These fancy treats feature delicate choux pastry shells filled with creamy pistachio cream and homemade raspberry jam. They are finished with a drizzle of melted white chocolate and topped with chopped pistachios and fresh raspberry halves. These mini eclairs are a perfect treat for any occasion, offering a delightful combination of flavors that will leave you wanting more.

The smooth and creamy pistachio cream takes the spotlight, offering a rich and nutty flavor that is pure indulgence. The cream melts in your mouth, leaving a delightful pistachio taste that will satisfy your sweet tooth.

The tangy raspberry jam adds a burst of flavor and the vibrant red color complements the green pistachio cream. The sweet and tart raspberry flavors perfectly balance the nuttiness of the pistachio, creating a harmonious blend of tastes. 

How to make Pistachio Raspberry Mini Eclairs

Start by making the pistachio pastry cream filling, then make the raspberry homemade jam and continue with the choux pastry shells. 

How to make the pistachio pastry cream 

To prepare the pistachio pastry cream, start by placing the pistachios in the bowl of a food processor. Add powdered sugar and salt, then process for about 5 minutes until a thick paste forms. Gradually incorporate ⅔ cup (160ml) of milk and continue processing until well combined.

In a separate medium bowl, mix the egg yolks with sugar and salt. Add cornstarch and flour, and stir to combine. Gradually add the pistachio milk mixture to the egg yolk mixture, whisking as you go. Set the mixture aside while you heat the remaining milk.

In a medium saucepan, bring the rest of the milk (1 ⅓ cup – 320ml) to a boil. Remove from heat, and gradually pour some of the hot milk over the egg yolk mixture while whisking. Then, pour the egg yolk mixture back into the saucepan with the remaining hot milk, whisking constantly.

Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens (approximately 3 minutes). Remove from heat and stir in vanilla extract and almond extract. Cover the surface of the cream directly with plastic wrap and let it cool completely.

How to prepare the raspberry jam filling

To prepare the raspberry jam filling, combine all the ingredients in a saucepan and bring them to a boil. Let the mixture simmer over low heat for 7-8 minutes, then remove from the stove and let it cool completely.

How to prepare the choux pastry 

For the choux pastry, sift the flour. In a saucepan, bring the milk, water, sugar, salt, and butter to a boil. Remove from heat and add the flour all at once, vigorously stirring with a wooden spoon or spatula until the mixture is well combined.

Return the saucepan to low heat and cook the batter while stirring for 1-2 minutes to remove moisture and until it pulls away from the sides of the pan. Transfer the batter to a large bowl and let it cool slightly. Gradually add the eggs one at a time, carefully incorporating each one into the batter using a wooden spoon, spatula, or mixer. The resulting batter should be smooth and homogenous while still holding its shape.

Fit a pastry bag with a large ½ inch (1 cm) star tip and pipe the batter into 2 ¾-inch (7cm) strips on a baking sheet lined with parchment paper. Bake in a preheated oven for 30-35 minutes until the eclairs are browned and puffed. Use a skewer to prick the eclairs to release the steam. 

How to assemble the pistachio raspberry mini eclairs

Once cooled, use a skewer to make small holes on the bottom of each eclair shell. Fill each eclair with the prepared pistachio pastry cream, then repeat the process with the raspberry jam.

Melt the white chocolate using a bain-marie. Using a spoon, drizzle the melted chocolate over the eclairs, then decorate them with fresh raspberry halves and pistachios. 

Whether you’re treating yourself or impressing your guests, these Pistachio Raspberry Mini Eclairs are a true delight. Hope you will give them a try and make sure to share the photos with me on Instagram if you do. Enjoy!

Other choux pastry recipes you may like to try

Discover the delightful Paris-Brest, a classic French pastry known for its circular shape. This delectable dessert features a light and airy choux pastry, generously filled with a smooth and creamy praline-flavored cream.

These Vanilla Eclairs are delicate choux pastry shells filled with smooth vanilla custard and topped with chocolate glaze. They are simply heavenly and will leave you craving for more.

These Choux au Craquelin – Crispy Cream Puffs are light and airy choux pastry filled with la delightful vanilla cream, topped with a thin, crispy layer of sweet craquelin.

This Profiterole Cake is an impressive cake you can prepare for any occasion. It consists of a moist cocoa brownie at the bottom, topped with chocolate mousse and cream cheese frosting filled profiteroles.

For other choux pastry recipes check our collection of 10 Choux Pastry Recipes.

YOU MAY ALSO LIKE:
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Cannoli Siciliani
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Pistachio Raspberry Mini Eclairs

These Pistachio Raspberry Mini Eclairs are delightful pastries that combine the irresistible flavors of pistachios and tangy raspberry into a bite-sized treat. These fancy treats feature delicate pastry shells filled with creamy pistachio cream and homemade raspberry jam. They are finished with a drizzle of melted white chocolate and topped with chopped pistachios and fresh raspberry halves.

Course Dessert

Cuisine French

Keyword choux pastry, mini eclairs, pistachio, raspberry

Prep Time 35 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 25 servings

Calories 121kcal

Ingredients

Pistachio Pastry Cream

For the Pistachio Paste

• 1 cup (100g) unsalted pistachios , raw or toasted
• 1 tbsp (8g) powdered sugar
• 1/4 tsp (1g) salt
• 2/3 cup (160ml) milk

For the Pastry Cream

• 3 egg yolks
• 1/2 cup (100g) sugar
• 1/4 cup (30g) flour
• 2 tbsp (16g) cornstarch
• 1/4 tsp (1g) salt
• 1 ⅓ cup (320ml) milk
• 1/2 tsp (3g) vanilla extract
• 1 tsp (5g) almond extract

Raspberry Jam

• 9 oz (250g) raspberries , fresh or frozen
• 1/3 cup (70g) sugar
• 1 tbsp (15g) lemon juice
• 2 tsp (6g) cornstarch

Choux Pastry

• 1 cup (125g) bread flour
• 3.5 fl. oz. (100ml) milk
• 3.5 fl. oz. (100ml) water
• 2 tsp (10g) sugar
• 1/2 tsp (1g) salt
• 5 ½ tbsp (80g) unsalted butter
• 4 medium eggs

For Decorating

• 3 oz (90g) white chocolate , melted
• fresh raspberries
• chopped pistachios

Instructions

Prepare the pistachio pastry cream.

