Description
Delicious pistachio and raspberry éclairs filled with cream and topped with glaze.
Ingredients
Scale
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup pistachio paste
- 1/2 cup fresh raspberries
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat your oven to 400°F (200°C).
- In a saucepan, combine water and butter; bring to a boil.
- Add flour and salt, stirring until dough forms.
- Remove from heat and let cool slightly.
- Beat in eggs one at a time until smooth.
- Pipe dough onto a baking sheet in 4-inch strips.
- Bake for 25-30 minutes until golden brown.
- Let éclairs cool completely.
- Whip cream and fold in pistachio paste.
- Fill cooled éclairs with pistachio cream.
- Mix powdered sugar with milk to make glaze.
- Dip tops of éclairs in glaze and garnish with raspberries.
Notes
- Use fresh raspberries for best flavor.
- Store éclairs in the refrigerator.
- Consume within 2 days for optimal freshness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 éclair
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Pistachio and Raspberry Éclairs, éclairs, dessert, French pastry