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Gourmet Eclairs with Pistachio and Raspberry

Tags: middot

Choux pastry
· 55g Butter
· ½ cup water
· Pinch of salt
· Pinch of sugar
· 90g Cake flour
· 3 ½ eggs
Method:
Boil the butter , water , sugar and salt.
Add the flour and stir over a medium heat until it forms a paste and comes away from the sides
Remove from the heat , allow to cool slightly , begin to incorporate the eggs one at a time until it resembles a smooth glossy paste.
Pipe into Eclair shape and bake at 200 degrees until golden brown and dry.

Filling
Raspberry Cream
· Whipping cream
· 1 punnet Raspberries

Method
Bring the raspberries , water and 60ml of sugar to the boil, blitz and allow to cool completely.
Whip the cream to stiff peak and gently fold in the raspberry pulp.

Topping
Royal Icing
· 1 egg white
· 350g icing sugar
· Food Colour
Method
Sift the icing sugar and beat in the egg white and food colour, you can play with the proportions to get the desired consistency .

Raspberries , pitachios and mint used for the topping.

The post Gourmet Eclairs with Pistachio and Raspberry appeared first on Capsicum.



This post first appeared on Capsicum Culinary Studio, please read the originial post: here

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