Get ready to fall in love with Raspberry Pistachio Éclairs, a pastry worthy of any Parisian patisserie yet surprisingly achievable in your own kitchen! These éclairs bring together crisp, airy choux pastry, a dreamy raspberry-infused cream, crunchy pistachios, and a whimsical swirl of white chocolate. Each bite is an elegant dance of flavors and textures—perfect for impressing guests at a brunch, dazzling at a dessert table, or simply treating yourself to something extraordinary. If you’ve ever wanted to master an impressive French dessert at home, Raspberry Pistachio Éclairs are your sweet ticket!

Raspberry Pistachio Éclairs Recipe - Recipe Image

Ingredients You’ll Need

The building blocks of Raspberry Pistachio Éclairs are simple, but each one performs a starring role—from creating that classic airy shell to infusing fruity, nutty, and creamy notes in every layer. Let’s give each ingredient a little spotlight, so you know exactly why it’s here and how to get the best out of it!

Water: Essential for the choux pastry—it creates steam, helping your shells puff up beautifully in the oven.
Butter: Brings richness to the pastry and adds a subtle buttery flavor that melds with the filling.
All-purpose flour: Provides the structure for choux, taking the pastry from batter to light, golden puffs.
Eggs: Bind everything together and add that signature tender chew to the éclair shells.
Heavy cream: The foundation for a luscious, whipped raspberry filling that’s silky and luscious.
Powdered sugar: Lightly sweetens the cream, ensuring the true raspberry flavor shines through.
Raspberry purée: The hero of the filling—choose ripe, fresh berries for bold, tangy sweetness and vibrant color.
Chopped pistachios: Add a delightful crunch and a gorgeous green color to contrast the raspberry pink.
White chocolate drizzle: The final flourish—its sweetness balances the tartness and adds an elegant finish.

How to Make Raspberry Pistachio Éclairs

Step 1: Make the Choux Pastry

Start by preheating your oven to 375°F (190°C). In a medium saucepan, combine the water and butter, bringing them to a lively boil. This is where the magic begins for your choux dough! Take the pan off the heat and briskly stir in the flour all at once—keep mixing until a dough ball forms and pulls away from the sides of the pan. This shirt-sleeve moment is how your éclair shells get ready to rise and shine.

Step 2: Incorporate the Eggs

Let your dough cool ever so slightly so the eggs don’t scramble when added. Mix in the eggs one at a time, stirring well after each addition, until the dough is smooth, glossy, and ready for piping. This step transforms the dough into something luscious and pipeable—the key to those classic éclair shapes!

Step 3: Pipe and Bake

Spoon your choux paste into a piping bag fitted with a large round tip. Pipe 4- to 5-inch long strips onto a parchment-lined baking sheet, leaving space between each one. Bake for about 30 minutes, or until your éclairs are gloriously golden and puffed. Let them cool on a rack—patience here ensures the perfect crispy shell!

Step 4: Whip Up the Raspberry Cream

While the shells cool, whip together the heavy cream, powdered sugar, and raspberry purée until light, fluffy, and beautifully pink. This raspberry cream is what transforms these pastries from traditional to extraordinary, infusing every bite with berry brightness and creamy decadence!

Step 5: Fill and Decorate

Once your éclairs are cool, slice each open lengthwise (but not all the way through) and fill generously with the raspberry cream. Sprinkle with chopped pistachios, then drizzle melted white chocolate over the top in swoops and swirls. Their sparkling finish is irresistible—this is when Raspberry Pistachio Éclairs truly look like edible art!

Step 6: Chill and Serve

Pop the éclairs in the fridge for a few minutes to set the cream and toppings. Chilling brings all the flavors together and gives you a picture-perfect treat for serving. Now it’s time to share—or savor solo—your homemade masterpiece!

How to Serve Raspberry Pistachio Éclairs

Garnishes

The finishing touches lift these Raspberry Pistachio Éclairs from lovely to unforgettable. A sprinkle of extra chopped pistachios, a few whole fresh raspberries, or even a dusting of powdered sugar can make each éclair look like it leapt from a bakery window!

Side Dishes

If you want to turn your éclairs into part of a dessert spread, they pair wonderfully with fresh berry salads, a scoop of vanilla bean ice cream, or delicate cups of tea and coffee. These sides enhance the éclairs’ fruity and creamy notes and make for luxurious entertaining moments.

Creative Ways to Present

I adore arranging Raspberry Pistachio Éclairs on a vintage cake stand or a simple white platter for a touch of Parisian café elegance. For parties, individually wrapping each éclair in parchment and tying with twine creates a charming takeaway, or try stacking them in a pyramid for a playful centerpiece.

Make Ahead and Storage

Storing Leftovers

Raspberry Pistachio Éclairs are at their best the day they’re made, but you can store leftovers in an airtight container in the fridge for up to 2 days. Just know the shells might lose a touch of their crispness—but they will still taste like a dream!

Freezing

If you want to work ahead, freeze the baked (unfilled) éclair shells. Let them cool completely, pack in an airtight container, and freeze for up to one month. Thaw at room temperature, then fill and decorate as usual for bakery-fresh éclairs whenever the craving hits.

Reheating

To refresh the éclair shells before filling, pop them in a 350°F (175°C) oven for 5 minutes to restore their crispness. Let them cool, then fill and serve immediately. Avoid reheating assembled éclairs, as the cream filling can separate.

FAQs

Can I use frozen raspberries for the filling?

Absolutely! Simply thaw the raspberries and blend them into a purée, straining if you want a smoother texture. Frozen berries often deliver just as much flavor as fresh ones.

What’s the best way to get a super-smooth raspberry cream?

For silky raspberry cream, strain your raspberry purée before mixing it into the whipped cream. This removes seeds and creates a luxuriously smooth filling that pipes beautifully into your Raspberry Pistachio Éclairs.

Can I make mini éclairs with this recipe?

Certainly! Just pipe shorter strips of dough for bite-sized éclairs, and adjust the baking time down by a few minutes so they don’t overbake. They’re perfect for parties or as petit fours.

How do I prevent my choux pastry from collapsing?

Be sure to bake the shells until they’re deeply golden, and don’t open the oven during baking. Letting them cool on a rack helps preserve their crisp, airy structure—perfect for filling with cream.

Are there other flavor combinations I can try?

Yes! Swap out raspberries for strawberries or blackberries, or try using hazelnuts instead of pistachios for a different but equally delicious twist. The possibilities are endless once you master Raspberry Pistachio Éclairs!

Final Thoughts

Whipping up a batch of Raspberry Pistachio Éclairs is pure kitchen joy—they’re beautiful, delectable, and certain to impress. Don’t be intimidated by their elegant appearance: with this guide, you’ll find every step approachable and fun. Give these éclairs a try, and let their irresistible blend of creamy, nutty, and fruity flavors whisk you—and anyone lucky enough to share them—to dessert heaven!

Raspberry Pistachio Éclairs Recipe