Pistachio and raspberry éclair

2h Serves 10 persons
 
Unipâtis - ÉCLAIR PISTACHE ET FRAMBOISE

You will need

  • 500 g Raspberry crunchy filling
  • Choux pastry
  • Pistachio mousseline cream

1 CHOUX PASTRY

Prepare the choux pastry and bake the éclairs.

2 GLAZE

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.

4 FILLING

Prepare a pistachio-flavoured mousseline cream. Transfer it in a pipping bag and fill the shells, then close the éclairs.

Assembly