• Place the pistachios into the bowl of a food processor. Add powdered sugar and salt and process for about 5 minutes until it gets into a thick paste.
• Gradually incorporate ⅔ cup (160ml) and process to combine.
• In a medium bowl mix the egg yolks with sugar and salt. Add cornstarch and flour and mix to combine. Gradually add the pistachio milk mixture over the egg yolk mixture and whisk to combine. Set aside while you heat the rest of the milk.
• In a medium-sized saucepan bring the rest of the milk (1 ⅓ cup -320ml) to a boil.
• Remove from heat and gradually add some hot milk over the egg yolk mixture. Pour it over the remaining hot milk, whisking the whole time.
• Place it over medium heat and cook, stirring constantly until the mixture thickens, for about 3 minutes. Remove from heat and stir in vanilla extract and almond extract.
• Place plastic wrap directly on the surface of the pudding and let it cool completely.

Prepare the raspberry jam filling.

• In a saucepan bring to a boil all the ingredients and let them simmer at low heat for 7-8 minutes.
• Remove from the stove and let cool completely.

Prepare the choux pastry.

• Sift the flour. In a saucepan bring the milk, water, sugar, salt and butter to a boil.
• Remove from heat and add flour all at once and incorporate mixing energetically with a wooden spoon or spatula until homogenous.
• Return the saucepan over low heat and while stirring cook for 1 minute or two to pull out the moisture from the batter and until it pulls away from the sides of the pan. You will see some of the dough sticks to the bottom of the pan.
• Transfer batter to a large bowl and allow to cool slightly. Add the eggs one at a time, carefully incorporating each into the batter using a wooden spoon, spatula or mixer. It will result in a smooth, homogenous batter that still holds its shape.
• Fit a pastry bag with a large ½ inch (1cm) star tip and pipe the dough into 2 ¾-inch (7cm) strips on a parchment paper lined baking sheet.
• Bake for 30-35 minutes until browned and puffed.
• Prick each with a skewer to release steam and allow to cool on a wire rack.

Assemble the mini eclairs

• When cooled, use the skewer to make small holes on the bottom of the eclair shell.
• Fill each eclair with the pistachio pastry cream.
• Repeat with the raspberry jam.
• Melt the white chocolate over a bain-marie.
• Using a spoon, sprinkle the chocolate all over the eclairs, then decorate with fresh raspberry halves and pistachios. Enjoy!

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Nutrition

Serving: 1mini eclair | Calories: 121kcal | Carbohydrates: 15.9g | Protein: 3.1g | Fat: 5.2g | Saturated Fat: 2.4g | Cholesterol: 60mg | Sodium: 130mg | Potassium: 47mg | Fiber: 1g | Sugar: 9g | Calcium: 36mg | Iron: 1mg

The post Pistachio Raspberry Mini Eclairs appeared first on Home Cooking Adventure.

The key ingredient in pistachio pudding is, of course, pistachios. These small, green nuts are known for their distinct flavor and vibrant color. Process them carefully into a thick paste, and then incorporate it into the pudding mixture. This process ensures that every spoonful of the pudding is bursting with the natural essence of pistachios.

To make the velvety pudding base use a combination of milk, sugar, egg and cornstarch. Heat the mixture on the stovetop, allowing the cornstarch to thicken and create a silky-smooth consistency. Once the pudding reaches the desired thickness, remove it from the heat. Flavor it with a touch of vanilla extract and almond extract, enhancing the nuttiness of the pistachios.

You can enjoy pistachio pudding in various ways. Serve it chilled, allowing the pudding to set and become firm, or enjoy it warm for a comforting dessert experience. You can also use pistachio pudding as a filling for cakes, pies, or pastries, adding a burst of flavor and texture to these baked goods.

With its vibrant green hue and delectable taste, pistachio pudding is not only a treat for the taste buds but also a feast for the eyes. Its vibrant color makes it a visually appealing dessert, perfect for special occasions or as a sweet ending to a meal.

How to make pistachio pudding

To prepare the pistachio paste, place the pistachios into the bowl of a food processor. Add powdered sugar and salt, then process for about 5 minutes until a thick paste forms. Gradually incorporate ⅔ cup (160ml) and continue processing to combine.

For the pistachio pudding, mix the egg, sugar, and salt in a medium bowl. Add cornstarch and mix to combine. Gradually pour the pistachio milk mixture over the egg mixture and process to combine. Set aside while heating the remaining milk.

In a medium-sized saucepan, bring the remaining milk (2 cups-480ml) to a boil. Remove from heat and gradually add some hot milk to the egg mixture, to temper the egg. Pour the mixture over the remaining hot milk, whisking continuously. Place it over medium heat and cook, stirring constantly, until the mixture thickens for approximately 3 minutes. Remove from heat and stir in vanilla extract and almond extract.

Divide the pudding into serving dishes. Cover them with plastic wrap directly on the surface of the pudding and allow them to cool. Before serving, garnish the pudding with whipped cream, chopped pistachios, and fresh raspberries.

Whether you savor it on its own or use it as a versatile ingredient in other desserts, pistachio pudding is a true culinary delight. Its unique combination of flavors and creamy texture make it a must-try for any dessert lover seeking a little nutty indulgence. Give it a try and let me know how it turns out for you. Don’t forget to share the photos with me on Instagram. Enjoy!

Other pudding recipes you may like to try

Try our Vanilla and Chocolate Pudding recipe for a smooth and velvety dessert with a subtle sweetness, combining the rich vanilla flavors with luscious chocolate notes. 

Dive into a heavenly blend of smooth and silky chocolate delight, offering an extra creamy and luxurious pudding experience with our Creamy Chocolate Pudding.

