THE NEW ÉCLAIRS - Dessert Recipe | BCLIQUOR

Ingredients

• 1 x Basic Choux Pastry (make ahead, see BASIC CHOUX PASTRY RECIPE)
• 10 oz (300 g) Fondant
• food colouring, colour and quantity as needed
• 3 large eggs
• ⅓ cup (75 ml) granulated sugar
• Pistachio, Raspberry or Lemon Flavouring
• 6 tbsp (90 ml) unsalted butter, cut into small pieces
• ⅓ cup (75 ml) pistachio paste
• 1 tsp (5ml) vanilla
• 3 oz (90 g) raspberries, puréed and strained
• 1 tsp (5 ml) almond extract
• ½ cup (125 ml) strained lemon juice
• 1 tsp (5 ml) ginger syrup