These rose-and-pistachio éclairs are delicate pastries that bring together the elegance of choux pastry with fragrant rose-water cream, a silky white chocolate glaze, and a sprinkle of pistachios and dried rose petals. I find them perfect for celebrations, especially Eid, when I want a dessert that feels both festive and refined.

Why You’ll Love This Recipe

I like this recipe because it elevates a classic éclair into something unique and memorable. The rose-water in the cream and glaze gives a gentle floral note that feels luxurious without being overpowering. I enjoy the balance of textures—the crisp shell, the smooth filling, and the crunchy pistachios. These éclairs are also stunning visually, making them a showstopper on any dessert table.

Ingredients

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

For the choux pastry:

• ½ cup water

• ½ cup milk

• 1½ t caster sugar

• ½ t salt

• 120 g butter

• 140 g flour

• 5 free-range eggs

For the rose-and-pistachio filling:

• 2 cups whipping cream

• 1 ½ t rose-water

• 40 g chopped pistachios, plus extra for decorating

For the rose-and-white chocolate glaze:

• ½ t rose-water

• 1 cup cream

• 60 g white chocolate drops

To decorate:

• pistachios, chopped, to decorate

• dried edible rose petals, to decorate

Directions

1. Preheat the oven to 190°C and line two baking trays with baking paper.

2. Place the water, milk, sugar, salt, and butter in a saucepan over medium heat.

3. Once boiling and the butter has melted, add all the flour at once and stir until a dough forms and a film appears on the base of the pan.

4. Transfer the dough to a stand mixer with a paddle attachment and beat for a few minutes until slightly cooled.

5. Add the eggs one at a time, mixing well after each addition, until the dough forms a “V” shape when lifted. Adjust egg quantity if necessary.

6. Transfer the dough to a piping bag with a star nozzle. Pipe small blobs in tray corners, press baking paper down to secure, then pipe dough into logs. Smooth tips with a damp finger.

7. Bake for 20–25 minutes. Pierce each end with a toothpick to release steam, then bake another 5 minutes until golden and hollow.

8. Leave to cool completely in the oven with the door slightly open.

9. Whip the cream and rose-water until soft peaks form, then fold in pistachios.

10. For the glaze, combine cream, rose-water, and chocolate in a bowl. Microwave in 30-second bursts, stirring until smooth.

11. Slice éclairs lengthways, pipe filling onto bases, and sprinkle with pistachios. Dip tops in glaze, place on filled bases, and decorate with more pistachios and rose petals.

Servings and timing

This recipe makes about 18–20 éclairs, depending on size. I usually spend about 15 minutes on prep and around 35 minutes baking and assembling, so in total it takes under an hour.

Variations

I sometimes swap pistachios for almonds or hazelnuts for a different flavor. The glaze can also be changed—I’ve tried a dark chocolate glaze with rose-water, which makes the éclairs richer. If I want a lighter dessert, I reduce the cream in the filling and use mascarpone instead.

Storage/Reheating

I like to keep éclairs filled and decorated only when I plan to serve them. The empty shells can be stored in an airtight container at room temperature for up to 2 days or frozen for up to a month. Once filled, I store them in the fridge and enjoy within 24 hours. I don’t reheat them after filling, but if I need to refresh the shells before filling, I warm them in the oven at 160°C for 5 minutes.

FAQs

Can I make the choux pastry ahead of time?

Yes, I often bake the shells a day before and store them in an airtight container. I fill and glaze them just before serving.

What if I don’t have rose-water?

I sometimes use orange blossom water for a floral touch, or I simply flavor the cream with vanilla extract.

How do I know if my choux pastry has baked enough?

I check by tapping the shells—they should sound hollow and feel light. If they collapse, they likely needed a few more minutes.

Can I make mini versions of these éclairs?

Yes, I like to pipe shorter logs to create bite-sized éclairs, perfect for serving on a dessert platter.

Do I need special equipment for this recipe?

I find that a piping bag with a star nozzle gives the éclairs the best shape, but if I don’t have one, I use a plain round nozzle instead.

Conclusion

These rose-and-pistachio éclairs are a beautiful twist on a classic French pastry. I love how the floral notes of rose-water pair with the nutty pistachios, creating a dessert that feels elegant and festive. Whether I make them for Eid or simply for a special tea-time treat, they always bring joy to the table.