Experience pure chocolate bliss with this delectable Chocolate Pudding Cake, combining the richness of a moist cake with the irresistible allure of chocolate pudding.

This Strawberry Bread Pudding combines the softness of bread with the sweetness of ripe strawberries, creating a heavenly combination that is both comforting and refreshing.

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Pistachio Pudding

Pistachio pudding is a delightful and indulgent dessert that combines the rich and nutty flavor of pistachios with a smooth and creamy texture. This luscious treat is a favorite among dessert enthusiasts and is sure to satisfy any sweet tooth.

Course Dessert

Cuisine American

Keyword pistachio, pudding, pudding recipe

Prep Time 15 minutes minutes

Cook Time 3 minutes minutes

Total Time 18 minutes minutes

Servings 6 servings

Calories 233kcal

Ingredients

For Pistachio Paste

• 1 cup (100g) unsalted pistachios , raw or toasted
• 1 tbsp (8g) powdered sugar
• 1/4 tsp (1g) salt
• 2/3 cup (160ml) milk

For the Pudding

• 1/3 cup (70g) sugar
• 1/3 cup (40g) cornstarch
• 1/4 tsp (2g) salt
• 2 cups (480ml) milk
• 1 large egg
• 1/2 tsp (3g) vanilla extract
• 1 tsp (5g) almond extract
• green food coloring , optional

Instructions

Prepare the pistachio paste.

• Place the pistachios into the bowl of a food processor. Add powdered sugar and salt and process for about 5 minutes until it gets into a thick paste.
• Gradually incorporate ⅔ cup (160ml) and process to combine.

Prepare the pistachio pudding.

• In a medium bowl mix the egg with sugar and salt. Add cornstarch and mix to combine. Gradually add the pistachio milk mixture over the egg mixture and whisk to combine. Set aside while you heat the rest of the milk.
• In a medium sized saucepan bring the rest of the milk (2 cups-480ml) to a boil.
• Remove from heat and gradually add some hot milk over the egg mixture. Pour it over the remaining hot milk whisking the whole time.
• Place it over medium heat and cook stirring constantly until the mixture thickens, for about 3 minutes. Remove from heat and stir in vanilla extract and almond extract. You can also add some green food coloring at this point, but this is optional.
• Divide the pudding into serving dishes.
• Cover with plastic wrap directly on the surface of the pudding and let them cool.
• Before serving, decorate the pudding with whipped cream, chopped pistachios and fresh raspberries. Enjoy!

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Nutrition

Serving: 1 serving out of 6 | Calories: 233kcal | Carbohydrates: 29.2g | Protein: 7.9g | Fat: 10.8g | Saturated Fat: 2.4g | Cholesterol: 36mg | Sodium: 346mg | Potassium: 247mg | Fiber: 1.7g | Sugar: 19.3g | Calcium: 157mg | Iron: 1mg

The post Pistachio Pudding appeared first on Home Cooking Adventure.

The cake consists of a delightful pistachio sponge cake at the bottom, topped with a crispy crunch made with homemade pistachio paste, white chocolate, and paillette feuilletine, followed by a smooth and silky white chocolate and lime mousse and fresh raspberries.

Beautifully decorated in white, red, and green colors, this Pistachio Raspberry Lime Mousse Cake looks really impressive and very festive. The recipe is quite easy to prepare and will surely delight your family and friends.

For other desserts in red, white, and green colors you may also like these Christmas Swirl Cookies or these Marbled Icing Sugar Cookies.

Hope you will give this mousse cake recipe a try. If you do, don’t forget to tag me on Instagram. Would love to see how it turned out for you. Enjoy!

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Pistachio Raspberry Lime Mousse Cake

Pistachio Raspberry Lime Mousse Cake -a delicate and elegant cake perfect for Christmas or New Year's Eve with a delightful flavor and texture. Having in mind the three Christmas colors, green, white and red, I created this amazing dessert with this amazing flavor combination of roasted pistachios, lime, white chocolate and fresh raspberries. This cake is very light and simply bursts with flavor in each bite.

Course Dessert

Cuisine American

Keyword Christmas Cake, christmas dessert, Holiday cake, lime mousse cake, pistachio cake, pistachio raspberry lime mousse cake, pistachio white chocolate cake, winter holidays cake

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Servings 12 servings

Calories 403kcal

Ingredients

Makes about 12 servings

Pistachio Sponge Cake

• 2 eggs, separated
• 1/3 cup (70g) sugar
• 1/4 tsp (1g) salt
• 2/3 cup (70g) roasted pistachios, ground
• 2 tbsp (20g) all-purpose flour
• 1 tsp (5g) pistachio extract

For Pistachio Paste

• 1 cup (100g) pistachios, toasted
• 1 tbsp (8g) powdered sugar
• 1/4 tsp (1g) salt

For the crunch

• 1 cup (80g) Paillete Feuilletine or corn flakes
• 1.5 oz (45g) white chocolate, melted
• 1/2 tsp (3g) pistachio extract

White Chocolate Lime Mousse

• 8 oz (230g) white chocolate, cut in small pieces
• 2/3 cup (160g) whipping cream
• 2 tsp (8g) gelatin powder
• 3 tbsp (45 ml) cold water
• Zest of a lime
• 1 ½ cup (360g) whipping cream (35% fat), chilled
• 4 oz (120g) fresh raspberries

