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Pastry puff with pistachio cream and caramelized hazelnuts

A variation of the classic cream puff. A smooth pistachio cream in the center of puff accompanied with caramelized hazelnuts.

Ingredients

Recipe for 4 persons

For the choux

120 Gr

Water

120 Gr

Milk

15 Gr

Sugar

5 Gr

Salt

110 Gr

Butter

140 Gr

Flour

5 Gr

Egg

For the pistacchio cream

150 Gr

Milk

150 Gr

Cream 35%

20 Gr

Pistachio paste

4 Unit(s)

Egg yolk

30 Gr

Sugar

3 Leaf(ves)

Gelatin

250 Gr

White chocolate

For the hazelnuts nougatine

65 Gr

Sugar

20 Gr

Water

125 Gr

Hazelnuts

For the chantilly

1 Liter(s)

Cream 35%

100 Gr

Icing sugar

1 Clove(s)

Madagascar vanilla

Preparation time: 20 min

Preheat your Four at 400 °F

Preparation for the choux
In a saucepan bring to boil the water, the milk, the sugar, the salt, the butter and the vanilla. Remove from the stove and add the flour with a wood spoon. Cook together on the fire until the dough pulls away from the edge of the pan. Put the mix in the mixer and add the eggs one by one. Fill a pastry bag with the dough and realize the choux, 3 cm size on a baking tray with parchement paper.Put it in the oven and cook it until it gets golden brown.
Preparation for the pistachio cream
In a saucepan heat the milk, cream and pistachio paste. In another bowl, whisk the egg yolks and sugar until the mixture whitens. Pour the liquid mixture over the eggs back into the saucepan and cook over low heat, stirring until the cream coats the back of a spoon. Add the gelatin and stir until it snaps fondue. Pour over the chocolate and let it melt a few minutes and then stir until the mixture is homogeneous. Cool.
Preparation for the hazelnuts nougatine
In a saucepan, heat the sugar and the water until the preparation achieves 160-165C (until get a blond color). Take away from the fire and add hazelnut in the caramel. Mix well and pour on an oily surface. Let it cool.
Preparation for the chantilly
Mix the cream with the sugar and the vanilla. With the electric mixer, whip the cream until firm peaks form.
To serve
Cut the choux and top hat and filled with the pistachio cream using a pastry bag. Garnish with a rosette of whipped cream and put a few hazelnuts. Replace the cap and sprinkle with icing sugar if desired.