Description
It’s perfect for valentines day or just a dessert to make in general. With the flaky and crispy eclair and smooth ras malai filling its hard to say no to this beauty.
Ingredients
Scale
Elcair Dough
- 1 cup water
- 1 cup all purpose flour
- 5 tbsp butter
- 4 eggs
- 2 green cardamom pods powder form, or finely crushed
- ¼ tsp salt
Eclair Filling
- 4–5 ras malai I used nayak brand, can be found in freezer aisle of indian store or costco.
- ½ cup ras malai milk
- 2 cups heavy whipping cream
- 1 tbsp cornstarch
- 1 tbsp rosewater
White pistachio’s Glaze
- 1 cup powdered sugar
- 1 tbsp heavy whipping cream
- ¼ cup Pistachios silvered or crushed
Instructions
Eclairs Dough
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Preheat the oven to 400°F and line two sheet pans with a parchment paper. Prep your pipping bag with large tip or simply use a large ziplock bag with tip or have sicissor’s ready to cut hole when ready to pipe. For reference I used Wilton #1A tip.
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In a medium non-stick pot combine water and salt and the butter and bring to a boil. Add the flour and whisk vigorously until you have no lumps remaining and the batter starts to thicken. Remove pot from the heat and let the batter cool for 5 minute.
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Next whisk in the eggs one at a time, using a wooden spoon until the each egg is fully incorporated into the batter with no white lumps.
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Fill the dough in the pipping bag or ziplock bag, make sure to ensure a snip a hole if using a ziplock bag. Onto the lined baking sheet, pipe fat lengths of dough about 3- 4 inches long on the lined baking sheet, and leave about 1 inch space inbetween. Bake for 15 mins.
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After 15mins, reduce the oven temperature to 340°F and bake for another 15-20 minutes until the eclairs are light golden brown.
Eclairs Filling
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In a small bowl dissolve the cornstarch with ras malai milk. Next in a stand mixer or hand held mixer; add the ras malai milk, rosewater and heavy hipping cream, whip everything together until you have stiff peaks. Next mix in the ras malai carfully and place the whipped cream into the fridge until ready to use.
White Pistachio Glaze
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Whisk the powdered sugar and heavy whipping cream together until you have no lumps and set aside until ready to use.
Assembling
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Use a tip of a small knife and cut 2 small X’s on the bottom or top of each elcair. Fill a ziplock or pipping bag with filling and pipe the pastry cream into the shells through each opening. Drizzle the glaze and sprinkle on crushed pistachios
Notes
- Do not keep opening the oven when elcairs are cooking, the reduction in oven temp will result in flat eclairs and they won’t rise to the fullest.
- You can use a buttercream frosting and different pipping tips to create the look I have in the pictures, but I did notice the buttercream was too sweet for my liking and the glaze was just perfect and easy.
- I used Nanak brand ras malai, which can be found at any Indian grocery store and even Costco in the freezer aisle.
- Prep Time: 30
- Cook Time: 40
- Category: Dessert
- Cuisine: French
Keywords: elcairs, ras malai
