Pistachio Raspberry Mini Eclairs

These Pistachio Raspberry Mini Eclairs are elegant, bite-sized pastries that bring together the rich, nutty flavor of pistachios with the bright, tangy sweetness of raspberries. Each éclair features a delicate choux pastry shell, piped full of creamy pistachio filling and homemade raspberry jam, then topped with melted white chocolate, chopped pistachios, and fresh raspberry halves.

Why You’ll Love This Recipe

I love making these eclairs because they turn out so beautifully and taste even better than they look. The pistachio pastry cream is incredibly smooth and flavorful, melting in my mouth with each bite. The raspberry jam adds a perfect tart contrast, and the white chocolate drizzle gives the eclairs an elegant finish. They make a great impression at parties or as a special treat to enjoy with coffee or tea. Every time I serve these, people are amazed they’re homemade.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the pistachio pastry cream:
pistachios
powdered sugar
salt
milk
egg yolks
granulated sugar
cornstarch
flour
vanilla extract
almond extract

For the raspberry jam filling:
fresh or frozen raspberries
sugar
lemon juice

For the choux pastry:
flour
milk
water
sugar
salt
butter
eggs

For decoration:
white chocolate
chopped pistachios
fresh raspberry halves

Directions

Make the pistachio pastry cream
I process the pistachios with powdered sugar and a pinch of salt until a thick paste forms. Then I blend in some of the milk to create a smooth pistachio milk. In a separate bowl, I whisk egg yolks with sugar, salt, cornstarch, and flour. I gradually add the pistachio milk to this mixture. Meanwhile, I bring the remaining milk to a boil and temper it into the egg mixture. Then I return everything to the heat and cook until it thickens. Finally, I stir in vanilla and almond extracts, cover with plastic wrap, and let it cool.

Make the raspberry jam
In a saucepan, I combine the raspberries, sugar, and lemon juice. I let it boil, then simmer for about 7–8 minutes. Once it thickens slightly, I let it cool completely.

Make the choux pastry
I start by boiling milk, water, sugar, salt, and butter together. Then I add flour all at once, stirring quickly to form a smooth dough. I cook it for another minute on low heat, then transfer to a bowl to cool slightly. I beat in the eggs one at a time until the dough is smooth but still holds its shape. I pipe 2¾-inch strips onto a baking sheet and bake until golden and puffed, about 30–35 minutes. After baking, I prick each shell with a skewer to let steam escape and allow them to cool.

Assemble the eclairs
I make small holes in the bottoms of the cooled shells, then fill each with pistachio cream, followed by raspberry jam. I melt white chocolate and drizzle it over the top, then garnish with fresh raspberries and chopped pistachios.

Servings and timing

This recipe makes approximately 20 mini eclairs.
Prep time: 1 hour
Cook time: 35 minutes
Cooling and assembly: 1 hour
Total time: about 2 hours and 35 minutes

Variations

If I want a flavor twist, I sometimes replace the pistachio cream with hazelnut or almond cream. I’ve also tried using a store-bought raspberry jam when I’m short on time, though the homemade version adds a more vibrant, natural taste. For decoration, dark chocolate drizzle or even a dusting of powdered sugar can be used in place of white chocolate.

storage/reheating

I store leftover eclairs in the fridge in an airtight container for up to 3 days. The shells will soften a bit, but the flavor remains wonderful. I don’t reheat them—they’re best enjoyed cold or at room temperature. If I want to prepare ahead, I keep the components separate and fill the shells just before serving for the best texture.

FAQs

Can I make the eclairs ahead of time?

Yes, I often make the pastry shells and fillings a day in advance. I store the shells at room temperature and refrigerate the fillings, then assemble them the day I serve.

Can I freeze the eclairs?

I freeze the unfilled choux shells, but I don’t freeze the filled eclairs. The filling and decorations don’t thaw well and can become watery.

How do I prevent my choux pastry from deflating?

I make sure to cook the dough long enough on the stove to dry it out, and I don’t open the oven during baking. Poking holes after baking helps release steam and prevent sogginess.

Can I substitute the pistachios?

If I’m out of pistachios, I use almonds or hazelnuts. Each gives a different flavor, but the creamy filling works well with all of them.

What kind of white chocolate should I use?

I use high-quality white chocolate that melts smoothly. Chips or bars both work, but I prefer bars for easier melting.

Conclusion

These Pistachio Raspberry Mini Eclairs are a delicate and flavorful treat that never fails to impress. The blend of creamy pistachio, sweet-tart raspberry, and airy pastry is truly irresistible. Whether I’m baking for a party or simply indulging in a special dessert, these eclairs make the perfect bite-sized showstopper.

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