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
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.
Step 6/6
- raspberry (for garnish)
- pistachio (for garnish)
- confectioner’s sugar (for dusting)
To assemble, carefully halve the cream puffs and fill each pair with raspberry cream and fresh raspberries. Decorate with extra pistachios, raspberries, and confectioner’s sugar. Enjoy!