Description
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.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Middle Eastern Fusion
Nutrition
- Serving Size: 1 mini éclair
- Calories: 140
- Sugar: 7g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 45mg
