A wonderfully elegant bite-sized treat combining the nutty richness of pistachios with the delicate floral note of rose water, all tucked into crisp choux pastry. These little gems are perfect for special occasions or when you simply want a refined dessert.
Why You’ll Love This Recipe
You’ll adore these for several reasons:
The choux pastry shells are light, airy and crisp—ideal for mini desserts.
The filling blends smooth whipped cream or pastry cream with pistachio and rose-water, giving a sophisticated, Middle Eastern inspired flavor.
The topping of chopped pistachios and/or edible rose petals adds eye-catching texture and visual appeal.
Makes refined, bite-sized portions — great for entertaining, afternoon tea or a chic sweet surprise.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) For the choux pastry (makes ~24 mini éclairs):
120 ml water
120 ml milk
30 g caster sugar
½ tsp salt
100 g unsalted butter
140 g plain flour
4 large eggs (room temperature)
For the pistachio-rose filling:
300 ml whipping cream
40 g powdered sugar
1½ tsp rose water
60 g finely chopped pistachios (plus extra for decorating)
Optional: A small amount (e.g., 1 Tbsp) pistachio paste for extra pistachio intensity
For the glaze / topping:
100 g white chocolate or white chocolate buttons
50 ml cream
½ tsp rose water
Extra chopped pistachios for sprinkle
Optional: Dried edible rose petals for garnish
Recipe card (measurements summarised):
Water: 120 ml
Milk: 120 ml
Sugar (for pastry): 30 g
Salt: ½ tsp
Butter: 100 g
Flour: 140 g
Eggs: 4
Whipping cream: 300 ml
Powdered sugar: 40 g
Rose water (filling): 1½ tsp
Pistachios (filling): 60 g
White chocolate: 100 g
Cream (glaze): 50 ml
Rose water (glaze): ½ tsp
Extra pistachios & rose-petals: as needed
Directions
Pre-heat your oven to 190 °C (375 °F) and line two baking trays with baking parchment.
Prepare the choux pastry: In a saucepan combine the water, milk, sugar, salt and butter. Bring to a rolling boil so the butter melts completely.
Once boiling, remove from heat and add all the flour at once. Stir vigorously until the mixture forms a smooth dough and a film appears on the saucepan base.
Transfer the dough to a mixing bowl (or stand-mixer) and let it cool for a minute. Then add eggs one at a time, mixing well between each, until the dough is glossy and when you lift the paddle it forms a “V” shape.
Spoon the dough into a piping bag fitted with a plain large round or star tip. Pipe ~7-8 cm long logs (for mini bites you might pipe ~5-6 cm) onto the baking trays, leaving space between each.
Bake for about 20-25 minutes (for mini size adjust to ~18-20 minutes). After that, using a toothpick poke a small hole in each end of every shell to release steam, then return to oven for another 5 minutes to dry out fully. Then turn off oven, open door slightly, and allow the shells to cool completely inside (this prevents collapse).
Meanwhile prepare the filling: Whip the cream and powdered sugar until soft peaks form. Add the rose water and chopped pistachios (and pistachio paste if using) and whip just until combined and smooth. Chill until ready to use.
Prepare the glaze: In a heat‐proof bowl melt the white chocolate with the cream (microwave in 30-second intervals stirring in between) until smooth. Stir in the rose water.
Assembly: Slice each choux shell in half horizontally (or make a small hole in bottom). Pipe or spoon the pistachio-rose cream into the bottom halves. Dip the top halves into the glaze, then place them on top. Sprinkle chopped pistachios and, if you like, dried rose petals over the glaze. Refrigerate for about 30 minutes so the glaze sets.
Serve chilled or at cool room temperature.
Servings and timing
Makes approximately 24 mini éclairs (bite-size or “two-bite” portions) depending on piping size.
Prep time: ~30 minutes (plus cooling time)
Bake time: ~25 minutes (plus drying out ~5 minutes and cooling)
Assembly and chilling: ~15–20 minutes
Total time: ~1 hour (plus additional cooling/chilling time)
Best served within 24 hours of filling for crisp shells; makes ahead but fill close to serving if possible.
Variations
Mini-choux profiteroles style: Make even smaller rounds (~3-4 cm) and fill with the same cream, glaze and sprinkle.
Pistachio-only version: Omit rose water and use pure pistachio paste and chopped nuts for a nut-forward flavour.
Rose-only version: Omit the chopped pistachios in the filling, use rose water more generously and finish with rose petals only for a delicate floral treat.
Chocolate topping: Instead of white chocolate glaze, use dark or milk chocolate and swirl in a little pistachio paste for a dramatic look.
Vegan alternative: Use vegan butter, soy or coconut milk in pastry, aquafaba or vegan whipping cream for filling, and vegan chocolate for glaze.
Storage/Reheating
Store the filled éclairs in an airtight container in the refrigerator. They are best eaten within 24 hours since the pastry shells may soften over time.
If you bake the shells ahead (unfilled), you can store the empty shells at room temperature in an airtight container for up to 24 hours. Then fill and glaze just before serving.