For decorating

• Fresh rosemary
• fresh raspberries
• white chocolate truffles
• powdered sugar

Instructions

• Preheat the oven to 300F (150C). Toast the 1 ⅔ cups (170g) raw pistachios for 10 minutes. Divide 2/3 cup (70g) for the sponge cake and 1 cup (100g) for the pistachio paste.
• Prepare the pistachio sponge cake. Preheat the oven to 325F (160C). Grease with butter a 8 inch (20cm) pan and line with parchment paper.
• Separate whites from yolks. Add salt over the whites and start whipping until foamy.
• Gradually add sugar and continue whipping until soft peaks form.
• Gently fold in beaten egg yolks, ground toasted pistachios and flour.
• Pour the batter into the prepared pan and bake for 17-20 minutes until a toothpick inserted into the center comes out clean. Don’t overbake.
• Cool completely.
• Prepare the pistachio paste. Place the remaining toasted pistachios into the bowl of a food processor. Add powdered sugar and salt and process for about 5 minutes until it gets into a thick paste.
• Transfer the paste into a medium bowl. Add melted chocolate and pistachio extract and mix to combine.  Add pailleté feuilletine and mix to combine.
• Spread the pistachio crunch on top of the pistachio cake leaving a ½ inch (1cm) border.
• Refrigerate until the mousse is prepared.
• Prepare the white chocolate and lime mousse. In a heatproof bowl add the white chocolate and 2/3 cup  (160g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat, until all the chocolate is melted.
• Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Add lime zest, mix to combine and let the chocolate mixture cool completely at room temperature.
• Whip the remaining 1 1/2 cup (360g) chilled whipping cream until soft peaks form. Add melted white chocolate mixture and mix until well combined.
• Transfer the mousse into a piping bag fitted with ½ inch (1cm) plain tip.
• Add a ring around the cake and line with an acetate sheet. Pipe a bit of mousse on the edges and on top of the crunch.
• Arrange the fresh raspberries and cover with remaining mousse.
• Refrigerate the cake for 4-6 hours or better overnight.
• Decorate the cake with fresh rosemary, fresh raspberries, white chocolate truffles and dust with powdered sugar. Enjoy!

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Nutrition

Serving: 1g | Calories: 403kcal | Carbohydrates: 33.5g | Protein: 7.6g | Fat: 28.1g | Saturated Fat: 13.9g | Cholesterol: 80mg | Sugar: 22.4g

The post Pistachio Raspberry Lime Mousse Cake appeared first on Home Cooking Adventure.

This recipe of fudge that uses powdered milk is by far one of my favorite fudge recipes, as you can have better control over the sugar and the results are always amazing. I hardly recommend trying this chocolate fudge along with this white cranberry pistachio fudge as both are simply out of this world.

You can always make variations to these fudge recipes to suit your tastes by adding various fruits or nuts, citrus zest, various spices, coffee, and the list can go on. Hope you will try this cranberry pistachio fudge as I am sure you will be as delighted as we are. If you try it out don’t forget to tag me on Instagram.

If you like cranberry desserts you may also like this amazing Tripe Chocolate Cranberry Mousse Cake. This Cranberry White Chocolate Meringue Roll is also a great choice for a Christmas table. These Cranberry Orange Cookies are also very flavorful and festive, perfect for winter holidays.

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Cranberry Pistachio Fudge without Sweetened Condensed Milk

I've been making this Cranberry Pistachio Fudge for years, usually for Christmas and New Year's Eve and every time I make it everybody is super excited about it and it is usually devoured in a matter of minutes. Once you try it you can hardly stop at only one piece as it is simply irresistible and quite addictive. This recipe of fudge that uses powdered milk is by far one of my favorite fudge recipes, as you can have better control on the sugar and the results are always amazing.

Course Dessert

Cuisine American

Keyword chocolate fudge, cranberry pistachio fudge, fudge without sweetened condensed milk, powdered milk fudge, white chocolate fudge

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Calories 4990kcal

Ingredients

Suitable for a 8-9 inch (20-23cm) pan

• 4 cups (500g) powdered milk
• 1/2 tsp (3g) salt
• 1 1/2 (300g) sugar
• 7 fl (200ml) water
• 1 cup (230g) unsalted butter
• 1 tsp (5g) vanilla extract
• 2/3 cup (80g) raw pistachios divided
• 2/3 cup (80g) dried cranberries divided

Instructions

• Preheat the oven to 300F (150C). Place the raw pistachios onto a baking sheet lined with parchment paper and toast in the oven for 10 minutes.
• Chop roughly the toasted pistachios and set aside.
• In a medium bowl whisk together the powdered milk with salt.
• In a medium saucepan bring water and sugar to a boil. Let it simmer over low heat for 10 minutes then add butter. Stir until butter is melted and then remove from heat. Add vanilla extract and stir to combine.
• Pour the syrup over the powdered milk mixture and mix until well blended.
• Fold in ½ cup (60g) of toasted pistachios and ½ cup (60g) dried cranberries.
• Pour the mixture into a 8-9 inch (20-23cm) square pan, greased with butter.
• Sprinkle remaining pistachios and cranberries on top.
• Let it cool completely at room temperature.
• Cut into small squares and serve.

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Nutrition

Calories: 4990kcal | Carbohydrates: 579.4g | Protein: 191g | Fat: 223.9g | Saturated Fat: 122.2g | Cholesterol: 571mg | Sugar: 539.8g

The post Cranberry Pistachio Fudge without Sweetened Condensed Milk appeared first on Home Cooking Adventure.

Cannoli Siciliani is the kind of dessert that you can easily prepare in advance as you can prepare the shells even a week before serving. Every time, fill the shells only before serving so you can enjoy the crispy texture of the shells along with the smooth ricotta filling and crunchy nuts. You can always make variations to the ricotta filling, adding chocolate chips, candied fruits, different types of nuts, or whatever you like best.

How to make Cannoli Siciliani

Begin by preparing the shell dough. In a bowl add the flour, salt, cinnamon, and sugar. The butter is incorporated into the dry ingredients, using a fork or a pastry blender, until delightful crumbs form. Add egg and Marsala wine into the mixture, creating a harmonious blend of flavors. Knead the dough for a few minutes until it reaches a smooth consistency.

Shape the dough into a ball and place in the refrigerator  where it needs to rest for an hour. 

In the meantime, prepare the ricotta filling. Place the ricotta cheese in a sieve, allowing any excess moisture to drain away in the refrigerator for a minimum of 30 minutes. Transfer it to a bowl where you add powdered sugar and vibrant lemon or orange zest. Combine these ingredients and  refrigerate until ready to use.

