Description
These rose-and-pistachio éclairs combine delicate choux pastry with a rose-water infused cream filling, a white chocolate glaze, and toppings of pistachios and edible rose petals—perfect for elegant celebrations like Eid.
Ingredients
- ½ cup water
- ½ cup milk
- 1½ tsp caster sugar
- ½ tsp salt
- 120 g butter
- 140 g flour
- 5 free-range eggs
- 2 cups whipping cream
- 1½ tsp rose-water (for filling)
- 40 g chopped pistachios, plus extra for decorating
- ½ tsp rose-water (for glaze)
- 1 cup cream (for glaze)
- 60 g white chocolate drops
- Dried edible rose petals, to decorate
Instructions
- Preheat the oven to 190°C and line two baking trays with baking paper.
- In a saucepan, combine water, milk, sugar, salt, and butter. Heat until boiling and butter has melted.
- Add flour all at once and stir until a dough forms and a film appears on the base of the pan.
- Transfer dough to a stand mixer and beat until slightly cooled.
- Add eggs one at a time, mixing well, until dough forms a “V” shape when lifted.
- Pipe small blobs on tray corners to secure paper, then pipe dough into logs and smooth tips with a damp finger.
- Bake for 20–25 minutes. Pierce each end with a toothpick to release steam, then bake another 5 minutes until golden.
- Cool éclairs completely in the oven with the door slightly open.
- Whip cream and rose-water until soft peaks form, then fold in chopped pistachios.
- For the glaze, combine cream, rose-water, and white chocolate. Microwave in 30-second bursts, stirring until smooth.
- Slice éclairs lengthways, pipe filling onto the bases, and sprinkle with pistachios.
- Dip tops in glaze, place them on filled bases, and decorate with extra pistachios and rose petals.
Notes
- Use orange blossom water or vanilla extract if rose-water is unavailable.
- Swap pistachios with almonds or hazelnuts for variety.
- Empty shells can be stored for 2 days or frozen for a month.
- Fill and decorate just before serving for best texture.
- Mini éclairs are great for platters and parties.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 éclair
- Calories: 220
- Sugar: 7g
- Sodium: 90mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
