Blackberry Pistachio Éclairs Recipes

BLACKBERRY PISTACHIO ÉCLAIRS

Steps:

• Heat oven to 425°F.
• Beat pudding mix and milk in medium bowl with mixer 2 min. Add cream cheese; mix well. Stir in COOL WHIP. Refrigerate until ready to use.
• Bring water, butter and sugar to boil in medium saucepan on medium heat, stirring occasionally with wooden spoon. Add flour; stir until blended. Cook and stir 3 min. or until dough forms ball that pulls away from side of pan. Remove from heat; let stand 5 min.
• Add eggs, 1 at a time, mixing well after each addition.
• Cover baking sheet with parchment. Spoon éclair dough into pastry bag fitted with star or round tip. Use to pipe dough into 15 (4-inch) logs, 1 inch apart, on prepared baking sheet.
• Bake 20 min. Reduce oven temperature to 350ºF. Bake éclairs additional 25 min. Turn oven off; open oven door slightly. Let éclairs stand in oven 15 min. Transfer to wire rack; cool completely. Use serrated knife to cut off top third of each éclair; discard tops or reserve for another use. Use your fingers to remove and discard soft insides of éclairs.
• Spoon pudding mixture into clean piping bag fitted with star tip. Use to pipe pudding mixture into éclair shells. Top with blackberries and pistachios.

PISTACHIO ECLAIRS

Steps:

• Start by making the custard filling. Heat the milk with the pistachio paste. Whisk the egg yolks in a separate bowl with the sugar, flour and cornflour until smooth. When the milk is steaming, just before boiling, gradually pour it over the yolk mixture and whisk thoroughly. Return the mixture to the heat and cook until thickened and starting to boil. It will go very lumpy, but keep whisking vigorously until smooth. Pour into a clean bowl. Cover and leave to cool completely. The pistachio custard can be made up to two days in advance and kept in an airtight container in the fridge.
• Meanwhile, make the choux. Heat the milk, 125ml water and the butter in a large saucepan and bring to the boil. Take off the heat and add the flour, sugar and a pinch of salt. Mix and return to the heat, stirring with a wooden spoon until the mixture is smooth and comes away from the sides of the pan. Tip into a tabletop mixer and mix with the paddle attachment until the mixture has cooled (if you don't have a mixer, spread out on a plate to cool). Once cooled, start gradually beating in the egg (either in the tabletop mixer or with an electric hand whisk) until fully incorporated. You want the mixture to be glossy and just fall off the spoon in 3-5 seconds. Put in a piping bag and set aside.
• Heat the oven to 220C/200C fan/gas 7. Line two baking trays with baking parchment. Snip about 1cm off the end of the piping bag and pipe the choux pastry down in a 10cm line, then back on itself, leaving space between the eclairs for the choux to expand. You may need to do this in batches. Bake for 3-4 mins, then reduce the heat to 180C/160C fan/gas 4. Bake for 12-15 mins more until golden all over and cooked through. Remove, pierce the side of each one to let out the steam, then cool them on a wire rack. Can be made a day ahead and kept in an airtight container.
• When ready to assemble, whip the cream until soft peaks form, then set aside. Using electric beaters, whisk the custard mixture until smooth. Fold in the whipped cream using a spatula and put the custard in a piping bag.
• To serve, cut the choux pastry in half horizontally and fill with blobs of the pistachio custard. Using a fine sieve, liberally dust the tops with icing sugar and sprinkle with stem ginger and chopped pistachios just before serving.

PISTACHIO ECLAIR DESSERT

Steps:

• In a large bowl, whisk milk and pudding mixes for 2 minutes. Fold in whipped topping. , In a 13-in. x 9-in. dish, layer a third of the graham crackers and half of the pudding mixture. Repeat layers. Top with remaining graham crackers. Refrigerate for at least 1 hour., Spoon frosting into a microwave-safe bowl. Cover and microwave on high for 15-20 seconds or until softened, stirring once. Spread over graham crackers. Cover and refrigerate for at least 20 minutes or until frosting is set.

PISTACHIO ECLAIR DESSERT

Steps:

• In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping.
• In a 13X9X2 inch dish, layer a third of the graham crackers and half of the pudding mixture. Repeat layers. Top with remaining graham crackers.
• Refrigerate for at least 1 hour.
• Spoon frosting into a microwave-safe bowl. Cover and microwave on high for 15-20 seconds or until softened; stirring once. Spread over graham crackers.
• Chill for at least 20 minutes or until frosting is set.

PISTACHIO ECLAIRS

Steps:

• Start by making the custard filling. Heat the milk with the pistachio paste. Whisk the egg yolks in a separate bowl with the sugar, flour and cornflour until smooth. When the milk is steaming, just before boiling, gradually pour it over the yolk mixture and whisk thoroughly. Return the mixture to the heat and cook until thickened and starting to boil. It will go very lumpy, but keep whisking vigorously until smooth. Pour into a clean bowl. Cover and leave to cool completely. The pistachio custard can be made up to two days in advance and kept in an airtight container in the fridge.
• Meanwhile, make the choux. Heat the milk, 125ml water and the butter in a large saucepan and bring to the boil. Take off the heat and add the flour, sugar and a pinch of salt. Mix and return to the heat, stirring with a wooden spoon until the mixture is smooth and comes away from the sides of the pan. Tip into a tabletop mixer and mix with the paddle attachment until the mixture has cooled (if you don't have a mixer, spread out on a plate to cool). Once cooled, start gradually beating in the egg (either in the tabletop mixer or with an electric hand whisk) until fully incorporated. You want the mixture to be glossy and just fall off the spoon in 3-5 seconds. Put in a piping bag and set aside.
• Heat the oven to 220C/200C fan/gas 7. Line two baking trays with baking parchment. Snip about 1cm off the end of the piping bag and pipe the choux pastry down in a 10cm line, then back on itself, leaving space between the eclairs for the choux to expand. You may need to do this in batches. Bake for 3-4 mins, then reduce the heat to 180C/160C fan/gas 4. Bake for 12-15 mins more until golden all over and cooked through. Remove, pierce the side of each one to let out the steam, then cool them on a wire rack. Can be made a day ahead and kept in an airtight container.
• When ready to assemble, whip the cream until soft peaks form, then set aside. Using electric beaters, whisk the custard mixture until smooth. Fold in the whipped cream using a spatula and put the custard in a piping bag.
• To serve, cut the choux pastry in half horizontally and fill with blobs of the pistachio custard. Using a fine sieve, liberally dust the tops with icing sugar and sprinkle with stem ginger and chopped pistachios just before serving.