How to shape the cannoli shells

On a lightly floured surface, roll the dough until it reaches a thinness of approximately 1/16 inch (1-2 mm). Carefully, cur circles measuring 4 inches (10 cm) in diameter. Reroll the dough until every last bit of dough has been used.

Heat about 2 inches of oil in a deep pot or fryer until it reaches 320-350°F (160-180°C). Line a baking sheet with paper towels and lightly grease the cannoli tubes with oil.

Next, roll each circle of dough into a 4.5-inch (12 cm) oval shape. Wrap the oval dough around the cannoli tube, brush one edge with egg white, then overlap the edges and press gently to seal them.

Once the oil is hot, place 2 or 3 cannoli at a time into the oil and fry for approximately 2 minutes, or until they turn golden brown, making sure to rotate them for even cooking. Place over a paper towel once ready. 

Place the ricotta filling into a piping bag fitted with a large tip and fill each cannoli shell. Dip each end in chopped pistachios and dust with powdered sugar.

Hope you’ll try them out and enjoy! Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. 

If you like fried desserts you may also like to try these Homemade Eggless Churros. They are an amazing and delightful treat, consisting of strips of fried dough that are coated into a sugar and cinnamon mixture and served dipped in chocolate sauce or dulce de leche. 

For more similar desserts check our full collection of Fried Desserts.

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Cannoli Siciliani

Crispy pastry tubes filled with a flavorful ricotta filling and dipped in chopped crunchy pistachios... beautiful flavor and texture combination and hardly you can stop from eating just one.

Course Dessert

Cuisine Italian

Keyword cannoli, cannoli siciliani, filled fried pastries, fried dessert, fried pastry, ricotta cream, ricotta filling, ricotta frosting, Sicilian Cannoli

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 22 servings

Calories 104kcal

Ingredients

Cannoli Shells

• 2 cups (250g) all-purpose flour
• 1 tbsp (15g) sugar
• 1/2 tsp (1g) ground cinnamon
• 1/4 tsp (1g) salt
• 2 tbsp (28g) butter , cold
• 1 large egg
• 1/3 cup (75ml) Marsala wine

For Frying

• Vegetable oil (flavorless oil preferably - I used canola oil)

For egg wash

• 1 egg white

Ricotta Filling

• 25 oz (700g) ricotta cheese , drained
• 1/2 cup (60g) powdered sugar
• Zest from 1 large lemon or orange (about 1 1/2 tsp)

For Garnish

• Chopped pistachios
• Powdered sugar for dusting

Instructions

Prepare cannoli shell dough.

• In a large bowl sift flour with salt, cinnamon and sugar. Incorporate butter using a fork or a pastry blender, until crumbs are formed. Add egg and Marsala and stir until incorporated. Knead the dough for few minutes until smooth.
• Form the dough into a ball, wrap the dough in plastic wrap, and refrigerate for one hour.

Meanwhile prepare ricotta filling.

• Add ricotta cheese in a sieve over a bowl to drain, for at least 30 minutes in the refrigerator.
• Transfer drained ricotta into a bowl, add powdered sugar and lemon/orange zest and mix gently to combine using a spatula. Refrigerate ricotta filling until ready to use.
• On a lightly floured surface roll the dough until 1/16 in (1-2 mm) thick. Cut 4 inch (10cm) circles and set aside. Reroll the dough and repeat until all dough is used.
• Heat about  2 inches of oil in a deep pot or fryer to 320-350F (160-180C).  Line a baking sheet with paper towels. Slightly grease with oil the cannoli tubes.
• Roll each circle into a 4.5 in (12 cm) oval. Wrap the oval dough around cannoli tube, brush one edge with egg white, overlap the edges and press slightly to seal.
• Once oil is hot place 2 or 3 cannoli at a time and fry for about 2 minutes until golden brown, rotating to cook evenly.
• Lift out the cannoli shells using heatproof tongs and place on paper towels to drain excess oil. Repeat until all shells are cooked. Let cool slightly and then remove the metal tubes. 
• Place the ricotta filling into a piping bag fitted with a larte tip and fill each cannoli shell.
• Dip each end in chopped pistachios and dust with powdered sugar. Enjoy!
• The shells can be stored unfilled in an airtight container at room temperature up to one week. It is best to fill them only before serving.

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Nutrition

Serving: 1 cannoli | Calories: 104kcal | Carbohydrates: 12.7g | Protein: 4.7g | Fat: 3.6g | Saturated Fat: 2.1g | Cholesterol: 19mg | Sugar: 3.3g

The post Cannoli Siciliani appeared first on Home Cooking Adventure.

A healthier mousse cake

This is a healthier recipe than most desserts because it requires less sugar due to the high amount of fruits used. So, you can indulge in this sweet treat without feeling too guilty. We encourage you to give this Mango Raspberry Mousse Cake a try and savor the deliciousness it offers.

How to prepare Mango Raspberry Mousse Cake

To make this mouthwatering fruity dessert,  first prepare the pistachio sponge cake and raspberry sauce. Then, make the white chocolate pistachio crunch layer by melting chocolate and cream together and adding chopped pistachios. Spread it over the pistachio cake and chill.

Prepare the raspberry mousse by whipping cream and mix with the raspberry sauce and gelatin mixture, and pour over the white chocolate layer. Refrigerate for 30 minutes. 

Start preparing the mango mousse, by blending mango with sugar. Dissolve gelatin and mix with the mango puree. Fold whipped cream into the mango mixture and pour over the raspberry mousse layer. Refrigerate for at least 4=6 hours to set. Finally, prepare raspberry jelly, pour it over the top, and refrigerate for another 2-3 hours before serving.

Serve chilled and enjoy the refreshing taste of this Mango Raspberry Mousse Cake. It’s perfect for any occasion, especially during summer when fresh fruits are in abundance.

How to turn this Mango Raspberry Mousse Cake into a No-Bake Dessert

For those who prefer a no-bake dessert, this recipe can easily be adapted to fit their needs. With the exception of the pistachio cake base, there is no need to bake anything else. Instead, a cookie crust can be used to achieve the same result. Moreover, if you substitute the small amount of flour used in the cake with a gluten-free alternative, this dessert can be transformed into a gluten-free treat.

