I’ve been wanting to create an éclair recipe for quite some time, and I’m excited to finally share these with you.
They combine two of my favorite flavors: pistachio and raspberry!
The rich, nutty pistachio is perfectly balanced by the fresh, fruity raspberry, making them ideal for the season.
The design reflects the flavors inside and gives the éclairs a fresh and elegant look.
I used a Silikomart Kit Éclair mold to create the top shape, but the recipe also includes an alternative method in case you don’t have this mold.
I hope you’ll have as much fun making these éclairs as I did!
The YouTube video will be up soon. Thank you for your patience.
Happy baking <3
NOTES:
- A Silikomart Kit Éclair mold was used to create the shape shown, but an alternative method is included for those without this mold.
- Alternative molds may also be used, provided their size and volume are similar to the mold listed below. This allows the recipe to be followed as written without scaling the quantities.
- I recommend serving the éclairs on the same day they are filled and assembled, as the choux pastry will gradually soften once filled.
Alternative Without the Éclair Mold:
- The pistachio mousse can also be prepared without a silicone éclair mold. Pour it into a shallow tray or rectangular frame lined with acetate, creating a layer approximately 1.5–2 cm thick.
- Freeze completely, then cut it into narrow strips slightly smaller than the éclairs. Trim or round the ends with a warm knife before placing them on top.
- With this alternative method, omit both the chocolate shell and the chocolate plate. As the whipped raspberry ganache may slide off the flat mousse layer, serve it alongside the éclairs instead of piping it on top.
Day 1
Green Chocolate Shell:
- 550 g white chocolate (28%)
- green coloring powder
- Once the white chocolate has been tempered, add the green coloring powder to achieve a pastel green shade.
- Pour the chocolate into the 8 x 12.2 cm silicone molds (I used a Silikomart Kit Éclair mold).
