Pistachio Profiteroles

Name: Pistachio Profiteroles
Yield: 55 g
Cuisine: French
Ingredients: 1 l milk or water; 400 g Butter; 600 g Wheat flour, 80 % extraction; 18 pcs Egg; 20 g Sugar; 4 g Salt; 840 ml Cream or milk; 200 g Sugar; 120 g Egg yolks; 36 g Wheat flour, 80 % extraction; 36 g corn starch; 100 g pistachio paste; 3 tsp Vanilla extract; 50 g Butter; 200 g white chocolate; 50 g Ground pistachios (or pistachio crumbs)

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An elegant French choux pastry dessert filled with a delicate pistachio cream and finished with chocolate decoration.

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Method

Make the choux pastry by combining water or milk, butter, sugar, and salt, cooking the flour in, and beating in the eggs.

Prepare the pistachio pastry cream by cooking a milk base with egg yolks, sugar, flour, and starch, then stirring in pistachio paste, vanilla extract, and butter.

Pistachio Profiteroles

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