Mango Raspberry Mousse Cake is a delicious and refreshing dessert. With its layers of moist pistachio cake, white chocolate and pistachio crunch, fruity raspberry mousse, and tangy mango mousse, this cake is sure to impress your guests. While it may take some time and effort to prepare, the end result is definitely worth it. So why not give this recipe a try and indulge in a decadent and delightful dessert that will leave everyone wanting more! If you do, don’t forget to share the recipes with me on Instagram. I love seeing how it turns out for you. 

Other raspberry mousse recipes you may like to try

If you enjoy this kind of fruity desserts, you can also try making these Chocolate Raspberry Mousse Domes. These elegant, individual-sized desserts are perfect for a special occasion or a romantic dinner for two.

This White Chocolate Raspberry Mousse Cake combines the flavors of creamy white chocolate and tart raspberry. The cake consists of two layers of moist raspberry sponge cakes, white chocolate almond crunch, followed by a fluffy white chocolate mousse and raspberry mousse.

This Raspberry Coconut Mousse Cake is a light and refreshing dessert. The cake consists of a coconut sponge cake at the bottom, with coconut, white chocolate and almonds crunch, a coconut mousse with fresh raspberries inserted and raspberry jelly on top.

For other mousse recipes check our full collection of Mousse and Mirror Cakes.

YOU MAY ALSO LIKE:
No-Bake Ombre Berry Cheesecake
Berry Charlotte Cake
No-Bake White Chocolate Strawberry Mousse Cake

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Mango Raspberry Mousse Cake

Mango Raspberry Mousse Cake is a light, elegant, flavorful dessert bursting of summer flavor. Raspberries and mango are making a heavenly match while the pistachio cake and crunch are bringing a great texture and color. The raspberry jelly on top is simply irresistible red and rich in flavor which makes it an elegant topping to any cake.

Course Dessert

Cuisine American

Keyword mango mousse, mango raspberry mousse cake, mousse cake. raspberry jelly, raspberry mousse

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Servings 12 servings

Calories 305kcal

Ingredients

Pistachio Cake

• 2 eggs
• 1/3 cup (70g) sugar
• 2/3 cup (70g) roasted pistachios , ground
• 1 tbsp (10g) all-purpose flour
• 1 tbsp (15g) butter , melted

White Chocolate Pistachio Crunch

• 2 oz (60g) white chocolate
• 1 tbsp (15g) whipping cream
• 1/2 cup (50g) roasted pistachios , chopped

Raspberry Mousse

• 10 oz (300g) fresh or frozen raspberries
• 1/4 cup (50g) sugar
• 1 tbsp (15ml) lemon juice
• 1/2 tbsp (5g) gelatin powder
• 2 tbsp (30g) cold water
• 7 oz (200g) whipping cream (35% fat) , chilled

Mango Mousse

• 10 oz (300g) mango , puree
• 1/4 cup (50g) sugar
• 1/2 tbsp (5g) gelatin powder
• 2 tbsp (30g) cold water
• 7 oz (200g) whipping cream (35% fat) , chilled

Raspberry Jelly

• 4 oz (120g) fresh or frozen raspberries
• 2 tbsp (30g) sugar
• 1/2 tsp (2g) gelatin powder
• 1 tbsp (15ml) water

Instructions

Prepare the pistachio cake.

• Preheat oven to 350F (180C). Grease a 8 ½ inch (21cm) pan and line with parchment paper.
• In a large bowl add eggs and sugar. Mix to combine. Mix for about 10 minutes until thick and tripled in volume.
• Gradually fold in ground pistachio, flour and in the end incorporate melted butter.
• Pour the batter into the prepared pan and bake for about 15-17 minutes until golden and a toothpick inserted into the center of the cake comes out clean.
• Remove from oven, let it cool in the pan for 5 minutes and transfer to a cooling rack to cool completely.

Prepare raspberry sauce.

• It needs time to cool before preparing the raspberry mousse. Place raspberries, sugar and lemon juice in a small saucepan and place over medium heat, bring to a boil and cook for 5 minutes. Remove from heat and sieve to remove seeds. Set aside while you prepare the gelatin.
• Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes. Add the gelatin over the warm raspberry sauce and stir to dissolve. Let the raspberry mixture cool at room temperature while you prepare the rest.

Prepare white chocolate pistachio layer.

• Place chocolate and cream into a small heatproof bowl and melt over bain-marie. When melted remove from heat and add chopped pistachio.
• Use a 8 inch (20cm) cake ring to cut the edges of the cake.
• Line the cake ring with acetate sheet and place the ring on the serving platter. Add the pistachio cake. Spread chocolate pistachio over the cake and set aside or refrigerate until you prepare the mousse.

Prepare raspberry mousse.

• Whip the chilled whipping cream until stiff peaks form. Add the cooled raspberry mixture and mix until well combined. Pour over the set white chocolate layer over the cake. Refrigerate for 30 minutes.

Prepare mango mousse.

• Peel mango and cut into slices. Blend using a vertical blender until puree. Add sugar and mix to combine.
• Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes. Place over low heat just until the gelatin dissolves and then pour it over mango puree.
• Whip the chilled whipping cream until soft peaks form. Add the mango mixture and mix until well combined. Pour over the raspberry mousse.
• Refrigerate for about 4 hrs or overnight to set.

Prepare raspberry jelly.

• Place raspberries and sugar in a small saucepan and place over medium heat, bring to a boil and cook for 2 minutes. Remove from heat and sieve to remove seeds. Set aside while you prepare the gelatin.
• Dissolve gelatin in 1 tbsp cold water and let it swell for about 5 minutes. Add the gelatine over the warm raspberry sauce and stir to dissolve. Let the raspberry mixture cool at room temperature and poor over the mango mousse.
• Refrigerate for 2-3 hours to set before serving.

