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Pistachio Raspberry Mini Eclairs

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These Pistachio Raspberry Mini Eclairs combine delicate choux pastry with creamy pistachio filling and homemade raspberry jam, topped with white chocolate, pistachios, and fresh raspberries. Perfect for elegant gatherings or a sophisticated treat, these bite-sized desserts are a beautiful fusion of nutty richness and tart fruitiness.

Ingredients

  • Pistachios
  • Powdered sugar
  • Salt
  • Milk
  • Egg yolks
  • Granulated sugar
  • Cornstarch
  • Flour
  • Vanilla extract
  • Almond extract
  • Fresh or frozen raspberries
  • Lemon juice
  • Water
  • Butter
  • Eggs
  • White chocolate
  • Chopped pistachios
  • Fresh raspberry halves

Instructions

  1. Process pistachios, powdered sugar, and salt into a paste. Blend with some milk.
  2. In a separate bowl, whisk egg yolks, sugar, salt, cornstarch, and flour. Temper with hot milk and cook until thickened. Stir in vanilla and almond extracts. Cool completely.
  3. Simmer raspberries, sugar, and lemon juice for 7–8 minutes until slightly thickened. Cool.
  4. Boil milk, water, butter, sugar, and salt. Stir in flour to form a dough. Cool slightly, then beat in eggs one at a time.
  5. Pipe dough into 2¾-inch strips on a baking sheet. Bake at 375°F (190°C) for 30–35 minutes. Prick each to release steam and cool completely.
  6. Poke holes in the bottoms of cooled eclairs. Pipe in pistachio pastry cream followed by raspberry jam.
  7. Drizzle with melted white chocolate and garnish with chopped pistachios and raspberry halves.

Notes

  • Use almond or hazelnut cream for variation.
  • Store-bought jam can be substituted if needed.
  • For best texture, fill the shells just before serving.
  • Drizzle with dark chocolate or dust with powdered sugar instead of white chocolate.

Nutrition

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