Silky Pistachio Cream for choux pastry by Mauderne
Filling for approximately 12 choux
You can find the recipe of the pate a choux here
Ingredients
88g half milk
16g double cream
6g orange blossom water
24g sugar
21g yolk
9g corn flour
1g gelatine
49g beurre
20g pistachio paste
Steps
Heat the milk, double cream, with orange blossom. In a bowl, whisk the eggs with the sugar then add the cornflour, mix.
Add the hot milk then return to the saucepan and without ceasing to stir thicken for 3 minutes.
Off the heat, add the butter and stir to dissolve it, then add the gelatine, then the pistachio paste and stir well. Pour into a plate covered with cling film, cover with film on contact then let cool before use.
Tips
You can make your own pistachio paste with fresh pistachio (not the salted one) that you blend with some concentrated milk.
Come to Mauderne's cooking classes to learn the tips and secrets about a nutty silky pistachio choux filling