Description
Decadent, elegant, and absolutely irresistible! These raspberry pistachio éclairs are the perfect combination of tart raspberry filling, airy choux pastry, and a luscious pistachio glaze. A show-stopping treat for any occasion!
Ingredients
For the Choux Pastry:
- 1 cup all-purpose flour
- ½ cup unsalted butter
- 1 cup water
- ¼ tsp salt
- 1 tbsp sugar
- 4 large eggs
For the Raspberry Filling:
- 1 cup fresh raspberries
- ½ cup heavy cream
- ¼ cup sugar
- 1 tsp lemon juice
For the Pistachio Glaze:
- ½ cup powdered sugar
- ¼ cup crushed pistachios
- 1 tbsp milk
- ½ tsp vanilla extract
Instructions
1️⃣ Prepare the Choux Pastry:
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. In a saucepan, combine water, butter, salt, and sugar over medium heat until boiling. Remove from heat and quickly stir in the flour until a dough forms. Let cool slightly, then beat in eggs one at a time until the mixture is smooth and glossy. Transfer to a piping bag and pipe 4-inch strips onto the baking sheet. Bake for 25-30 minutes or until golden brown. Cool completely.
2️⃣ Make the Raspberry Filling:
In a saucepan, heat raspberries, sugar, and lemon juice over medium heat until the mixture thickens (about 10 minutes). Let cool completely, then fold in heavy cream for a silky texture.
3️⃣ Prepare the Pistachio Glaze:
Mix powdered sugar, crushed pistachios, milk, and vanilla extract in a small bowl. Stir until smooth. Adjust consistency by adding more milk if necessary.
4️⃣ Assemble the Éclairs:
Make a small slit in each éclair shell and pipe in the raspberry filling. Dip the top of each éclair in the pistachio glaze. Let the glaze set before serving.
Notes
1️⃣ Perfect Choux Pastry Texture – Make sure to add the eggs one at a time and mix well after each addition. The dough should be smooth, glossy, and pipeable but not runny. If too thick, add a little beaten egg to adjust.
2️⃣ Prevent Soggy Éclairs – Let the baked choux pastry cool completely before filling to avoid excess moisture. You can also poke a small hole in each éclair after baking to release steam and keep them crisp.
3️⃣ Balanced Glaze Consistency – The pistachio glaze should be thick enough to coat the éclairs but not too runny. If it’s too thick, add a little more milk; if too thin, add more powdered sugar.
- Prep Time: 20 min
- Cook Time: 30 min