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Home / Pistachio Raspberry Choux

Pistachio Raspberry Choux

Pistachio Raspberry Choux

Rating:

Recipe Created By:
Frederic Monti
Difficulty:
Advanced

  • Components Of Recipe
  • Croustillant for Pâte a Choux
  • Pâte a Choux
  • Pistachio Diplomat
  • Raspberry Film
  • Final Assembly

Croustillant for Pâte a Choux

100g (3.5oz)
125g (4.4oz)
125g (4.4oz)
2g (0.1oz)
5g (0.2oz)
as needed

Method of Preparation

  1. In a mixer, cream the butter, brown sugar, , salt and red powder coloring.
  2. Add the flour and mix until incorporated.
  3. Roll out between two nonstick mats to about 2mm.
  4. Store in freezer and cut as needed.

Pâte a Choux

450g (15.9oz)
50g (1.8oz)
250g (8.8oz)
10g (0.4oz)
125g (4.4oz)
125g (4.4oz)
500g (17.6oz)
20g (0.7oz)

Method of Preparation

  1. Bring to a boil the milk, cream, sugar, salt, butter and .
  2. Sift the flours and add to boiling milk off the stove.
  3. Continue to cook on low heat until a skin forms on the bottom of the pan.
  4. Transfer the panade to the mixer and cool slightly on low speed using the paddle.
  5. Slowly add the eggs to the panade.
  6. Pipe right away into desired shape.
  7. Cut a disc of croustillant that is slightly bigger than the choux and place on top of the choux.
  8. Bake at 149°C/300˚F with the vent open for about 30 minutes or until golden brown and dry on the inside.

Pistachio Diplomat

500g (17.6oz)
40g (1.4oz)
110g (3.9oz)
120g (4.2oz)
215g (7.6oz)

* can be replaced with

Method of Preparation

  1. Combine the sugar and .
  2. Mix in a small amount of the milk to dissolve the powders.
  3. Bring the remaining milk to a boil.
  4. Whisk the hot milk into the cold milk mixture.
  5. Return this to the stove and cook until thickened, bringing the mixture to a boil.
  6. Remove from the heat and add the , and mix well.
  7. Transfer to a clean container, cover with plastic wrap and chill.
  8. Once the pastry cream has chilled, gently fold the whipped cream into the pastry cream.
  9. Use as needed in final assembly.

Raspberry Film

80g (2.8oz)
10g (0.4oz)
10g (0.4oz)
25g (0.9oz)
10g (0.4oz)

* can be replaced with

Method of Preparation

  1. Combine all ingredients and bring to a simmer.
  2. Remove from the heat and pour into a 1/4 sheet pan lined with plastic wrap.
  3. Place in refrigerator and allow to set; use as needed in final assembly.
  4. If needed, freeze for 15 minutes before cutting and placing on top of choux.

Final Assembly

as desired

Method of Preparation

  1. Cut top of choux and separate from bottom.
  2. Pipe Pistachio Diplomat into bottom of choux, leaving room for next layer.
  3. Add a spoonful of .
  4. Top with Pistachio Diplomat.
  5. Top with the top of choux.
  6. Top with Raspberry Film.

Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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