Pistachio and raspberry éclair2h Serves 10 persons
You will need
- 500 g Raspberry crunchy filling
- Choux pastry
- Pistachio mousseline cream
1 CHOUX PASTRY
Prepare the choux pastry and bake the éclairs.
Glaze top half of each shell with a green fondant.
To decorate, sprinkle with chopped pistachios and let cool.
Cut off the top 1/3 so that you have a taller base to fill.
3 CRUNCHY FILLING
Reheat silghtly the raspberry filling in a microwave or bain-marie, then spread it on a sheet.
Once cooled, cut rectangles at the size of the shells and put them at the bottom.
Prepare a pistachio-flavoured mousseline cream. Transfer it in a pipping bag and fill the shells, then close the éclairs.