Pistachio & Raspberry Eclairs

Instructions

• For pistachio cream, place milk and half the sugar into a medium saucepan and bring to a simmer.
• Meanwhile, place the egg yolks, remaining sugar, cornflour and flour in a medium bowl and mix to combine.
• Slowly add hot milk to the egg mixture, whisking continuously, until smooth.
• Add pistachio paste and mix to combine. Return the mixture to the saucepan and cook over medium heat until thickened.
• Remove from the heat and whisk through butter (and food colouring, if using). Place into a container, cover the surface with glad wrap and refrigerate overnight to set.
• Preheat the oven to 160°C and line two baking trays with baking paper. Place butter, sugar and 250ml of water in a medium saucepan. Bring to the boil, add flour when the butter has melted and cook for six minutes, stirring continuously with a wooden spoon.
• Place the mixture into the bowl of a stand mixer fitted with the paddle attachment and mix on medium until the mixture cools.
• Gradually add the eggs and mix until combined.
• Transfer the mixture to a piping bag fitted with a large plain or open star nozzle and pipe 9cm lengths, allowing room to expand.
• Dust the eclairs with icing mixture and bake for 45 minutes or until golden. Do not open the oven before 45 minutes as the eclairs may collapse. Set aside to cool.
• Place icing mixture into a small bowl, add water, a little at a time, stirring continuously, until a thick icing forms. Stir through pink food colouring.
• Make two small incisions into the base of the eclairs to allow for the piping nozzle. Pipe pistachio cream into half of the eclairs and raspberry jam into the other half.
• Dip the eclairs containing pistachio cream in the pink icing and garnish with freeze dried raspberry.
• Pipe pistachio cream* on top of the eclairs containing raspberry jam and garnish with chopped pistachio.