Short dough (to cover the choux):
- 40g butter, softened
- 50g sugar/cassonade
- 50g flour
- green food coloring
Mix well to combine.
Roll the dough out very thin, about 2mm. Let it set on the freezer.
Choux pastry/ pâte à choux:
- 125 ml milk
- 125 ml water
- pinch of salt
- 115g butter, cubed
- 175 g flour
- ~ 5-6 eggs
Bring the water, cubed butter, sugar and salt to a boil in a saucepan, then add the flour all at once. Cook and dry the mixture over medium heat, stirring constantly for about 30 seconds, until a tight dough forms and pulls away from the pan.
Change to another saucepan. When the dough is lukewarm, add the eggs, one at a time, stirring vigorously between additions. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add more egg and mix until incorporated. When the paddle is lifted the dough should form a bird’s beak.
Transfer the dough to a pastry bag fitted with an open star tip. Start piping on parchment paper, well spaced, they grow. Keep the piping bag near vertical and just squeeze (~4,5 cm ⌀).
With a small cookie cutter, about 3,5 cm, cut the short dough and top each chou.
Bake in the preheated 230-240°C oven for about 20 minutes,until they are well puffed and a deep golden colour. Do not open the oven the first 15 minutes while the dough puff up!
I made 10 eclairs and 10 profiteroles with this choux pastry.
Pistachio Chantilly cream (for 10 choux, about 7 cm ⌀):
- 320 g cream 35%
- 160 g mascarpone
- 80 g pistachio paste
- 85 g caster sugar
To prepare pistachio Chantilly cream, mix heavy cream, mascarpone, pistachio paste and sugar and beat until stiff.
I prepared myself pistachio paste, grinding pistachio for a relatively long time, until become oily.
First they were reduced into crumbs, then a powder, then into a thick paste. (I did not previously coat them with caramel.)
We still need:
- 150 g raspberry jam, seedless
- 50 raspberry (~5 raspberry for each chou)
- 50 g crushed pistachio
Cut each chou at 3/4, spoon some jam on the bottom, arrange raspberries on the edge, pipe pistachio Chantilly cream, sprinkle some pistachio and top with the other part. (I cut the top using a 4 cm cookie cutter).
Dust with icing sugar.
And here plain, with Chantilly cream: