goddess Pistachio Raspberry Mini Eclair They are delightful pastries that combine the irresistible flavors of pistachios and tangy raspberries into a bite-sized treat.
These luxurious treats include delicate Choux pastry shells full of cream Pistachio cream and Homemade raspberry jam. They finished with a A drizzle of melted white chocolate and above it Chopped pistachios and Halves of fresh raspberries. These mini eclairs are a perfect treat for any occasion, and offer a delightful combination of flavors that will leave you wanting more.
The smooth and creamy pistachio cream takes the spotlight, offering a rich, nutty flavor that is pure indulgence. The cream melts in the mouth and leaves a delightful pistachio flavor that will satisfy the sweet tooth.
The tangy raspberry jam adds a burst of flavor and the vibrant red color complements the green pistachio cream. The sweet and sour raspberry flavors perfectly balance the nuttiness of the pistachio, creating a harmonious blend of flavors.
How to make mini pistachio raspberry eclairs
Start by making the pistachio dough cream filling, then prepare the homemade raspberry jam and continue with the choux pastry shells.
How to make pistachio pastry cream
To Prepare the pistachio dough cream, start by placing the pistachios in the bowl of a food processor. Add powdered sugar and salt and process for about 5 minutes until a thick paste is formed. Gradually add ⅔ cup (160 ml) of milk and continue to process until a uniform mixture is obtained.
In a separate medium bowl, mix the egg yolks with the sugar and salt. Add cornstarch and flour and mix to combine. Gradually add the pistachio milk mixture to the egg yolk mixture while whisking. Set the mixture aside while you heat the remaining milk.
In a medium pot, bring the rest of the milk to a boil (1 ⅓ cup – 320 ml). Remove from the heat, and gradually pour a little of the hot milk over the egg yolk mixture while whisking. Then, pour the egg yolk mixture back into the pot with the remaining hot milk, whisking constantly .
Place the pot on medium heat and cook the mixture while stirring constantly until it thickens (about 3 minutes). Remove from heat and mix in vanilla extract and almond extract. Cover the surface of the cream directly with plastic wrap and let it cool completely.
How to make the raspberry jam filling
To Prepare the raspberry jam filling, combine all the ingredients in a pot and bring them to a boil. Let the mixture cook on low heat for 7-8 minutes, then remove from the stove and let it cool completely.
How to make the choux pastry
for the choux pastry, sift the flour. In a pot, bring the milk, water, sugar, salt and butter to a boil. Remove from the heat and add the flour all at once, stirring vigorously with a wooden spoon or spatula until the mixture is well combined.
Return the pot to low heat and cook the batter while stirring for 1-2 minutes to remove moisture until it pulls away from the sides of the pan. Transfer the batter to a large bowl and let it cool slightly. Gradually add the eggs one by one, while carefully incorporating each one into the batter with a wooden spoon, spatula or mixer. The resulting batter should be smooth and homogeneous and still retain its shape.
Fit a pastry bag with a large ½-inch (1 cm) star tip and pipe the batter into 2 ¾-inch (7 cm) strips on a parchment-lined baking sheet. Bake in a preheated oven for 30-35 minutes until the eclairs are brown and puffy. Use a skewer to prick the eclairs to release the steam.
How to assemble the mini pistachio raspberry eclairs
Once cooled, use a skewer to poke small holes in the bottom of each eclair shell. Fill each eclair with prepared pistachio pastry cream, then repeat the process with the raspberry jam.
Melt the white chocolate with a bain-marie. Using a spoon, drizzle the melted chocolate over the eclairs, then decorate them with fresh raspberry halves and pistachios.
Whether you’re treating yourself or impressing your guests, raspberry pistachio mini eclairs are a real treat. Hope you try them and make sure to share the photos with me Instagram if you are have a nice time!
Other choux pastry recipes you might want to try
Discover the delightful Paris-Brest, a classic French pastry known for its circular shape. This delightful dessert features a light and airy choux pastry, generously filled with a smooth and creamy praline flavored cream.
goddess Vanilla Eclair They are delicate dough shells filled with smooth vanilla custard and topped with chocolate glaze. They are simply heavenly and will leave you wanting more.
goddess Choux au Craquelin – Crispy cream puffs They are a light and airy choux pastry filled with a delightful vanilla cream, topped with a thin and crispy layer of sweet cracker.
It Profiterole cake It is an impressive cake that you can make for any occasion. It consists of a moist cocoa brownie at the bottom, topped with chocolate mousse and cream cheese filled with profiteroles.
For other choux pastry recipes check out our collection of 10 Choux pastry recipes.
