Home » Pastries, cookies and sweets » Cakes » Cookie crusted pistachio profiteroles/Choux sicilienne

Cookie crusted pistachio profiteroles/Choux sicilienne

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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!

Cool completely.

I made 10 eclairs and 10 profiteroles with this choux pastry.

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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.)

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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.

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And here plain, with Chantilly cream:

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2 thoughts on “Cookie crusted pistachio profiteroles/Choux sicilienne

  1. N-as sti ce sa aleg, dar in mod sigur as gusta un choux cu fistic mai intai si-apoi pe restul! Cate bunatati acolo la tine-n poze!!!!!
    Choux-uri cu lapte n-am mai facut pana acum, tre’ sa fie tare bune. Te pup, noapte buna!

    • Hahaha, ma crezi ca nici eu nu stiam ce sa aleg?! Dar in mod sigur choux-urile au fost in top. (Un top mai special asa, unde mai toate defilau pe prima treapta; si eclerele cu caramel sunt un deliciu, Javanais-ul, pe gustul meu: dacquoise cu migdale, crema moka si ciocolata, Padurea neagra si, si…..)
      Am facut aluatul de eclere si doar cu apa, dar asa, jumatate apa/jumatate lapte imi place cel mai mult.
      Iti multumesc mult.
      Te pup, o zi minunata iti doresc! :*

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