· 55g Butter
· ½ cup water
· Pinch of salt
· Pinch of sugar
· 90g Cake flour
· 3 ½ eggs
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.
· Whipping cream
· 1 punnet Raspberries
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.
· 1 egg white
· 350g icing sugar
· Food Colour
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.
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