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Nutrition

Serving: 1 serving out of 12 | Calories: 305kcal | Carbohydrates: 31.9g | Protein: 5.7g | Fat: 18.9g | Saturated Fat: 9.1g | Cholesterol: 69mg | Sugar: 25.4g

The post Mango Raspberry Mousse Cake appeared first on Home Cooking Adventure.

The magic of these cookies lies in the artful construction of the dough. To create the iconic checkerboard pattern, two colors of dough are carefully shaped into a rectangular block, alternating between each color. The result is a visually stunning treat.

Despite their impressive appearance, these cookies are surprisingly easy to make. Once the dough has been shaped and assembled, it simply needs to be chilled. After a short time in the refrigerator, the dough is ready to be sliced into perfect checkerboard cookies and baked to golden perfection. The process is straightforward and rewarding, making it an ideal baking project with your little ones.

The buttery, melt-in-your-mouth texture and delicate sweetness make them irresistible. They are perfect for serving at special occasions and holidays. Their impressive appearance will surely earn you compliments and appreciation from family and friends. 

How to make Checkerboard Cookies

The process of creating these cookies involves preparing two separate doughs, alternating them to form a checkerboard pattern, and baking them to golden perfection.

Prepare the pistachio dough

To start, prepare the pistachio dough by creaming together butter, sugar, and salt in a large bowl until creamy and smooth. Add the egg yolk, almond extract, and a touch of vibrant green food coloring, mixing until well combined. With the mixer on low speed, gradually incorporate pistachio and flour until the dough forms. Wrap the dough in plastic wrap, shaping it into a rectangular block measuring about 2 x 6 inches (5 x 15 cm) with a height of approximately 2 inches (5 cm).

Prepare the chocolate dough

Next, move on to the chocolate dough. In another large bowl, cream together butter, sugar, and salt until creamy and fluffy. Add the egg yolk and mix until well combined. With the mixer on low speed, gradually incorporate flour and cocoa powder, resulting in a rich chocolatey dough. Wrap the chocolate dough in plastic wrap, shaping it into a similar rectangular block as the pistachio dough.

Now it’s time to refrigerate both the pistachio and chocolate dough blocks for 1-2 hours, allowing them to firm up and become easier to work with.

How to assemble the checkerboard cookies

Once chilled, cut each rectangular block into thirds. Then, cut each piece into thirds again, yielding a total of 9 pieces of chocolate dough and 9 pieces of pistachio dough.

Begin the assembly process by alternating the pieces of chocolate and pistachio dough, forming two new rectangular blocks, each containing 9 alternating pieces. Wrap each block in plastic wrap and refrigerate them for at least 30 minutes, allowing the flavors to meld together and the dough to firm up once more.

While the dough chills, preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper for easy cleanup. Take out the chilled dough blocks and slice them into ¼ inch (6mm) thick cookies. Place the cookies on the prepared baking sheets, leaving a bit of space between each one to allow for spreading during baking.

Bake the cookies in the preheated oven for 12-15 minutes or until the edges turn a slight golden hue. Once baked to perfection, let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.

These Pistachio and Chocolate Checkerboard Cookies are a delightful treat that combines the nuttiness of pistachio with the richness of chocolate in a visually stunning presentation. Give them a try, and watch as the magic of checkerboard cookies unfolds before your eyes.

If you try them out, don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. Enjoy!

Other cookies you may like yo try

These Vanilla and Chocolate Swirl Cookies are a scrumptious treat that combines the best of both worlds. These cookies boast a heavenly blend of vanilla and chocolate, swirled together in a perfect harmony of taste.

These Chocolate Chunk Cookies are packed with rich and gooey chocolate chunks. These irresistible treats offer the perfect balance of sweetness and decadence. Whether it’s for a snack or dessert, these cookies are sure to delight your taste buds and leave you craving more.

Savor these Butter Cookies – Pastisetas, a traditional Spanish pastry that will transport you to the streets of Spain with every bite.

YOU MAY ALSO LIKE:
Nutella Stuffed Chocolate Cookies
Eggless Chocolate Oatmeal Cookies
Lavender Chocolate Cookies
Peanut Butter Chocolate Thumbprint Cookies
Battenberg Cake

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Checkerboard Cookies

Checkerboard cookies are delicious buttery sugar cookies shaped in a checkerboard pattern. The cookies are made by alternating two color pieces of dough, shaped into a rectangular block. When chilled simply cut into slices and bake. It is that easy. The recipe is really not complicated and you can try different flavor combinations and colors each time.

Course Dessert

Cuisine American

Keyword checkerboard, checkerboard cookies, chocolate cookies, cookies, easy cookies, sugar cookies

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 35 servings

Calories 104kcal

Ingredients

Pistachio Dough

• 1/2 cup (113g) unsalted butter , room temperature
• 1/2 cup (100g) caster sugar
• 1 egg yolk
• 1 cup (125g) all-purpose flour
• 1/4 cup (30g) pistachio , ground
• 1 tsp (5g) almond extract
• 1/4 tsp (1g) salt
• green food coloring

Chocolate Dough

• 1/2 cup (113g) unsalted butter , room temperature
• 1/2 cup (100g) caster sugar
• 1 egg yolk
• 1 cup (125g) all-purpose flour
• 1/4 cup (30g) unsweetened cocoa powder
• 1/4 tsp (1g) salt

Instructions

Prepare the pistachio dough.

• In a large bowl, cream together the butter, sugar and salt for about 3-5 minutes until creamy. Add egg yolk, almond extract and green food coloring and mix until well combined. With mixer on low incorporate pistachio and flour. Wrap the dough in plastic wrap and shape into about 2 x 6 inches (5 x15 cm) rectangular block, about 2 inches (5 cm) tall.

Prepare the chocolate dough.

• In a large bowl, cream together the butter, sugar and salt for about 3-5 minutes until creamy. Add egg yolk and mix until well combined. With mixer on low incorporate flour and cocoa powder. Wrap the dough in plastic wrap and shape into about 2 x 6 inches (5 x15 cm) rectangular block, about 2 inches (5 cm) tall.
• Refrigerate pistachio and chocolate dough for 1-2 hours.

