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Raspberry and pistachio éclairs
Fruit and vegetables
2 tbsp freeze-dried
raspberry
powder
1 tsp
raspberry
liqueur (such as Chambord)
Tins, packets and jars
pink
food colouring
paste
green
food colouring
paste
Cooking ingredients
pinch of
salt
130g/4½oz very strong white bread
flour
2 tbsp
pistachio
paste
100g/3½oz
caster sugar
40g/1½oz
cornflour
100g/3½oz
caster sugar
40g/1½oz
cornflour
250g/9oz
fondant icing
sugar, sifted
¼ tsp
almond extract
Dairy, eggs and chilled
100g/3½oz unsalted
butter
, cut into roughly 1cm/½in cubes
2 large free-range
eggs
, beaten
400ml/14fl oz full-fat
milk
4 large free-range
egg yolks
40g/1½oz
butter
, cubed
400ml/14fl oz full-fat
milk
4 large free-range
egg yolks
40g/1½oz
butter
, cubed
Back to recipe
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