How to make Pistachio Raspberry Mini Eclairs
These Eclairs Pistachio Raspberry Mini are delightful pastries that combine the irresistible flavors of pistachios and aromatic raspberries into one mouth-watering treat. These fancy treats feature delicate pastry shells filled with homemade pistachio cream and raspberry jam. They are finished with a layer of melted white chocolate and topped with chopped pistachios and fresh raspberry halves. These small windows are a perfect treat for any occasion. This is an easy recipe that anyone can follow.
Ingredient
Pistachio ice cream
For Pistachio Paste
1 cup (100g) unsalted pistachios, raw or toasted
1 tablespoon (8g) powdered sugar
1/4 teaspoon (1g) salt
2/3 cup (160ml) milk
For the pastry cream
3 egg yolks
1/2 cup (100g) sugar
1/4 cup (30g) flour
2 tablespoons (16g) cornstarch
1/4 teaspoon (1g) salt
1 cup (320ml) milk
1/2 teaspoon (3g) vanilla extract
1 teaspoon (5g) almond extract
Raspberry jam
9 oz (250g) raspberries, fresh or frozen
1/3 cup (70g) sugar
1 tablespoon (15g) lemon juice
2 teaspoons (6g) cornstarch
Choux cake
1 cup (125g) flour
3.5 fl. oz. (100ml) milk
3.5 fl. oz. (100ml) water
2 teaspoons (10g) sugar
1/2 teaspoon (1g) salt
5 tablespoons (80g) unsalted butter
4 medium eggs
To decorate
3 oz (90g) white chocolate, melted
fresh raspberries
chopped pistachios
Instruct
Preheat oven to 425F. Line a large baking sheet with a silicone sheet or parchment paper. Prepare a large pastry bag with a star top, such as #9FT.
Prepare the pate-a-choux dough in advance. In a medium saucepan, combine water, butter, and salt. Cook over medium heat until butter is melted and mixture comes to a boil. Add all the flour at once, mixing with a spatula until a soft dough forms; about 1 minute. Remove the dough from the heat and let it cool until warm to the touch.
Start adding eggs, one at a time, mixing well after each addition. Transfer the dough to the prepared pastry bag, packing the dough into an airbag-free bag. Place 4- to 6-inch pieces of dough on the prepared baking sheet, about 1 inch apart.
Bake the windows in the preheated oven at 425F for 10 minutes, then reduce the heat to 350F and bake for an additional 35 to 40 minutes, until the windows are golden brown. Do not open the oven door while baking as this will cause the windows to deflate! Once done, remove from oven and let cool completely on wire rack. Once cool, split the windows in half with a sharp, serrated knife.
Prepare raspberry yeast. Place freeze-dried raspberries in a large plastic bag and mash with a rolling pin into a powder. Sift flour through a fine sieve – save larger portions for garnish and use flour for glaze. Place the white chocolate and cream in a bowl and heat in the microwave for about a minute until the chocolate is melted and smooth. Add raspberry powder and stir until well combined. Let the yeast cool to room temperature; it will thicken as it cools.
Prepare the pistachio cream filling: place the pistachios, Irish cream and a few drops of green food coloring in a food processor or blender. Blend for 1 to 2 minutes until the mixture is smooth. In a large mixing bowl, beat cream cheese first until light and fluffy. Then add melted white chocolate and pistachio puree. Mix again until a homogeneous mixture is formed.
Pour in the cooled heavy cream and beat for about 1 minute, until creamy and stiff. Transfer the cream to a pastry bag with a star top; I used #4FT. Cast generous dollies into the bottom half of each window and less to the top half. Add 3 to 4 raspberries to each box, gently pressing the berries into the cream.
Dip the top half of each glass door in raspberry glaze, then place the two halves together. Garnish with pieces of freeze-dried raspberries, white chocolate, leftover cream, fresh raspberries, or pieces of pistachios. Keep eclairs in the refrigerator; Remove 20 minutes before serving.
Please refer to the cooking method: