Pistachio Raspberry Delight Eclairs
Equipment
- 2 Baking sheet
- 1 Parchment paper roll
- 1 Medium saucepan
- 1 Whisk
- 1 Wooden spoon
- 1 stand mixer or hand mixer
- 3 Mixing bowl
- 1 Fine mesh sieve
- 1 pastry bag
- 2 medium round piping tip
- 1 small offset spatula
- 1 Cooling rack
- 1 instant-read thermometer
Ingredients
- 120 ml water
- 120 ml whole milk
- 115 g unsalted butter cubed
- 5 g granulated sugar
- 3 g fine sea salt
- 150 g all-purpose flour sifted
- 4 large eggs room temperature
- 250 ml whole milk for pastry cream
- 60 g granulated sugar for pastry cream
- 20 g cornstarch
- 2 large egg yolks
- 1 g fine sea salt for pastry cream
- 5 ml vanilla extract
- 30 g unsalted butter softened for pastry cream
- 80 g pistachio paste
- 120 ml heavy cream chilled
- 150 g fresh raspberries plus extra for garnish
- 60 g raspberry jam seedless
- 120 g white chocolate chopped
- 20 g pistachios finely chopped for topping
- 10 g powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 200°C and line two baking sheets with parchment paper.
- In a medium saucepan bring water, milk, butter, sugar, and salt to a simmer over medium heat until butter melts.
- Remove from heat, add sifted flour all at once, and stir vigorously with a wooden spoon until a dough forms.
- Return the pan to medium heat and cook the dough while stirring 2 to 3 minutes until it forms a smooth ball and leaves a film on the pan.
- Transfer the dough to a mixing bowl and beat 2 minutes to cool slightly before adding eggs.
- Beat in eggs one at a time until a glossy, pipeable dough that forms a V-shaped ribbon off the spatula.
- Fit a pastry bag with a medium round tip and pipe 12 logs about 12 cm long onto the prepared sheets spaced apart.
- Smooth any peaks with a damp fingertip and mist lightly with water.
- Bake at 200°C for 10 minutes, then reduce to 175°C and bake 20 to 25 minutes until deep golden and puffed.
- Turn off the oven, poke a small hole in each eclair end, and return to the oven for 5 minutes to dry, then cool on a rack.
- For pastry cream whisk egg yolks, sugar, cornstarch, and salt in a bowl until pale and thick.
- Heat milk to steaming in a saucepan, temper into yolk mixture while whisking, then return to the pan and cook until thick bubbles appear.
- Remove from heat, whisk in vanilla and butter, then pass through a sieve into a bowl and press plastic wrap to the surface to cool.
- Whip heavy cream to soft peaks and fold into cooled pastry cream with pistachio paste until smooth.
- Mash raspberries lightly and fold with raspberry jam to make a quick compote.
- Split the cooled eclairs lengthwise or poke three holes underneath and pipe pistachio cream to fill.
- Spoon or pipe a thin line of raspberry compote inside each eclair over the pistachio cream.
- Melt white chocolate gently over a bain-marie or in short microwave bursts until smooth.
- Dip or glaze the tops of eclairs with melted white chocolate and sprinkle with chopped pistachios.
- Chill filled eclairs 30 to 60 minutes to set, then dust with powdered sugar and garnish with extra raspberries before serving.
Notes
For best results, weigh ingredients for accuracy, dry the choux properly to prevent collapse, and adjust egg quantity slightly if your dough is too stiff or loose; the finished paste should pipe cleanly and hold ridges. Bake fully to a deep golden color, as underbaked shells soften quickly, and always vent and dry them to keep crisp. Cool pastry cream completely before folding in whipped cream to avoid melting it, and keep fillings and shells refrigerated separately if making ahead; assemble within a few hours of serving for optimal texture. A small round tip gives neat eclairs, but a star tip can help prevent surface cracking if your dough is on the soft side.
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