Assemble the checkerboard pattern.

• When chilled cut each rectangular block into thirds. Cut each piece into thirds again so you get 9 pieces of chocolate dough and 9 pieces of pistachio dough.
• Start alternating pieces of chocolate and pistachio. Form two blocks again each containing 9 alternate pieced of dough.
• Wrap each block in plastic wrap and refrigerate for at least 30 minutes.
• Preheat oven to 350F (180C). Line two baking sheets with parchment paper.
• Slice each block into ¼ inch (6mm) thick cookies. Place the cookies on the prepared baking sheets with distance between them.
• Bake for 12-15 minutes or until slightly golden on the edges.
• Let the cookies cool on the baking sheet for 5 minutes. Cool completely on cooling rack.

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Nutrition

Serving: 1 cookie out of 35 | Calories: 104kcal | Carbohydrates: 11.9g | Protein: 1.3g | Fat: 6.1g | Saturated Fat: 3.5g | Cholesterol: 26mg | Sugar: 5.8g

The post Checkerboard Cookies appeared first on Home Cooking Adventure.

For the pistachio macaron layers I didn’t use the Laduree recipe. I wanted to the use Italian method for macarons I got used lately, therefore I changed the recipe accordingly. Instead, I used Laduree recipe for pistachio cream filling.

I must say this is the most sophisticated cake I have ever done. I felt very proud of myself when this was done and the result was as expected. This Pistachio strawberry macaron cake looks different than a regular cake. It is quite impressive I would say and the flavors are incredible. As it is topped with fresh strawberries the sweetness of the cake is very well balanced.

I know it may seem a difficult recipe for some, but once you understand what you have to do it is quite easy. A macaron cake will impress family or friends, it is a perfect cake for anniversaries, parties, or showers. Hope you will give it a try and don’t forget to let me know if you do.

To make sure you have everything you need for this recipe you will need  beside the list of ingredients, a candy thermometer, and a piping bag fitted with a 1/2 inch (10mm) plain tip.

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Pistachio Strawberry Macaron Cake

If you are looking for a sophisticated cake try this Pistachio Strawberry Macaron Cake. It will definitely impress your friends and family.

Course Dessert

Cuisine French

Keyword macaron cake, pistachio macaron, strawberry macaron

Prep Time 1 hour hour 30 minutes minutes

Cook Time 50 minutes minutes

Total Time 2 hours hours 20 minutes minutes

Servings 10 servings

Calories 420kcal

Ingredients

Pistachio Macaron

• 100 g ground almonds
• 40 g shelled raw pistachios
• 50 g egg whites
• 137 g powdered sugar
• 50 g egg whites
• 137 g granulated sugar
• 34 g water
• pinch of salt
• food colouring: green and yellow

Pistachio Cream Filling

• 6 tbsp (90 g) butter , room temperature
• 3/4 cup (180 ml) milk
• 2 egg yolks
• 1/4 cup (50 g) granulated sugar
• 2 tbsp cornstarch
• 40 g shelled raw pistachios
• 1/4 cup (60 g) pistachio paste

Topping

• 1 pound fresh strawberries
• raw pistachios , chopped

Instructions

• Line 2 baking sheets with parchment paper and draw a 9 inch (23 cm) diameter circle on each. Preheat oven to 300 F(150C).
• Ground raw pistachios in a food processor.
• Add ground almonds,powdered sugar and salt and pulse to obtain o fine powder. Sift through a sieve.
• In a bowl with 50 g egg whites add food coloring, stir and pour over almonds mixture.
  
• Place the other 50 g of egg whites into a mixer bowl. Set aside until you prepare the sugar syrup.
• In a small sauce pan combine caster sugar with water and place on medium heat. Using a candy thermometer measure syrup temperature. When it reaches 230 F (112C) start whipping the egg whites. When the syrup hits 244F (118C) pour it over the whipped egg whites while mixing continuously. Continue beating until the bowl has cooled slightly, and glossy stiff have formed.
  
• Add the whipped whites over the almonds mixture and using a rubber spatula gently fold in until combined and smooth. Work the batter until it flows in very thick ribbons when the spatula is lifted.
  
• Transfer the mixture to the piping bag fitted with a 1/2 inch (1 cm) plain tip. On one sheet, following the drawn circle, pipe a disk of batter in a spiral, filling the  whole circle. On the other sheet pipe a ring following the drawn circle (about 1 inch), which will be the border of the cake.
• Bake in the preheated oven for 25-30 minutes. Remove from oven and allow to cool. Do not remove the macaron ring from baking sheet while still warm as it will break.
  
• While the macaron disk and ring are baking prepare the pistachio cream filling. In a sauce pan bring milk to a simmer.
• Whisk egg yolks with sugar until light yellow. Add cornstarch.
  
• Pour a third of the hot milk over the yolks mixture and pour the whole mixture back into the pan. Bring to a boil while stirring with a whisk. Remove from heat and let cool for 10 minutes and then incorporate half of the butter. Cover with plastic wrap and allow to cool.
  
• Meanwhile chop the raw pistachios. Wash the strawberries, drain and cut in halves.
  
•  In a large bowl whip the cooled cream with an electric mixer. Add the other half of butter and pistachio paste, whip until smooth. Fold in chopped pistachios.
• Assemble the cake: Place the macaron disk upside down on a serving platter. Transfer cream into a piping bag fitted with a plain tip and pipe a thick layer in a spiral.
• Remove the macaron ring from the baking sheet and place it over the cream. Arrange the strawberries in the center. Sprinkle some chopped pistaachios. Refrigerate for few hours to let the macaron layers get softened by the cream.

Nutrition

Serving: 1out of 10 | Calories: 420kcal | Carbohydrates: 53.5g | Protein: 8g | Fat: 21.6g | Saturated Fat: 7.5g | Cholesterol: 79mg | Sugar: 45.4g

The post Pistachio Strawberry Macaron Cake appeared first on Home Cooking Adventure.