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Raspberry and Pistachio Éclairs

Exquisite choux pastry éclairs filled with separate raspberry and pistachio crème pâtissière, finished with flavoured almond and raspberry fondant icing.

BakingVegetarianFrench CuisineDessertChoux Pastry
Estimated Nutrition
Calories
220
kcal / serving
5280.5 kcal total
Carbs
27.3g
per serving
655.4 g total
Fat
10.4g
per serving
248.6 g total
Protein
4.4g
per serving
105.2 g total
Cook Time
40
minutes
Serves
24
éclairs
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
100
g
Caster Sugar
for pistachio crème
40
g
Cornflour
for pistachio crème
100
g
Caster Sugar
for raspberry crème
40
g
Cornflour
for raspberry crème
250
g
Fondant Icing Sugar
sifted
0.25
tsp
Almond Extract
Dairy
100
g
Unsalted Butter
cut into 1cm cubes
2
piece
Eggs
large, free-range, beaten
400
ml
Full-Fat Milk
for pistachio crème
4
piece
Egg Yolks
large, free-range, for pistachio crème
40
g
Butter
cubed, for pistachio crème
400
ml
Full-Fat Milk
for raspberry crème
4
piece
Egg Yolks
large, free-range, for raspberry crème
40
g
Butter
cubed, for raspberry crème
Fruits
2
tbsp
Freeze-Dried Raspberry Powder
GrainsCereals
130
g
White Bread Flour
very strong
Liquids
1
tsp
Raspberry Liqueur
such as Chambord
NutsSeeds
1
pinch
Salt
for choux pastry
2
tbsp
Pistachio Paste
Other
1
piece
Pink Food Colouring Paste
1
piece
Green Food Colouring Paste

Method

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