Difficulty: Easy<\/p>\n
Quantity: Serves 12<\/p>\n
Preparation Time: 50 minutes<\/p>\n
Cooking Time: 40 minutes<\/p>\n
Total Time: 3 hours 30 minutes<\/p>\n
Today, I’m excited to share a recipe for raspberry pistachio eclairs. These delights are fairly simple to prepare and feature choux pastry, a whipped mascarpone cream with pistachio paste, and fresh raspberries. They are incredibly indulgent and delicious! I made them in an extra-large size because we love a good treat, but you can easily adjust the size to make them smaller.<\/p>\n
12 Pieces<\/p>\n
**For the Choux Pastry:**
\n– Whole milk: 125g
\n– Water: 125g
\n– Salt: 1\/4 tsp
\n– Powdered sugar: 10g
\n– Butter: 150g
\n– Flour: 150g
\n– Eggs: 250g
\n– Additional powdered sugar for dusting: 2 tbsp<\/p>\n
**For the Cream:**
\n– Mascarpone: 500g
\n– Cold full-fat liquid cream (at least 30% fat): 400g
\n– Vanilla extract: 1 tbsp
\n– Powdered sugar: 150g
\n– Pistachio paste: 100g<\/p>\n
**Additional:**
\n– Raspberries: 500g
\n– Extra powdered sugar for dusting: 2 tbsp<\/p>\n
1. **Making the Choux Pastry**
\n Start by boiling the milk, water, salt, powdered sugar, and butter (cut into pieces) in a saucepan. Once boiling, remove from heat and quickly stir in the flour until you achieve a smooth texture. Return to a medium heat and continue stirring the dough for about 2-3 minutes to dry it out. The dough should form a shiny, smooth ball that pulls away from the sides of the pan. Remove from heat and let the dough cool for about 5 minutes, still stirring occasionally. Gradually add the eggs one by one, fully incorporating each with a spatula before adding the next. If the total weight of your eggs is not exactly 250g, make up the difference with beaten egg.<\/p>\n
2. **Piping the Dough**
\n Preheat the oven to 375\u00b0F (190\u00b0C). Transfer the dough to a piping bag fitted with a 14mm star or round nozzle and pipe approximately 12 cm long eclairs onto a baking sheet, spacing them out. If you prefer smaller eclairs, simply pipe thinner lines. Dust with powdered sugar.<\/p>\n
3. **Baking**
\n Bake for about 25-30 minutes, depending on their size. The eclairs should be well-puffed, golden, and dry. Do not open the oven door during the first 20 minutes of baking! Continue with the remaining dough and let the baked eclairs cool.<\/p>\n
4. **Preparing the Cream**
\n In a large bowl, whip the mascarpone with the cold cream, vanilla extract, and powdered sugar until firm. Mix in the pistachio paste for about 30 seconds to incorporate. Transfer the cream to a piping bag fitted with a 14mm rosette nozzle.<\/p>\n
5. **Assembling the Eclairs**
\n Cut the tops off the eclairs at about two-thirds of their height. Pipe a straight layer of cream inside each eclair base, then neatly place raspberries on top, point-side up. Pipe another layer of cream over the raspberries and replace the tops. Repeat for all eclairs. Chill the assembled eclairs for 1 hour.<\/p>\n
Before serving, dust with powdered sugar. Keep refrigerated until ready to serve.<\/p>\n\n\n