Éclairs with pumpkin seed oil cream

To make the pumpkin seed oil cream, whip the cream with half a sachet of whipped cream stabiliser until firm. Beat the mascarpone, ricotta, icing sugar, and pumpkin seed oil together with the other half of the sachet in a bowl until creamy. Add the whipped cream and fold in. Pour the cream into the piping bag and chill.

For the choux pastry, boil the water with a pinch of salt and oil in a pan. Add the flour in one go and stir vigorously with a wooden spoon until a ball forms. Then leave the pastry heating in the pan for about a minute, stirring continuously (to gelatinise the starch). Place the pastry in a bowl and allow to cool. Whisk one egg into the pastry, then stir in the second egg and the cream of tartar.

Fill the pastry into a piping bag with a star-shaped nozzle and pipe strands of about 10 cm in length on a sheet of baking paper. Preheat the oven to 200°C with top and bottom heat and then bake the éclairs for approximately 20 minutes. Do not open the oven door during this time or the éclairs will collapse.

Cut the cooled éclairs in half lengthways with a bread knife before filling the bottom half with the cream and raspberries. Sprinkle the chopped pistachios over and then top with the other half of the éclair. Dust with icing sugar before serving.