Pistachio and Raspberry Eclair

Pistachio and Raspberry Eclair

Servings: 12

Ingredients

• For the pastry dough:
  • 1 cup (200g) all-purpose flour
  • 2 tablespoons confectioners' sugar
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 egg, lightly beaten
• For the pistachio pastry cream:
  • 1 cup (240ml) heavy cream
  • 1 tablespoon cornstarch
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (60g) pistachio paste
  • 1/4 cup (30g) confectioners' sugar
• For the raspberry jam filling:
  • 1 cup (200g) raspberry jam
• For the decorations:
  • Confectioners' sugar, for dusting

Instructions

Make the Pastry Dough

1. In a medium bowl, whisk together the flour, confectioners' sugar, and salt.
2. Add the softened butter and use a pastry blender or your fingers to work it into the flour mixture until it resembles coarse crumbs.
3. Beat in the egg until the dough comes together in a ball.
4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Make the Pistachio Pastry Cream

1. In a small saucepan, whisk together the heavy cream, cornstarch, granulated sugar, and salt.
2. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
3. Remove from heat and stir in the pistachio paste and confectioners' sugar.
4. Allow the pastry cream to cool to room temperature.

Assemble the Eclairs

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out the chilled pastry dough on a lightly floured surface to about 1/4 inch (6mm) thickness.
3. Use a pastry cutter or a knife to cut out long, thin rectangles of dough.
4. Place the dough rectangles on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.
5. Allow the pastry shells to cool completely on a wire rack.

Fill the Eclairs

1. Spoon a small amount of raspberry jam onto one half of each cooled pastry shell.
2. Top with a dollop of pistachio pastry cream.
3. Fold the other half of the pastry shell over the filling and press gently to seal.

Decorate the Eclairs

1. Dust the tops of the eclairs with confectioners' sugar before serving.

Enjoy your delicious Pistachio and Raspberry Eclair!