I think that if white chocolate and raspberries were human they would be very much in love! 🙂 They just compliment each other so perfectly! This recipe is a great little twist on boring old chocolate eclairs and they look gorgeous with the red berries and green pistachios. Guaranteed to impress at a tea party! And they really are not hard to make. Just follow the recipe step by step and you will be fine! I promise! 🙂
85g unsalted butter
1 tsp (5mls) sugar
1/4 tsp salt
1 Cup cake flour
4 large eggs (at room temperature)
1 Small punnet fresh raspberries
50g shelled, unsalted pistachios, finely chopped
100g white chocolate broken into pieces
– Preheat your oven to 200 C
– Heat the butter, milk, water, sugar and salt together in a saucepan over a medium heat.
– While you wait for the mixture to come to a boil, crack the eggs into a bowl.
– Once the butter mixture starts to boil turn the heat right down and add the flour all at once and stir quickly with a wooden spoon until the mixture forms a ball. (it will go all lumpy at first, just continue to stir until it forms a nice paste and starts to form a ball.) Once it forms a ball, take it off the heat and stir it around to cool off the dough. Cool to a luke warm temperature.
– Add one egg at a time (all your eggs are in one bowl so the easiest way to do this is to pour until one egg yolk falls in, then stir until combined, then another egg yolk etc – repeating until all the eggs are incorporated. Don’t add more that one egg at a time, if another egg yolk falls in accidentally its ok – but no more than 2 at a time!
– The dough will get a curdled look as the dough absorbs the eggs, thats ok! just keep going. The dough will absorb it all and form a nice pasty consistency.
– Once done, put the pastry into a disposable icing bag (you can buy these from any baking shop) and put a straight tip metal nozzle at the end.
– Place a sheet of baking paper onto a baking tray and pipe little sausage shapes onto the baking paper. Space it out evenly so that they bake evenly.
– Dip your finger into some water to push the little tail end into the body of the eclair to round off the shape.
– Bake in the oven for 10 minutes. Rotate the pan, then lower the temperature to 180 C and bake for a further 15 minutes.
– Once the dough gets golden brown and has a few cracks on the outside its done. Take them out and place on a cooling rack.
– Its very important that the dough cools down before you start to fill them.
– Whip the cream until thick. Stir in the raspberries and half of the pistachios. Place mixture in another disposable icing bag with a large nozzle. Cut the eclairs in half (lengthwise) and pipe the filling onto the bottom half of each eclair and put the top half over it.
– Place a pot with 1 cup water on the stove and bring to a boil. Get another bowl (glass is best) and place over the pot so that is resting on the rim (not touching the water) and place the chocolate in the bowl and cover the glass bowl with plastic wrap and leave it until it melts.
– Drizzle the melted chocolate over the eclairs and sprinkle with remaining nuts.
– Chill until ready to serve.