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Pistachio and Raspberry Cream Puffs

Servings 16 cream puffs
Author Natalie

Ingredients

For the pistachio crumble:

  • 50 grams cold butter cut into cubes
  • 50 grams light brown sugar
  • Pinch of salt
  • 70 grams ground pistachios
  • 50 grams all-purpose flour

For the cream puffs:

  • 230 ml. milk
  • Pinch of salt
  • 5 grams sugar
  • 100 grams butter
  • 150 grams flour
  • 3-4 large eggs beaten

For raspberry Mousse (based on a recipe of Guillaume Mabilleau with my change):

  • 5 grams gelatin powder
  • 30 ml. water
  • 140 grams raspberry puree
  • 80 grams butter
  • 225 grams white chocolate chopped
  • 500 ml. heavy cream

For vanilla cream:

  • 500 ml. cream
  • 80 grams sugar
  • 20 grams whipped cream stabilizer or instant vanilla pudding mix
  • 1 tsp. vanilla extract

Decoration:

  • 100-150 grams fresh raspberries
  • 50 grams roasted pistachios very finely chopped
  • Sugar powder

Instructions

  1. Pistachio crumble: in a food processor with a steel blade put butter, sugar, salt, pistachios and flour and blend together until you receive large chunks of dough.
  2. Flatten the dough between two baking paper and roll about 2-3 mm thick. Freeze for about 30 minutes to set.
  3. Cream puffs: preheat oven to 180c degrees.
  4. In a medium saucepan put milk, salt, sugar and butter and heat to a strong boil.
  5. Add flour and stir while cooking, until it turns into a lump of dough.
  6. Transfer the dough to the bowl of an electric mixer with a paddle attachment and mix on medium speed for 2-3 minutes until it cools down a little.
  7. Add the eggs gradually while beating until dough is elastic and smooth. Check the readiness of dough by creating a "trail" with a wooden spoon in the center of the dough - if the track remains stable, add some eggs, and if it closes a bit - the dough is ready. It is important not to add too many eggs to the dough or it may become too soft and ruined.
  8. Transfer the dough to a pastry bag fitted with a round 2 cm piping tip. On a baking tray lined with baking paper pipe large cream puffs (about 5-6 cm in diameter). It's important to leave some space between the cream puffs.
  9. Remove the crumble layer from the freezer and cut out about 6-7 cm circles. Place a round piece of crumble over each cream puff and flatten a bit.
  10. Bake for about 20-30 minutes or until the cream puffs are golden and set. Cool completely before filling.
  11. Make a small hole at the bottom of each cream puff.
  12. Raspberry mousse: in a small bowl stir gelatin and water and set aside for 10 minutes to absorb liquids.
  13. In a medium pan put raspberry puree and butter and heat to a boil.
  14. Remove from heat and add in gelatin and chocolate. Beat until blended.
  15. Grind the mixture using a stick blender. Add in the cream and continue to grind until incorporated.
  16. Transfer the mousse mixture to a flat compartment, cover and refrigerate until the mixture is completely set and cold.
  17. Transfer the mixture to the bowl of a mixer with whipping hook and whip at high speed until stable mousse is formed.
  18. Transfer the mousse to a pastry bag fitted with 1/2 cm round piping tip, and fill the cream puffs. After filling, put a small raspberry in the bottom of each cream puff. Refrigerate.
  19. Vanilla cream: in a bowl of a mixer with a whipping hook put cream, powdered sugar, vanilla and stabilizer and whip on high speed, until you get a very stable cream.
  20. Transfer the cream to a pastry bag fitted with 2 cm round piping tip and pipe large mounds of vanilla cream on top of each cream puff.
  21. Decorate with fresh raspberries, chopped pistachios and powdered sugar and serve.

Recipe Notes