### Raspberry Pistachio Éclairs Recipe
These delightful raspberry pistachio éclairs feature a light choux pastry filled with raspberry cream and topped with a pistachio glaze. Here’s how to make them:
#### Ingredients
**For the Choux Pastry:**
- **Water**: 1 cup (240 mL)
- **Unsalted Butter**: ½ cup (113 g), cut into pieces
- **All-Purpose Flour**: 1 cup (125 g)
- **Salt**: ¼ teaspoon
- **Large Eggs**: 4
**For the Raspberry Cream Filling:**
- **Fresh Raspberries**: 1 cup (150 g), pureed
- **Heavy Cream**: 1 cup (240 mL)
- **Powdered Sugar**: ¼ cup (30 g)
- **Vanilla Extract**: 1 teaspoon
- **Gelatin Powder**: 1 teaspoon (optional, for stability)
**For the Pistachio Glaze:**
- **Powdered Sugar**: 1 cup (120 g)
- **Pistachio Paste**: 2 tablespoons
- **Milk**: 2–3 tablespoons (adjust for consistency)
- **Chopped Pistachios**: for garnish
#### Instructions
1. **Make the Choux Pastry**:
- Preheat your oven to **400°F (200°C)**. Line a baking sheet with parchment paper.
- In a saucepan, combine water and butter over medium heat until the butter melts. Bring to a boil.
- Remove from heat and stir in flour and salt until a smooth dough forms. Return to low heat and cook for about 2 minutes, stirring constantly.
- Transfer the dough to a mixing bowl and let it cool slightly. Add eggs one at a time, mixing well after each addition until smooth and glossy.
- Pipe the dough onto the prepared baking sheet in long strips (about 4 inches long). Bake for **20–25 minutes**, or until golden brown and puffed. Allow to cool completely.
2. **Prepare the Raspberry Cream Filling**:
- If using gelatin, dissolve it in a tablespoon of warm water and set aside.
- In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla while continuing to whip.
- Gently fold in the raspberry puree and dissolved gelatin (if using) until well combined.
3. **Fill the Éclairs**:
- Once the choux pastry is cool, use a sharp knife to cut a small slit in each éclair. Fill with raspberry cream using a piping bag.
4. **Make the Pistachio Glaze**:
- In a bowl, mix powdered sugar, pistachio paste, and enough milk to achieve a pourable consistency.
- Dip the top of each filled éclair into the glaze or drizzle it over.
5. **Garnish and Serve**:
- Sprinkle chopped pistachios on top of the glazed éclairs for added crunch.
- Chill briefly before serving to set the glaze.
Enjoy your homemade raspberry pistachio éclairs as a delightful treat!
Citations:
[1] https://iambaker.net/double-fudge-brownies/
[2] https://www.gogogogourmet.com/cinnamon-coffee-cake-with-streusel-crumb-topping/
[3] https://sugarspunrun.com/cinnamon-coffee-cake/
[4] https://thesaltedsweets.com/double-chocolate-fudge-brownies/
[5] https://www.bakingbeauty.net/cinnamon-coffee-cake/
[6] https://www.brownedbutterblondie.com/lemon-poppy-seed-muffins/
[7] https://www.loveandlemons.com/lemon-poppy-seed-muffins/
[8] https://sallysbakingaddiction.com/coffee-cake-recipe/
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