You may also like:
Vanilla Raspberry Mini Eclair
Cheese Puffs – Gogures
Crook an’ shame
Chocolate cream puffs
Vanilla éclair cake
Chocolate eclair cake
Pistachio pudding
Raspberry Vanilla Panna Cotta
Raspberry pistachio lime mousse cake
Strawberry pistachio macaroon cake
Raspberry chocolate mousse domes
Sicilian cannoli
Mango raspberry mousse cake
Raspberry macaroons – Italian meringue
Pistachio Raspberry Mini Eclair
These Pistachio Raspberry Mini Eclairs are delightful pastries that combine the irresistible flavors of pistachios and tangy raspberries into a bite-sized treat. These sumptuous 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.
Component
for pistachio paste
- 1 Goblet (100 g) pistachios without salt Raw or roasted
- 1 tablespoon (8 grams) powdered sugar
- 1/4 teaspoon (1 gram) of salt
- 2/3 Goblet (160 ml) milk
for pastry cream
- 3 egg yolks
- 1/2 Goblet (100 grams) of sugar
- 1/4 Goblet (30 grams) flour
- 2 tablespoon (16 grams) cornstarch
- 1/4 teaspoon (1 gram) of salt
- 1 ⅓ Goblet (320 mL) of milk
- 1/2 teaspoon (3 grams) vanilla extract
- 1 teaspoon (5 grams) almond extract
Raspberry jam
- 9 courage (250 grams) raspberries fresh or frozen
- 1/3 Goblet (70 grams) of sugar
- 1 tablespoon (15 grams) lemon juice
- 2 teaspoon (6 grams) cornstarch
Choux pastry
- 1 Goblet (125 grams) bread flour
- 3.5 fl. courage. (100 ml) milk
- 3.5 fl. courage. (100 ml) of water
- 2 teaspoon (10 grams) of sugar
- 1/2 teaspoon (1 gram) of salt
- 5 ½ tablespoon (80 g) unsalted butter
- 4 medium eggs
for decoration
- 3 courage (90 g) white chocolate melt
- Fresh raspberries
- Chopped pistachios
Instructions
Prepare the pistachio dough cream.
-
Place the pistachios in the bowl of a food processor. Add powdered sugar and salt and process for about 5 minutes until a thick paste is obtained.
-
Gradually combine ⅔ cup (160 ml) and process to combine.
-
In a medium bowl, mix the egg yolks with the sugar and salt. Add cornstarch and flour and mix to combine. Gradually add the pistachio milk mixture to the egg yolk mixture and whisk to combine. Set aside while you heat the rest of the milk.
-
In a medium-sized pot, bring the rest of the milk (1 ⅓ cup -320 ml) to a boil.
-
Remove from the heat and gradually add a little warm milk to the yolk mixture. Pour it over the rest of the hot milk, whisking all the time.
-
Place it on medium heat and cook, stirring constantly, until the mixture thickens, about 3 minutes. Remove from heat and mix in vanilla extract and almond extract.
-
Place plastic wrap directly over the pudding and let it cool completely.
Prepare the raspberry jam filling.
Prepare the choux pastry.
-
Sift the flour. In a pot, bring the milk, water, sugar, salt and butter to a boil.
-
Remove from the heat and add flour all at once and combine energetic mixing with a wooden spoon or spatula until a uniform mixture is obtained.
-
Put the pot back on low heat and while stirring, cook for a minute or two to remove the moisture from the batter until it pulls away from the sides of the pan. You will see some of the dough sticking to the bottom of the pan.
-
Transfer the batter to a large bowl and let it cool slightly. Add the eggs one by one, carefully incorporating each one into the batter using a wooden spoon, spatula or mixer. This will result in a smooth and homogeneous batter that still holds its shape.
-
Fit a pastry bag with a large ½-inch (1 cm) star tip and pipe the dough into 2 ¾-inch (7 cm) strips on a parchment-lined baking sheet.
-
Bake for 30-35 minutes until browned and puffy.
-
Pierce each one with a skewer to release steam and leave to cool on a wire rack.
Assemble the mini eclairs
-
Once cool, use a skewer to poke small holes in the bottom of the hackle shell.
-
Fill each eclair with pistachio pastry cream.
-
Repeat the operation with the raspberry jam.
-
Melt the white chocolate over a bain marie.
-
Using a spoon, spread the chocolate over all the eclairs, then decorate with fresh raspberry halves and pistachios. have a nice time!
video
diet
dose: 1Mini eclairsCalories: 121KKLCarbohydrates: 15.9Gprotein: 3.1GFat: 5.2GSaturated fat: 2.4GCholesterol: 60mgsodium: 130mgpotassium: 47mgfiber: 1GSugar: 9Gcalcium: 36mgiron: 1mg
