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Raspberry Pistachio Eclairs

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These Raspberry Pistachio Eclairs are a delightful twist on the classic French pastry, featuring a crisp choux pastry shell filled with raspberry-pistachio pastry cream and topped with a glossy raspberry glaze and chopped pistachios.

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a saucepan, combine butter, water, and salt. Bring to a boil.
  3. Add flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides.
  4. Transfer the dough to a mixing bowl and let it cool slightly. Beat in eggs one at a time until the dough is smooth and glossy.
  5. Pipe the choux dough into 4-inch long strips on the prepared baking sheet.
  6. Bake for 20-25 minutes until puffed and golden. Cool completely on a wire rack.
  7. For the pastry cream, heat milk and raspberry purée in a saucepan until just simmering.
  8. In a bowl, whisk sugar, cornstarch, and egg yolks until pale. Gradually whisk in the hot milk mixture.
  9. Return mixture to the saucepan and cook over medium heat, whisking constantly until thickened.
  10. Remove from heat and stir in butter, vanilla, and ground pistachios. Cool completely.
  11. Fold whipped cream into the cooled pastry cream for a lighter texture.
  12. Slice the cooled eclairs and fill with the raspberry-pistachio cream using a piping bag.
  13. For the glaze, mix raspberry purée with powdered sugar until smooth. Adjust consistency as needed.
  14. Dip the tops of the eclairs into the glaze and sprinkle with chopped pistachios.
  15. Chill until ready to serve.

Notes

  • You can use store-bought raspberry purée to save time.
  • Ensure the pastry cream is fully cooled before folding in the whipped cream.
  • Eclairs can be made a day ahead and stored in the refrigerator.

Nutrition

Keywords: raspberry pistachio eclairs, French dessert, choux pastry, pastry cream, raspberry glaze

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