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Rosewater Raspberry Eclairs Recipe

by AI Chef
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Rosewater Raspberry Eclairs recipe

Rosewater Raspberry Eclairs are a delightful variation of the classic French pastry known as éclairs. These elongated choux pastry shells are filled with a delectable raspberry cream that’s been subtly infused with the aromatic essence of rosewater.

To finish, they are glazed with a vibrant raspberry icing and garnished with delicate, edible rose petals. The combination of flavors and textures makes these eclairs irresistibly indulgent.

Rosewater is a fragrant liquid made by steeping rose petals in water. It has been used for centuries in various cuisines, especially in Middle Eastern and South Asian cooking. In desserts, rosewater imparts a floral aroma that can be both soothing and invigorating.

Its subtle rose flavor enhances the taste of fruits, creams, and baked goods, and pairs exceptionally well with berries, especially raspberries. When used in moderation, rosewater can transform an ordinary dessert into an exotic treat.

close-up shot of the rosewater-infused

Rosewater Raspberry Eclairs are perfect for a wide range of occasions. They are an elegant choice for high tea, bridal showers, or romantic celebrations such as Valentine’s Day and anniversaries. Additionally, they can be served at dinner parties or festive gatherings as a sophisticated dessert option. The eclairs’ delicate flavors and elegant presentation make them a show-stopping addition to any dessert table.

Equipment Needed

  • Large saucepan
  • Wooden spoon or spatula
  • Mixing bowls (at least 2)
  • Electric mixer (stand or handheld)
  • Fine-mesh sieve or strainer
  • Baking sheets
  • Parchment paper or silicone baking mat
  • Piping bags with round and star tips
  • Small saucepan (for raspberry puree)
  • Whisk
  • Measuring cups and spoons
  • Sharp knife (for cutting the eclairs)
  • Cooling rack
  • Small bowl (for mixing the icing)
  • Spoon or spatula (for spreading the icing)
  • Optional: Skewer or toothpick (for testing doneness of choux pastry)
  • Optional: Blender or food processor (for pureeing raspberries)

This list includes the tools and equipment needed to prepare the choux pastry, make the rosewater-infused raspberry cream, create the raspberry icing, and assemble the eclairs.

Rosewater Raspberry Eclairs

Rating: 5.0/5
( 1 voted )
Serves: 5 Prep Time: Cooking Time: Nutrition facts: 220 calories 12g fat


List of Ingredients for the Choux Pastry:

  • 1 cup (120g) all-purpose flour
  • 1/2 cup (120ml) water
  • 1/2 cup (120ml) whole milk
  • 8 tablespoons (113g) unsalted butter
  • 1/4 teaspoon salt
  • 4 large eggs

List of Ingredients for the Rosewater-Infused Raspberry Cream:

  • 1 cup (125g) fresh raspberries
  • 1 cup (240ml) heavy whipping cream
  • 3 tablespoons granulated sugar
  • 2 tablespoons rosewater
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon cornstarch (optional, to thicken)

List of Ingredients for the Raspberry Icing:

  • 1 cup (120g) powdered sugar (confectioners' sugar)
  • 2 tablespoons raspberry puree (from fresh or frozen raspberries)
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon milk or cream, as needed to thin the icing

Garnishing Ingredients (Edible Rose Petals):

  • Edible rose petals, for garnish
  • Optional: Fresh raspberries and mint leaves for additional garnish


Making the Choux Pastry:

  1. Preheat your oven to 425°F (220°C) and line baking sheets with parchment paper or silicone baking mats.
  2. In a large saucepan, combine water, milk, butter, and salt. Bring to a boil over medium-high heat.
  3. Once boiling, quickly add the flour all at once and stir vigorously with a wooden spoon or spatula until the mixture forms a ball and pulls away from the sides of the pan.
  4. Remove from heat and let cool for a few minutes. Then, add the eggs one at a time, mixing well after each addition, until the dough is smooth and glossy.
  5. Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-inch long logs onto the prepared baking sheets, spacing them about 2 inches apart.

Baking the Eclair Shells:

  1. Place the baking sheets in the preheated oven and bake for 10 minutes at 425°F (220°C). Then, without opening the oven door, reduce the temperature to 350°F (175°C) and bake for an additional 20-25 minutes, or until the eclair shells are golden brown and puffed.
  2. Remove the eclair shells from the oven and, using a sharp knife or skewer, poke a small hole in the end of each eclair to allow steam to escape. This will help prevent the eclair shells from becoming soggy.
  3. Place the eclair shells on a cooling rack and let them cool completely.

