Raspberry eclairs with cardamon pastry cream

Preheat the oven to 200 ° C.

Sift the flour over a bowl. Put the butter, salt and water in a pan and let the butter melt over low heat.

When the butter has melted, turn the heat medium. When the water boils, add the flour in 1 time.

Remove the pan from the heat and stir firmly with a wooden spoon. The mixture will first be sticky, but then turn into a firm dough.

Put the pan back on low heat and keep stirring until a shiny dough ball is created that easily comes off the pan.

Put the dough ball in a mixing bowl and let it cool down until lukewarm.

Beat the eggs with a fork. Pour into a can.

Add a dash of egg to the dough and mix with a wooden spoon.

The dough must shine and be strong enough to retain a shape. The last bit of egg may not be necessary because the dough will then become too weak.

Put the dough into the piping bag and spray 10 cm long stripes on a baking tray lined with parchment paper. Ensure sufficient distance (approx. 5 cm) in between.

Bake the eclairs in the middle of the oven for about 15 minutes. Do not open the oven door during baking.

Lower the oven temperature to 180 ° C. Open the oven door for a moment to allow steam to escape.

Bake the eclairs for about 15 minutes. Then let them cool completely on a rack.

Meanwhile, make the pastry cream. Halve the vanilla pod lengthwise and scrape out the marrow with a knife tip.

Bring the milk, whipped cream, marrow, vanilla pod and sugar to a boil in a pan.

Split the eggs and put the yolks in a bowl. The proteins are not used.

Stir the egg yolks with the sugar into a bowl and stir in the flour.

Mix a dash of warm milk through the egg mixture and pour back into the pan. Stir well.

Bring the pastry cream to the boil while stirring and let it cook over a low heat to form a firm thick custard. Keep stirring and add the cardamom.

Let the pastry cream covered for 45 minutes in the refrigerator. Remove the vanilla pod before further use.

Meanwhile, use a fork to prune the raspberries to a puree.

Put the icing sugar in a large bowl and mix in the raspberry puree.

First add half a piece of water, stir through and add the rest if necessary. Stir until thick, pink glaze.

Halve the eclairs along the way and fill the bottom edges (bottom cutting edges) with the pastry cream. Use a piping bag if necessary.

Divide the raspberries over the eclairs.

Dip the top of the eclairs in the glaze, sprinkle with the pistachio nuts and place them on the undersides with the glaze.

Make 11 more eclairs. Serve within 2 hours.