My raspberry pistachio éclair recipe will take your breath away – golden and delicate eclairs filled with a fluffy and creamy pistachio cream, dotted with fresh raspberries and dipped into a raspberry glaze. I use a classic pate a choux recipe and combine it with these incredible flavors! The pistachio filling is made with real pistachios, Bailey’s Irish cream and cream cheese. These pistachio eclairs are unbelievably delicious and go so well with a cup of coffee or tea. I love trying out new fillings and flavor combinations and this one takes the gold!
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The Pistachio Éclair Filling
You’ll fall head over heels in love with the creamy pistachio filling! It’s creamy, fluffy and delicious – everything éclair filling needs to be! The pistachios and Irish cream are first pulsed together to form a thick paste. I actually like to use salted pistachios for this recipe because the salt adds amazing flavor! This pistachio paste is then combined with cream cheese (you can use mascarpone here, too), white chocolate and whipped cream. For this video recipe, I split the éclair shells in half and piped both halves with filling. Alternatively, you can poke small holes in the bottom of the shells and fill the eclairs from the bottom.
How To Make Pate A Choux
This elegant, show-stopping dessert can seem intimidating to make at home, but it’s actually quite easy! You’ll need just 5 ingredients for the eclair shells – eggs, water, flour, butter and a pinch of salt! Here are a few tips for making pate a choux successfully!
- When baking the eclair shells, resist the temptation to open your oven door! These shells are very temperature sensitive and can collapse easily with a blast of cool air.
- Bake the shells until they are a deep golden color; underbaking will also cause them to collapse.
- I recommend filling the pastries the same day, once they cool. The shells can and will go stale if left out uncovered.
The Raspberry Glaze
Using freeze dried fruit is a great way to add fruity flavor without the added moisture and without having to change the original recipe. For my raspberry eclairs, I use freeze dried raspberries for the glaze and topping. You can find them in Trader Joe’s, Costco or online on Amazon. Dip the pate a choux shells in the glaze, then garnish with nuts, berries or chocolate. To garnish these eclairs, I sprinkled the top with freeze dried raspberries and melted white chocolate.
Enjoyed this French pastry recipe? Check out some of my other cream puff and eclair recipes you’re sure to enjoy!
- Chocolate Pistachio Profiteroles – filled with fluffy Irish cream and pistachio filling!
- Nutella Cream Puffs – Make these creamy filled puffs for the chocolate nutella-lover in your life!
- Strawberry Basil Eclairs – so unique and delicious! Filled with basil cream, with berry glaze!
- Chocolate Coffee Eclairs – classic eclairs with chocolate glaze and fluffy coffee cream filling!
- Classic Cream Puffs – timeless and delicious classic profiteroles filled with pastry cream whipped cream and glazed with chocolate! Incredible!
- Raspberry Pistachio Bread – dotted full of raspberries and pistachios, then topped with a raspberry glaze. This moist bread is amazing!!
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Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- I love my handheld KitchenAid mixer for small jobs like mixing batter.
- This set of jumbo cake decorating tips includes all the tips I use in my kitchen.
- And I love these disposable pastry bags, too.
- Use these silicone mats for baking on these aluminum baking sheets.
Raspberry Pistachio Eclair Recipe (video)
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup shelled pistachios
- 1/2 cup Irish cream; Bailey’s
- green food color
- 8 oz cream cheese, softened
- 1/2 cup white chocolate chips, melted
- 1 cup heavy cream, chilled
- 1/2 cup freeze-dried raspberries
- 1 cup white chocolate chips
- 1/2 cup heavy cream
- 2 cups fresh raspberries
- Preheat oven to 425F. Line a large baking sheet with a silicone mat or parchment paper. Prepare a large pastry bag tipped with a star tip, such as a #9FT.
- Prepare the pate-a-choux dough first. In a medium-sized saucepan, combine the water, butter and salt. Cook over medium heat until the butter is melted and the mixture comes to a simmer. Add the flour all at once, mixing with a spatula until a soft dough ball forms; about 1 minute. Remove the dough from heat and cool until warm to touch.
- Begin adding the eggs, one at a time, mixing well after each addition. Transfer the dough into prepared pastry bag, packing the dough into the bag without air pockets. Pipe 4 to 6-inch logs of dough onto prepared baking sheet, spacing about 1-inch apart.
- Bake the eclairs in preheated oven at 425F for 10 minutes, then reduce the heat down to 350F and bake for an additional 35 to 40 minutes, until the eclairs are a rich, golden color. Do not open the oven door during baking as this will cause the eclairs to fall flat! Once they are done, remove from oven and cool completely on a wire rack. Once cooled, split the eclairs in half using a sharp, serrated knife.
- Prepare the raspberry glaze. Place the freeze-dried raspberries into a large plastic bag and crush with a rolling pin into a powder. Sift the powder through a fine-mesh sifter – reserve the larger pieces for garnish and use the powder for the glaze. Combine the white chocolate and cream in a bowl and heat in the microwave for about a minute, until the chocolate is melted and smooth. Add the raspberry powder and stir until well-combined. Allow the glaze to cool at room temperature; it will thicken as it cools.
- Prepare the pistachio cream filling: place the pistachios, Irish cream and a few drops of green food color into a food processor or blender. Pulse for 1 to 2 minutes, until the mixture is a fine puree. In a large mixing bowl, first beat the cream cheese by itself until light and fluffy. Then add the melted white chocolate and pistachio puree. Mix again until a uniform mixture forms.
- Pour in the chilled heavy cream and beat again for about 1 minute, until a fluffy and stiff cream forms. Transfer the cream into a pastry bag tipped with a star tip; I used #4FT. Pipe generous dollops onto bottom-half of each eclair and less for the top half. Add 3 to 4 raspberries to each eclair, pressing the berries gently into the cream.
- Dip the top half of each eclair into the raspberry glaze, then bring the two halves together. Garnish the top with freeze-dried raspberry pieces, white chocolate drizzle, left over cream, fresh raspberries or pistachio pieces. Keep eclairs refrigerated; remove 20 minutes before serving.