Reheating is not typically recommended for filled éclairs (they are best served chilled or cool). If you prefer slightly warmer, you could leave them at room temperature for ~10 minutes before serving.
FAQs
What is choux pastry and why is it used for éclairs?
Choux pastry (pâte à choux) is a light dough made by cooking flour with water/milk and butter, then incorporating eggs. It puffs up in the oven to form a hollow interior—perfect for filling. The airy shell holds cream without becoming soggy too quickly.
Can I make the éclairs ahead of time?
Yes. You can bake the choux shells ahead and keep them unfilled in an airtight container for up to 24 hours. Fill and glaze closer to serving to maintain crispness. Once filled, they are best eaten within a day.
Can I freeze the éclairs?
You can freeze unfilled choux shells—cool them completely, store airtight, and freeze for up to 1 month. Thaw at room temperature. Do not freeze after filling or glazing, as the texture will degrade.
What is pistachio paste and can I use it?
Pistachio paste is a smooth blend of pistachios and often a little oil or sugar. It heightens pistachio flavour and gives a green hue. You can add ~1–2 Tbsp to your filling to boost flavour.
Where can I buy rose water and how strong should it taste?
Rose water is available in many grocery stores, Middle Eastern markets, or online. Use it sparingly—1½ tsp in this recipe is enough for a gentle floral note; more may taste soapy or overpower. Always taste test.
My shells collapsed after baking — what went wrong?
Possible reasons: not drying them enough (skipping the steam release hole), oven temperature too low, or opening the oven too early. Ensuring a final drying stage in the oven helps them stay crisp and hollow.
Can I make larger éclairs instead of mini “bites”?
Absolutely. Simply pipe longer logs (~10 cm), bake a little longer (25-30 minutes), then proceed with the same filling and glaze. Adjust the serving size accordingly.
What if I don’t have edible rose petals for garnish?
You can skip them entirely or use chopped pistachios alone for garnish. Alternatively, very finely chopped dried cranberries or a light dusting of icing sugar can add visual appeal.
Is it possible to make the filling nut-free (no pistachios)?
Yes. Omit the pistachios and use plain whipped cream sweetened with powdered sugar and a touch of vanilla or rose water. You could substitute finely chopped almonds or hazelnuts if nuts are allowed and you want a nutty element.
Conclusion
These pistachio-rose éclairs strike the perfect balance of elegance and flavour. The crisp choux pastry, luscious nutty-floral filling and beautiful topping make them a standout dessert — ideal for gatherings, special occasions or any time you want to treat yourself. With a little planning you can bake ahead, fill close to serving and present a refined sweet that looks as good as it tastes. Enjoy the process and savour every bite.
Pistachio Rose Éclair Bites are elegant, bite-sized choux pastries filled with a luxurious whipped cream infused with pistachio and rose water. Topped with a white chocolate glaze, crushed pistachios, and edible rose petals, they’re perfect for special occasions or refined desserts.
Ingredients
120 ml water
120 ml milk
30 g caster sugar
1/2 tsp salt
100 g unsalted butter
140 g plain flour
4 large eggs
300 ml whipping cream
40 g powdered sugar
1 1/2 tsp rose water (for filling)
60 g finely chopped pistachios (plus extra for garnish)
Optional: 1 tbsp pistachio paste
100 g white chocolate or white chocolate buttons
50 ml cream (for glaze)
1/2 tsp rose water (for glaze)
Optional: dried edible rose petals for garnish
Instructions
Preheat oven to 190°C (375°F). Line two baking trays with parchment paper.
In a saucepan, combine water, milk, sugar, salt, and butter. Bring to a boil.
Remove from heat and add flour all at once. Stir vigorously until a dough forms and a film appears on the pan.
Transfer to a bowl and let cool for a minute. Add eggs one at a time, mixing until the dough is glossy and forms a “V” from the spatula.
Pipe 5–6 cm logs onto trays using a piping bag fitted with a large round or star tip.
Bake for 18–20 minutes. Poke holes in each shell with a toothpick and return to the oven for 5 more minutes to dry out. Leave in the oven with the door ajar to cool.
Whip cream and powdered sugar to soft peaks. Add rose water, chopped pistachios, and pistachio paste (if using). Mix just until combined. Chill until ready to use.
Melt white chocolate and cream together in a microwave-safe bowl, stirring every 30 seconds. Once smooth, stir in rose water for the glaze.
Slice cooled éclair shells in half or make a small hole in the bottom. Pipe the pistachio-rose cream into the shells.
Dip the tops of éclairs into glaze and place them on top. Garnish with extra pistachios and rose petals. Chill for 30 minutes to set.
Notes
Best filled just before serving for optimal texture.
Unfilled choux shells can be stored airtight at room temperature for 24 hours.
Do not freeze filled éclairs; freeze shells only if needed.
Rose water is strong—use sparingly and taste as you go.
Use piping bag for neat assembly and consistent filling.
