Name: Raspberry Pistachio Eclairs
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Cuisine: French
Ingredients: 1/2 cup (115g) unsalted butter; 1 cup (240ml) water; 1/4 tsp salt; 1 cup (125g) all-purpose flour; 4 large eggs; 1 cup (240ml) milk; 1/4 cup (50g) granulated sugar; 2 tbsp cornstarch; 4 large egg yolks; 1/2 cup (120ml) raspberry purée; 1/2 cup (60g) shelled pistachios, finely ground; 2 tbsp unsalted butter; 1 tsp vanilla extract; 1/2 cup (120ml) heavy cream, whipped; 1/2 cup (120ml) raspberry purée (for glaze); 1 cup (120g) powdered sugar; Chopped pistachios, for topping

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Short Description

Raspberry Pistachio Eclairs are a refined French pastry made of crisp and airy pâte à choux shells filled with velvety pistachio cream and fresh raspberries, finished with a glossy raspberry glaze. They offer a delightful combination of nutty richness and fruity freshness, making them perfect for elegant gatherings or as a special indulgence.

Why You’ll Love This Recipe

Combines textures: crisp pastry shell, smooth pistachio filling, and juicy raspberries
A beautiful balance of flavors: tart, nutty, and creamy
Stunning presentation with vibrant green and red tones
Versatile: can be made in full-size or mini versions
Can be prepared in stages, making it convenient for entertaining

Ingredients

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

Water
Unsalted butter
All-purpose flour
Eggs
Salt
Pistachios (shelled, raw or roasted)
White chocolate
Heavy cream
Mascarpone or cream cheese
Fresh raspberries
Freeze-dried raspberries (optional, for glaze or garnish)
Powdered sugar
Vanilla extract
Optional: pistachio paste, Irish cream liqueur, or green food coloring

Directions

Make the Choux Pastry
- In a saucepan, heat water, butter, and salt until boiling.
- Stir in flour and cook until the dough pulls away from the pan.
- Cool slightly, then add eggs one at a time until smooth.
- Pipe onto a baking tray in eclair shapes and bake: start hot for puffing, then reduce temperature until golden brown.
- Let cool completely before filling.
Prepare the Pistachio Cream
- Grind pistachios into a paste.
- Mix with mascarpone or cream cheese, melted white chocolate, and vanilla.
- Fold in whipped cream until light and fluffy.
Make the Raspberry Glaze
- Melt white chocolate with cream.
- Add crushed freeze-dried raspberries or raspberry jam.
- Let cool until thick enough to glaze.
Assemble the Eclairs
- Slice eclairs lengthwise or make holes underneath.
- Fill with pistachio cream and fresh raspberries.
- Dip or drizzle tops with raspberry glaze.
- Garnish with chopped pistachios or raspberry powder.
Chill Before Serving
- Refrigerate for 30 minutes so the filling and glaze set.

Servings and Timing

Step	Time
Prep & Choux Pastry	30–40 minutes
Baking	35–40 minutes
Filling & Glaze Prep	20–30 minutes
Assembly	20 minutes
Chill Time	30 minutes

Total Time: About 2 hours 30 minutes
Yield: About 20 full-size eclairs or 25 mini eclairs

Variations

Make mini eclairs for easier serving at parties
Replace Irish cream with vanilla extract for an alcohol-free version
Use coconut cream and dairy-free chocolate for a dairy-free option
Swap pistachios for hazelnuts or almonds
Try different glazes such as dark chocolate ganache or lemon icing

Storage / Reheating

Refrigerate in an airtight container for up to 2 days
Bake and freeze empty shells for up to 1 month
Store filling and glaze separately if preparing ahead
Reheat unfilled shells in a 300°F (150°C) oven for 5–7 minutes to re-crisp
Avoid freezing filled or glazed eclairs as texture suffers

FAQs

What makes eclairs puff properly?

Proper oven heat and steam, plus correct choux dough consistency.

Can I make pistachio cream without mascarpone?

Yes, substitute with cream cheese or a whipped ganache.

How do I prevent soggy shells?

Cool shells completely before filling and avoid assembling too far ahead.

Can I make the glaze with fresh raspberries?

Yes, cook them down into a thick purée and strain before mixing.

Are freeze-dried raspberries necessary?

No, but they provide strong flavor and color.

Can I freeze filled eclairs?

Not recommended, as the filling and glaze lose texture when thawed.

What’s a good pistachio substitute?

Almonds or hazelnuts make excellent alternatives.

How long does pistachio cream last?

Up to 2 days refrigerated in an airtight container.

Do I need a stand mixer?

No, a hand mixer is sufficient, though a stand mixer is more efficient.

Can I use store-bought choux pastry?

Yes, but homemade offers better freshness and texture.

Conclusion

Raspberry Pistachio Eclairs combine classic French pastry technique with bold, modern flavors. With crisp choux shells, nutty pistachio filling, and a bright raspberry glaze, they are as stunning to look at as they are to eat. Though they require patience and precision, the results are worth the effort—making them an unforgettable dessert for special