is smooth.
3. Step 3: Transfer the dough into a piping bag and pipe éclair shapes onto a parchment-lined baking sheet. Bake for 30 minutes or until golden and puffed. Remove from the oven and let cool completely.
4. Step 4: To make the filling, whip the heavy cream, powdered sugar, and raspberry purée together until the mixture becomes light and fluffy.
5. Step 5: Slice the cooled éclairs open horizontally and fill generously with the raspberry cream. Sprinkle chopped pistachios over the filling, then drizzle with melted white chocolate for a beautiful finish.
6. Step 6: Chill the éclairs for a few minutes before serving to allow the flavors to meld and the filling to set.

Tips & Variations

• For extra crispness, avoid opening the oven during the first 20 minutes of baking your éclairs.
• If fresh raspberries aren’t available, use frozen raspberry purée or jam for the filling.
• Try substituting pistachios with toasted almonds or hazelnuts for a different flavor and texture.
• Use dark or milk chocolate instead of white chocolate drizzle for a richer contrast.

Storage

Store the filled éclairs in an airtight container in the refrigerator for up to 2 days. For best texture, fill the éclairs just before serving. Reheat unfilled pastry shells in a warm oven for a few minutes if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the choux pastry dough ahead of time?

Yes, you can prepare the dough and store it in the refrigerator for up to one day. Pipe and bake the éclairs fresh for the best puff and texture.

How do I prevent éclairs from collapsing after baking?

Make sure to bake them fully until golden and puffed, and avoid opening the oven door too early. After baking, prick the pastries gently with a skewer to release steam and prevent sogginess.

Raspberry Pistachio Éclairs Recipe

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4.5 from 143 reviews

Raspberry Pistachio Éclairs are elegant French pastries featuring golden choux pastry shells filled with a light and fluffy raspberry cream, topped with crunchy chopped pistachios and a delicate drizzle of white chocolate. This recipe combines classic techniques with a fresh berry twist, perfect for impressing guests or indulging in a delightful dessert.

• Author: lina
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 8–10 éclairs 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Choux Pastry

• 1 cup water
• ½ cup butter
• 1 cup all-purpose flour
• 4 eggs

Filling

• 1 cup heavy cream
• 2 tbsp powdered sugar
• ½ cup raspberry purée

Topping

• ½ cup chopped pistachios
• White chocolate drizzle (melted white chocolate)

Instructions

1. Prepare Choux Pastry: Preheat your oven to 375°F (190°C). In a medium saucepan, bring the water and butter to a rolling boil. Remove the pan from heat and stir in all the flour at once, mixing vigorously until a smooth dough forms and pulls away from the sides of the pan.
2. Incorporate Eggs: Let the dough cool for a few minutes. Then, beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next, resulting in a smooth and glossy dough that can hold its shape when piped.
3. Pipe & Bake: Transfer the dough to a piping bag fitted with a large round tip and pipe éclair shapes (about 4-5 inches long) onto a parchment-lined baking sheet. Bake in the preheated oven for 30 minutes or until the pastries are golden brown and puffed up. Remove from oven and let cool completely on a wire rack.
4. Make the Filling: In a chilled mixing bowl, whip the heavy cream with powdered sugar until soft peaks form. Gently fold in the raspberry purée until the mixture is light, fluffy, and evenly blended.
5. Fill & Decorate: Carefully slice each éclair horizontally to create a top and bottom. Spoon or pipe the raspberry cream filling generously into the bottom half of each éclair. Sprinkle the chopped pistachios over the cream, then replace the top halves. Finally, drizzle melted white chocolate over the tops for an elegant finish.
6. Serve & Enjoy: Place the filled and decorated éclairs in the refrigerator for at least 15-20 minutes to chill and set before serving. Enjoy this delightful combination of crispy pastry, creamy fruity filling, and crunchy nut topping!

Notes

• Ensure the dough cools slightly before adding eggs to avoid cooking them prematurely.
• Use fresh raspberries to make the purée for the best flavor.
• Chilling the éclairs before serving helps the filling set properly and enhances texture.
• For a glossy white chocolate drizzle, temper the chocolate before drizzling.
• Store leftovers in an airtight container in the refrigerator and consume within 2 days for optimal freshness.

Keywords: Éclairs, Raspberry, Pistachio, French pastry, Choux pastry, Dessert, White chocolate drizzle