- 35g butter
- A pinch of salt
- A pinch of sugar
- 40ml milk
- 40ml water
- 50g cake flour
- 2 eggs, beaten
- Raspberries, as needed
- Blackberries, as needed
- Cacao nibs, as needed
- Chopped pistachios, as needed
- Chocolate pearls, as needed
- Powdered sugar, as needed
Pistachio Whipped Cream
- 60ml dairy whipped cream
- 40ml non-dairy whipped topping
- 10g granulated sugar
- 10g pistachio paste
- 25g butter
- 12g granulated sugar
- 25g flour
- 100ml milk
- Vanilla beans, as needed
- 1 egg yolk
- 5g granulated sugar
- 10g flour
- 5g butter
- 50g chocolate
- 50g dairy whipped cream
- Sift the flour and set aside. Cut up the butter into small cubes, about 1-1.5cm in size.
- Preheat the oven to 200℃.
- In a small pot, add butter, salt, sugar, milk and water. Bring to a boil.
- Add in flour all at once and mix with a rubber spatula. Remove from heat when a film forms at the bottom of the pot and the batter begins to come away from the sides of the pot.
- Add the beaten egg in small additions. Make sure the texture of the pastry dough is stiff enough. Lift some of the dough with the rubber spatula and let it fall. It should fall down slowly to form an inverse triangle.
- Transfer to a pastry bag with a round piping tip and pipe into 6 donut molds.
- Place the cut-out Cookie Dough over the Choux Pastry, and lightly spray with water.
- Lower the temperature of the oven to 190℃ and bake for 15 minutes. Bake for another 10 minutes at 160℃.
- When the pastry is cool, cut each one into two pieces by slicing horizontally through the middle. Pipe alternating rosettes of Chocolate Custard and Pistachio Whipped Cream all around the bottom half of the pastry.
- Add blackberries and raspberries. Sprinkle with cacao nibs, chopped pistachios and chocolate pearls.
- Dust the top half of the pastry with powdered sugar and place on top of the bottom half. Enjoy!
Pistachio Whipped Cream
- In a bowl, combine heavy cream, caster sugar, and pistachio paste. Using a hand mixer, whip the mixture over an ice bath until the cream forms stiff peaks.
- Transfer to a pastry bag. Set aside.
- In a bowl, add room-temperature butter and caster sugar. Knead it together with a rubber spatula.
- Add in the flour and gently fold in to mix.
- Cover with saran wrap and roll out the dough with a rolling pin. Store in a freezer so it’s easier to handle.
- Using small cutters, cut the cookie dough into round shapes and set them aside.
- In a bowl, combine egg yolk and granulated sugar and mix until white in color. Add in the sifted flour and mix.
- In a small pot, add milk, vanilla bean and the seeds scraped from the bean. Heat over flame.
- Once the mixture is boiled, pour it into the bowl from step 7 while mixing together.
- Strain through a mesh strainer while pouring it back into the pot. Stir the mixture constantly with a rubber spatula over medium heat.
- Once the mixture becomes shiny, turn off the heat. Add butter and chocolate and quickly mix together.
- Transfer to another bowl, cover tightly with plastic wrap so that it doesn’t dry out. Let chill.
- Once the liquid is sufficiently chilled, mix in the heavy cream that’s been whipped to firm peaks, and transfer to a pastry bag.