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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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/raspberry-pistachio-eclairs-recipe/