Pistachio Eclair with Raspberry Jelly

Preheat oven to 200°C (180°C fan). In a saucepan, bring water, butter, sugar, and salt to a boil. Add the flour all at once and stir vigorously until the dough pulls away from the sides of the pan (about 2-3 minutes). Remove from heat and beat in the eggs one by one until you have a smooth, glossy dough. Pipe 8 eclairs, about 10-12 cm long, onto a baking sheet lined with parchment paper. Bake at 200°C for 15 minutes, then reduce temperature to 170°C (150°C fan) and bake for another 20-25 minutes until golden brown and crisp. Let cool completely.

Heat the milk in a saucepan. In a bowl, whisk egg yolks with sugar and cornstarch until pale and fluffy. Gradually pour the hot milk into the egg mixture, whisking constantly. Pour everything back into the saucepan and cook over medium heat, stirring continuously, until thickened (about 5-7 minutes). Remove from heat, stir in vanilla extract and pistachio paste. Cover the cream directly with plastic wrap and let it cool completely, then refrigerate for at least 2 hours. Whip the cold heavy cream, then gently fold it into the chilled pistachio cream.

Soak gelatin sheets in cold water. In a small saucepan, heat raspberries with sugar and lemon juice until raspberries soften and sugar dissolves (about 5 minutes). Remove from heat, press through a sieve to get a seedless puree. Stir in the squeezed gelatin sheets into the warm raspberry puree until fully dissolved. Let cool, then refrigerate until slightly set but still spreadable.

Slice the eclairs lengthwise. Fill the bottom half with pistachio cream using a piping bag. Spoon or pipe a line of raspberry jelly on top of the pistachio cream. Place the top half of the eclair back on. Refrigerate for at least 30 minutes before serving to allow the flavors to meld and the cream to set.