RASPBERRY PISTACHIO CREAM PUFF

RASPBERRY PISTACHIO CREAM PUFF

"I really enjoy the recipes of cream pastry. They are so unique that they will surely amaze the guests who are invited. The cream pastry will give people the first impression of "very difficult to bake", which is not the case even if you It’s a novice, you can also make cream puff! If the raspberry is out of season, you can use other fruits instead, or you can use any nuts you like to replace the pistachios. The filling of the cream puff is also endless— —In addition to raspberry white chocolate cream, chocolate, caramel, nougat or vanilla fillings are also addictive!"

Difficulty                  Medium 👍

Ready	Baking Time	Resting Time
80 minute	35 minute	30 minute

Ingredients

Number of people:                  16

150 g                                  Raspberry

60 g                                  Pistachio

200 g                                  Flour

60 g                                  Sugar

150 g                                  Unsalted butter

230 ml                                  Whole milk

4                                          Egg

240 g                                  Cream

100 g                                  White chocolate

                                                 Salt

                                                 Raspberry (for decoration)

                                                 Pistachios (for decoration)

                                                 Powdered sugar (for sprinkling)

Appliance

Food processor,freezer,Rolling pin,Baking paper,Saucepan,Chef machine with mixing paddle,Wooden spoon,Pastry bags,Flower mouth,oven,Shallow pan,Cake mold (round)Handheld mixer,Strainer,2 bowls,Handheld food processor with egg beater,Chopping board,Knife,Rubber scraper,Skillet.

Nutrition per serving

Calories	Protein	Fat	Carbohydrate
263	5 g	19 g	19 g

Cooking steps 1/6

• 50 g  flour-50 grams of  sugar-60 g  pistachios-50 g  unsalted butter-salt
• Food processor-freezer-Rolling pin-Baking paper

To make pistachio meringue: add flour, sugar, pistachios and some salt to the cooking machine and whipped until smooth. Add some unsalted butter and use your fingers to mix the butter and meringue dough. Place the dough between two baking papers, use a rolling pin to roll out the dough and transfer it to the freezer for about 30 minutes.

Cooking steps 2/6

• 230 ml  whole milk-100 g  unsalted butter-10 grams of  sugar-150 g  flour-4  eggs-salt
• Saucepan-Chef machine with mixing paddle-Wooden spoon

To make puff meringue: Add milk, unsalted butter, sugar and some salt to a skillet and bring to a boil over medium heat. Add flour to the pan and keep stirring until the batter thickens. When the surface of the batter in the saucepan forms a batter shell, it is ready. At this time, remove the pot from the fire and transfer it to the cooker bowl with a stirring paddle. Stir slowly for about 3-4 minutes to allow the mixture to cool. Add eggs one at a time, one at a time, whipping each time until it blends with the batter.

Cooking steps 3/6

• Pastry bags-Flower mouth-oven-Shallow pan

Preheat the oven to 180°C, fill the puff batter mixture into a decorative bag with a round decorative mouth, squeeze the cream on the baking paper, and ensure that there is a suitable distance between each cream batter.

Cooking steps 4/6

• Cake mold (round)

Remove the pistachio meringue from the freezer, and press out the round dough with a round cake mold. Put a round layer of puff pastry on each buttery batter and place in a preheated oven at 180°C/bake for about 30-35 minutes or until the dough turns golden brown.

Cooking steps 5/6

• 150 g  raspberries-240 g  cream-100 grams of  white chocolate
• Handheld mixer-Strainer-2 bowls-Handheld food processor with egg beater-Chopping board-Knife-Rubber scraper-Skillet

Making raspberry cream invagination: Raspberries are crushed into puree, sieved through a sieve, and juice is retained. Whip the cream in the bowl and set aside. White chocolate is roughly cut into small pieces and placed on a double boiler with boiling water until the chocolate melts. When the chocolate is completely melted, remove it from the heat and pour into the raspberry puree juice and gradually stir. Let it cool for 5 minutes, mix it with the whipped cream with a rubber spatula, put it in a decorative bag and put it in the refrigerator to use.

Cooking steps 6/6

• Raspberry (for decoration)Pistachios (for decoration)Powdered sugar (for sprinkling)

Fill the puff pastry with cream: cut the puff pastry in half, filling some raspberry cream and fresh raspberries between every two puff pastries, topped with pistachios, raspberries and powdered sugar. Enjoy it!