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

Pistachio Chantilly Cream For Choux and Eclairs by Massy

Filling for approximately 30 choux

You can find the recipe of the pate a choux here

Ingredients

• 150g whipping cream

• 150g mascarpone

• 2tbsp pistachio paste

• 25g icing sugar

Steps

1. Whip all the ingredients together slowly until the mixer paddle makes mark in the cream

2. Use it straight away if your choux pastries are ready and cold or keep it in the fridge until using it

Tips

• You can make your own pistachio paste with fresh pistachio (not the salted one) that you blend with some concentrated milk.

• You can use the whisk instead of the paddle to have a more aerated and stiff chantilly.

• Come to Mauderne's cooking classes to learn the tips and secrets about a nutty pistachio flavoured filling

Lime And Lemon Ganache For Macarons

For approximately 30 macarons

Ingredients

• 100g mascarpone cream

• 140g icing sugar

• 1 lime zest

• 1 lemon zest

Steps

1. Grate the lime and the lemon to get small pieces of their skin

2. Add the zest and icing sugar to the mascarpone

3. Mix until you get an homogenous mixture

4. Cool it down before putting it in the fridge overnight (if you don’t want to wait, put it in the freezer and check after 2 hours if it is at the right creamy consistency)

Tips

• Make sure to wash and dry the citrus before grating

• Don't grate too much, we should only take the first zest

• Keeping in the fridge before using will intensify the flavour

• Come to Mauderne's cooking classes to learn the tips and secrets about a refreshing lemon flavoured filling

Pistachio Cream Ganache For Macarons

Filling for approximately 30 macarons

You can find the recipe of the outside macarons here

Ingredients

• 100g mascarpone cream 

• 140g icing sugar

• 2 tbsp of pistachio paste

Steps

1. Mix the mascarpone with the icing sugar until getting a smooth mix

2. Add the pistachio paste and mix everything

3. Pour the mixture in a piping bag

4. Keep it in the fridge until using it

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 pistachio flavoured filling

Rose Ganache For Macarons

Filling for approximately 30 macarons

You can find the recipe of the outside macarons here

Ingredients

• 100g mascarpone cream 

• 140g icing sugar

• between 6 and 10 drops of rose essential oil (eatable)

Steps

1. Mix the mascarpone with the icing sugar until getting a smooth mix

2. Add 6 drops of rose essential oil and mix everything or more if you'd like (up to 10 drops)

3. Pour the mixture in a piping bag

4. Keep it in the fridge until using it

Tips

• Make sure not to poor too many drops as depending on how concentrated the essential oil is, the flavour may be too intense

• Come to Mauderne's cooking classes to learn the tips and secrets about an intense rose flavoured filling