Raspberry eclairs with seed oil cream

For the seed oil cream, whip the cream with half a packet of cream stiffener until stiff. Beat the mascarpone, ricotta, powdered sugar and pumpkin seed oil and the other half of the cream stiffener in a bowl until creamy. Add the whipped cream and stir in. Pour the cream into a piping bag and chill.

For the choux pastry, bring the water, a pinch of salt and oil to the boil in a pan. Add the flour in one go and stir vigorously with a wooden spoon until a ball forms. Then heat the batter in the pan for approx. one minute while stirring (“burn off”). Place the dough in a bowl and leave to cool slightly. First whisk an egg into the batter. Then stir in the second egg and the baking powder.

Pour the batter into a piping bag with a star-shaped nozzle and pipe strands about 10 cm long onto baking paper. Place the eclairs in an oven preheated to 200 degrees top/bottom heat and bake for 20 minutes. Do not open the oven door in between, otherwise the eclairs will collapse.

Cut the cooled eclairs in half with a bread knife and fill with the seed oil cream and raspberries. Sprinkle with chopped pistachios and put the lid on. Dust with powdered sugar before serving.

The quantity given makes approx. 8 eclairs.

You can find more information and ideas for baking with oil here.