Preparing the Rosewater-Infused Raspberry Cream:

  1. In a small saucepan, heat the fresh raspberries over medium heat until they break down and become saucy. Strain through a fine-mesh sieve to remove seeds, and set aside to cool.
  2. In a mixing bowl, whip the heavy cream, granulated sugar, rosewater, and vanilla extract until stiff peaks form. If using cornstarch for a thicker consistency, add it now.
  3. Gently fold in the raspberry puree until well combined.
  4. Once the eclair shells are cooled, use a piping bag fitted with a small star tip to fill each shell with the rosewater-infused raspberry cream.

Making the Raspberry Icing:

  1. In a small bowl, combine powdered sugar, raspberry puree, and vanilla extract. Mix well.
  2. Add milk or cream as needed to achieve the desired consistency for the icing.
  3. Once the eclair shells are filled, use a spoon or spatula to spread a thin layer of raspberry icing on top of each eclair.

The eclairs are now ready for the final garnishing step which will be covered in the next section of the recipe guide.


Please note that the amount of rosewater can be adjusted based on personal preference for the strength of the rose flavor. It is always best to start with a smaller amount and add more if needed, as rosewater can be quite potent.

Assembling the Eclairs

Filling the Eclair Shells with Raspberry Cream:

  1. Once the eclair shells have completely cooled, use a piping bag fitted with a small round or star tip to fill them with the rosewater-infused raspberry cream. Insert the tip into the hole made earlier in each eclair shell and gently pipe in the cream until filled.

Glazing the Eclairs with Raspberry Icing:

  1. Dip the top of each filled eclair into the raspberry icing, or use a spoon or butter knife to spread the icing evenly over the top of each eclair.

Garnishing with Edible Rose Petals:

  1. Before the icing sets, gently place a few edible rose petals on top of each eclair for garnish.
  2. Optionally, you can also sprinkle a tiny amount of powdered sugar or gold dust over the rose petals for an extra touch of elegance.

Allow the icing to set for a few minutes before serving. The Rosewater Raspberry Eclairs are best served fresh but can be refrigerated if needed. They are perfect for special occasions, afternoon tea, or as a luxurious treat.

Serving Suggestions

How to Serve the Rosewater Raspberry Eclairs:

  1. Arrange the Rosewater Raspberry Eclairs on a decorative platter or tiered serving stand.
  2. They can be served at room temperature or slightly chilled, depending on preference.
  3. If serving at a gathering or party, consider including a mix of other pastries or small desserts for variety.

Beverage Pairings:

  1. Tea: A light floral tea, such as jasmine or white tea, complements the delicate flavors of the rosewater and raspberry.
  2. Champagne or Sparkling Wine: The bubbles and crispness of champagne or sparkling wine cut through the richness of the eclair, making for a festive pairing.
  3. Coffee: A mild coffee without too much bitterness can also pair well, as the creaminess of the eclair balances the coffee.

Storage and Leftovers

How to Store the Rosewater Raspberry Eclairs:

  1. Store the eclairs in an airtight container in the refrigerator to keep them fresh.
  2. If possible, keep them in a single layer to avoid crushing or damaging the icing and garnish.

Shelf Life:

  1. The eclairs are best enjoyed within 1-2 days of making them.
  2. Due to the cream filling, they should not be left out at room temperature for extended periods of time.

Frequently Asked Questions

Substitutes for Ingredients:

  1. Can I use a different type of berry?
    • Yes, you can substitute raspberries with strawberries or blackberries. Just make sure to adjust the sweetness accordingly.
  2. What if I don’t have rosewater?
    • You can omit the rosewater or substitute it with a small amount of vanilla extract for a different flavor profile.

Alterations for Dietary Restrictions:

  1. How can I make this gluten-free?
    • Substitute the all-purpose flour in the choux pastry with a gluten-free flour blend. Make sure it’s a 1:1 baking blend.
  2. Can this be made dairy-free?
    • You can use a dairy-free milk such as almond milk or coconut milk in the choux pastry, and a dairy-free cream substitute for the filling.


  1. Rosewater Raspberry Eclairs are a delightful twist on the classic eclair. With the floral hint of rosewater and the tangy sweetness of raspberries, they are sure to impress guests or satisfy a sophisticated sweet tooth.
  2. Don’t be afraid to experiment with different berries or flavorings to make this recipe your own.
  3. Remember to enjoy them fresh and pair them with a beverage that complements their delicate flavors.
  4. Happy baking! Share your creations and the joy of a well-made dessert.

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