Raspberry and pistachio cream puffs

Step 1/6

• 50 g flour
• 50 g sugar
• 60 g pistachios
• 50 g unsalted butter
• salt

• food processor
• freezer
• rolling pin
• parchment paper

To make the pistachio crumble sheet, add flour, sugar, pistachios, and a pinch of salt to a food processor and mix until finely ground. Add butter and, with your fingertips, combine into a crumbly dough. Roll out the dough between two sheets of parchment paper until thin.Transfer to freezer and chill for approx. 30 min.

Step 2/6

• 230 ml whole milk
• 100 g unsalted butter
• 10 g sugar
• 150 g flour
• 4 eggs
• salt

• pot
• stand mixer with paddle
• wooden spoon

To make the choux pastry, add milk, butter, sugar, and a pinch of salt to a saucepan and bring to a boil over medium heat. Add flour and stir constantly until you have a very thick batter. Once a thin floury coating forms on the base of the saucepan, it’s ready. Remove from heat, transfer to the bowl of a stand mixer, and mix slowly for approx. 3 – 4 min. to allow the mixture to cool down. Add eggs one at a time, beating between each addition, until well combined.

Step 3/6

• piping bag
• decorating tip
• oven
• baking sheet

Preheat oven to 180°C/355°F. Fill the choux pastry mixture into a piping bag fitted with a round tip and pipe cream puffs onto a lined baking sheet, making sure to leave enough space around each one.

Step 4/6

• cookie cutter (round)

Remove pistachio crumble sheet from the freezer and use a round cookie cutter to press out circles. Place one onto each of the cream puffs and transfer to the preheated oven. Bake at 180°C/355°F for approx. 30 - 35 min., until golden brown.

Step 5/6

• 150 g raspberries
• 240 g heavy cream
• 100 g white chocolate

• immersion blender
• sieve
• 2 bowls
• hand mixer with beaters
• cutting board
• knife
• rubber spatula
• saucepan

To make the raspberry cream filling, purée raspberries, pass through a sieve, and reserve the liquid. In a bowl, whip the cream until stiff and set aside. Roughly chop white chocolate and set over a double boiler with simmering water to melt. When fully melted, remove from heat and gradually stir in raspberry purée liquid. Let cool down for approx. 5 min., then fold in whipped cream with a rubber spatula. Transfer cream into a piping bag and store in the fridge until assembling the cream puffs.