Pistachio Raspberry Mini Eclairs
These Pistachio Raspberry Mini Eclairs are delightful pastries that combine the irresistible flavors of pistachios and tangy raspberry into a bite-sized treat. These fancy treats feature delicate pastry shells filled with creamy pistachio cream and homemade raspberry jam. They are finished with a drizzle of melted white chocolate and topped with chopped pistachios and fresh raspberry halves.
Ingredients
Pistachio Pastry Cream
For the Pistachio Paste
- 1 cup (100g) unsalted pistachios , raw or toasted
- 1 tbsp (8g) powdered sugar
- 1/4 tsp (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 tbsp (16g) cornstarch
- 1/4 tsp (1g) salt
- 1 ⅓ cup (320ml) milk
- 1/2 tsp (3g) vanilla extract
- 1 tsp (5g) almond extract
Raspberry Jam
- 9 oz (250g) raspberries , fresh or frozen
- 1/3 cup (70g) sugar
- 1 tbsp (15g) lemon juice
- 2 tsp (6g) cornstarch
Choux Pastry
- 1 cup (125g) bread flour
- 3.5 fl. oz. (100ml) milk
- 3.5 fl. oz. (100ml) water
- 2 tsp (10g) sugar
- 1/2 tsp (1g) salt
- 5 ½ tbsp (80g) unsalted butter
- 4 medium eggs
For Decorating
- 3 oz (90g) white chocolate , melted
- fresh raspberries
- chopped pistachios
Instructions
Prepare the pistachio pastry cream.
- Place the pistachios into the bowl of a food processor. Add powdered sugar and salt and process for about 5 minutes until it gets into a thick paste.
- Gradually incorporate ⅔ cup (160ml) and process to combine.
- In a medium bowl mix the egg yolks with sugar and salt. Add cornstarch and flour and mix to combine. Gradually add the pistachio milk mixture over the egg yolk mixture and whisk to combine. Set aside while you heat the rest of the milk.
- In a medium-sized saucepan bring the rest of the milk (1 ⅓ cup -320ml) to a boil.
- Remove from heat and gradually add some hot milk over the egg yolk mixture. Pour it over the remaining hot milk, whisking the whole time.
- Place it over medium heat and cook, stirring constantly until the mixture thickens, for about 3 minutes. Remove from heat and stir in vanilla extract and almond extract.
- Place plastic wrap directly on the surface of the pudding and let it cool completely.
Prepare the raspberry jam filling.
- In a saucepan bring to a boil all the ingredients and let them simmer at low heat for 7-8 minutes.
- Remove from the stove and let cool completely.
Prepare the choux pastry.
- Sift the flour. In a saucepan bring the milk, water, sugar, salt and butter to a boil.
- Remove from heat and add flour all at once and incorporate mixing energetically with a wooden spoon or spatula until homogenous.
- Return the saucepan over low heat and while stirring cook for 1 minute or two to pull out the moisture from the batter and until it pulls away from the sides of the pan. You will see some of the dough sticks to the bottom of the pan.
- Transfer batter to a large bowl and allow to cool slightly. Add the eggs one at a time, carefully incorporating each into the batter using a wooden spoon, spatula or mixer. It will result in a smooth, homogenous batter that still holds its shape.
- Fit a pastry bag with a large ½ inch (1cm) star tip and pipe the dough into 2 ¾-inch (7cm) strips on a parchment paper lined baking sheet.
- Bake for 30-35 minutes until browned and puffed.
- Prick each with a skewer to release steam and allow to cool on a wire rack.
Assemble the mini eclairs
- When cooled, use the skewer to make small holes on the bottom of the eclair shell.
- Fill each eclair with the pistachio pastry cream.
- Repeat with the raspberry jam.
- Melt the white chocolate over a bain-marie.
- Using a spoon, sprinkle the chocolate all over the eclairs, then decorate with fresh raspberry halves and pistachios. Enjoy!
Video
Nutrition
Serving: 1mini eclairCalories: 121kcalCarbohydrates: 15.9gProtein: 3.1gFat: 5.2gSaturated Fat: 2.4gCholesterol: 60mgSodium: 130mgPotassium: 47mgFiber: 1gSugar: 9gCalcium: 36mgIron: 1mg