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Ingredients:
Craquelin coating:
- 35 g dark brown sugar
- 40 g unsalted butter, softened
- 45 g plain flour
Princess dough (choux):
- 60 ml of milk
- 60 ml of water
- 55 g unsalted butter, cut into cubes
- 7 g white sugar
- ½ teaspoon salt
- 120 g plain flour
- 2-2,5 large eggs
Whipped pistachio white chocolate ganache cream:
- 300 g BAM white chocolate
- 100 ml sweet cream
- 2-2,5 tablespoons pistachio paste
- 30 g finely ground pistachios, if desired
@bamchocolate.com Cream puffs White chocolate cream puffs that make an impression at first sight. Pistachio cream puffs combine light choux pastry, a crunchy craquelin topping, and a silky pistachio white chocolate cream. BAM white chocolate and pistachio paste create a rich yet balanced flavor, perfect for special occasions. ?Ingredients Craquelin topping • 35 g dark brown sugar • 40 g unsalted butter • 45 g all-purpose flour Choux pastry • 60 ml milk • 60 ml water • 55 g unsalted butter • 7 g white sugar • ½ tsp salt • 120 g all-purpose flour • 2–2.5 eggs Pistachio white chocolate cream • 300 g BAM white chocolate • 100 ml heavy cream • 2–2.5 tbsp pistachio paste • 30 g finely ground pistachios, optional Instructions Craquelin: Mix the sugar, butter, and flour into a smooth dough, roll it thin, and place it in the freezer until firm. Choux pastry and baking: Bring the milk, water, butter, sugar, and salt to a boil, then add the flour all at once and mix until a smooth dough forms. Let it cool slightly, then gradually mix in the eggs until glossy and elastic. Pipe the dough onto a baking tray, place craquelin discs on top, and bake until the puffs are well risen and golden. Let them cool. Cream and assembly: Pour hot cream over the BAM white chocolate, mix until smooth, and add the pistachio paste. Chill the cream well, then whip it and gently fold in the ground pistachios if desired. Cut the cream puffs, fill them with the cream, and close. Save for later and keep a recipe that always impresses. #creampuffs #pistachiocream #specialdesserts #bam #becomeamaster ♬ original sound - BAM (Become A Master)
Instructions:
Craquelin coating:
1
In a medium bowl, combine all the ingredients and knead them into a single dough.
2
Place the dough between two sheets of baking paper and roll out to about 3 mm thick.
3
Try to form a rectangle to make it easier to cut out later.
4
Place the dough in the freezer for at least 30 minutes while you prepare the princesses.
Cream Puffs dough (choux):
1
Preheat the oven to 200 °C and prepare two baking trays lined with baking paper.
2
In a medium saucepan over a medium heat, bring the milk, water, butter, sugar and salt to the boil, stirring occasionally.
3
When it comes to the boil, add the flour to the pot at once and stir rapidly until a smooth dough forms.
4
Cook for a few more minutes until a thin layer of dough starts to form at the bottom of the pot. Then remove from the heat.
5
Transfer the dough to the bowl of a stand mixer fitted with the flat whisk attachment and mix for about 30-60 seconds until slightly chilled.
6
Add one egg and stir until fully incorporated (the dough will appear to separate at first, but will then come together again).
7
Repeat the process with the second egg. If necessary, add half an egg until the dough reaches the correct consistency - if you catch it with a spatula and lift it up, it should form a ''V'' shape.
8
The dough should be thick and sticky, yet smooth and shiny.
Designing and baking cream puffs:
1
Transfer the dough into a piping bag and pipe mounds of about 5 cm in diameter onto the prepared baking sheet.
2
Cut out circles of frozen craquelin dough the same size as the cream puffs.
3
Place each circle on top of the cream puffs and press lightly.
4
Place the baking tray in the oven and bake at 200 °C for 10 minutes, then reduce the temperature to 180 °C and bake for a further 15-20 minutes.
5
In between, turn the baking trays (if you are baking several at once).
6
The cream puffs are baked when nicely puffed and do not fall apart within 45 seconds after you take them out of the oven.
7
Turn off the oven and leave the door ajar for 30-45 minutes to cool.
8
Then take them out of the oven and leave them to cool completely.
Whipped pistachio white chocolate ganache cream:
1
Melt the BAM white chocolate and pour the heated cream over it.
2
Leave to stand for 1 minute, then whisk until smooth and shiny.
3
Stir in the pistachio paste and mix well.
4
Cover with a transparent film so that the film is directly touching the surface of the ganache.
5
Place in the fridge for at least 8 hours (overnight is best).
6
Transfer the cooled ganache to a stand mixer fitted with the whisk attachment and whip until stiff peaks form.
7
(Optional) Gently stir in ground pistachios for extra texture.
Assembling cream puffs:
1
Using a serrated knife, carefully cut off the top of cream puffs
2
Stuff the cream into a piping bag with a piping nozzle and fill each cream puffs.
3
Cover with the cut-off top and sprinkle with icing sugar, if desired.
4
Serve immediately or refrigerate until ready to serve.
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