Raspberry Eclair "Passion"

Prepare the crackle topping. Cut the cold butter into cubes and mix it with the sifted flour, powdered sugar, and crushed vanilla sugar.

Remove the chilled mass and, using a sharp knife, cut it into rectangles, each 8 or 10 cm long (the same length as the eclair shells) and approximately 4 cm wide. Carefully place these rectangles on top of the partially frozen eclair shells.

Place the baking sheet with the eclairs into the oven preheated to 200 ºC for 10 minutes. Then, reduce the temperature to 170 ºC and bake for another 15-20 minutes. Important: Do not open the oven at all during the first 20 minutes. The eclairs should turn out very golden, dried, and ideally, hollow inside, like a shell.

Pipe a small amount of cream onto the raspberries from the pastry bag. Cover the eclairs with the cut choux pastry tops. Decorate the finished eclairs with drops of raspberry jelly, fresh raspberries, and unsalted shelled pistachios.

For the cream, in a heavy-bottomed (non-aluminum!) saucepan, whisk together the egg yolks and sugar, then add the milk and cream. Stir well and cook over medium heat, stirring constantly, until slightly thickened.

Begin by preparing the choux pastry. In a saucepan, combine the milk, water, butter, sugar, and salt. Place over medium heat and stir until the mixture is uniform and the butter has completely melted.

Sift the flour separately. Add all the flour at once to the hot liquid in the saucepan. Stir vigorously until all the ingredients form a ball. Continue to cook over heat, constantly turning the dough, for a couple of minutes until a thin, translucent film forms on the bottom of the pan.

Remove the dough from the heat and let it cool to 60ºC. In a separate bowl, crack the eggs and whisk them thoroughly with a whisk or mixer until a homogeneous mixture is formed (no need to whip). Gradually incorporate the eggs into the dough, mixing with a stand mixer fitted with a dough hook.