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

  1. Heat the milk, double cream, with orange blossom. In a bowl, whisk the eggs with the sugar then add the cornflour, mix.

  2. Add the hot milk then return to the saucepan and without ceasing to stir thicken for 3 minutes.

  3. 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

Chef Maud

Hello! I’m Maud. In April 2018. I founded Mauderne Baking School. I’m a French food lover with a special and unique affection to pastry. I’m dedicated about sharing my passion for pastry. “I want to make pastry and cooking classes accessible to everyone even with no past experience.”

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Choux Pastry Recipe by Mauderne