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