- 125g raspberries
- ¼ cup caster sugar
- 300ml thickened cream
- 1 cup mascarpone cream
- 1 tsp vanilla extract
- 1 tsp corn syrup (optional)
- 2 cups icing sugar
- 30g unsalted butter, melted
- 2 tbsp crushed freeze-dried raspberries
- 1 tbsp finely chopped pistachios
- 1 tsp crushed pink peppercorns
For the choux pastry:
- 75g salted butter, chopped
- ¾ cup plain flour
- 3 eggs
- Preheat oven to 220°C (200°C fan forced). To make the choux pastry, place the butter and ¾ cup water in a medium saucepan over medium heat. Cook, stirring, until the butter has just melted. Add the flour and cook, stirring constantly, for 2-3 minutes or until the mixture comes away from the side of the saucepan. Remove from the heat.
- Place the mixture in the bowl of an electric stand mixer and mix, adding the eggs one at a time, allowing each egg to combine well before adding the next.
- Place the mixture in a piping bag fitted with a 1.5cm round nozzle. Pipe 10 x 12cm lengths on 1 large baking tray lined with non-stick baking paper, leaving about 5cm between each for pastry to puff.
- With wet fingers, smooth the top of each choux ball. Bake for 10 minutes, reduce the heat to 200°C (180°C fan forced) and bake for a further 20-25 minutes, or until golden and dry to the touch. Set aside to cool.
- Meanwhile, place the raspberries and sugar in a small saucepan over medium heat stirring to dissolve the sugar. Reduce heat to medium and cook for 3 minutes or until syrupy. Place in a bowl and refrigerate until cold. Place in a bowl, using a hand stick blender and blend until smooth. Strain and discard the seeds.
- Place the cream, mascarpone and vanilla extract in another bowl of an electric stand mixer and whisk until thickened. Place in a piping bag fitted with 1cm star nozzle. Using a small serrated knife, cut each éclair in half. Pipe the cream onto the base of each éclair. Refrigerate.
- To make the icing, place the raspberry mixture in a bowl. Add 1 -2 tbsp boiling water, corn syrup, icing sugar, melted butter and mix until smooth. Dip the top of the éclairs in the icing. Sandwich bases.
- Sprinkle with raspberries, pistachios and pink peppercorns.
Choux pastry can be made ahead and stored in an airtight container for 1-2 two days or until ready to use. These éclairs are also great to make and freeze – bake the choux pastry, cool and freeze for 1 month in airtight containers. Thaw in a refrigerator until ready to use.