Pistachio puffs

Name: Pistachio puffs
Ingredients: 340 g Whole egg; Royal Steensma Green Food Coloring as desired; 250 g Royal Steensma Choux Pastry Mix; 500 g Royal Steensma Tartlet Mix; 500 g Royal Steensma Souplesse Pistachio; 200 g Butter; 300 g Water; 50 g Water; 200 g Water 25°C; 200 g Dawn Fond Neutral; pistachio nuts; 85 g Dawn Compound Raspberry; Royal Steensma Food Coloring Carmine Red as desired; Raspberries; 1000 g Whipping cream, unsweetened (soft peaks)

Craquelin choux, dipped in velvety Souplesse Pistachio, filled with raspberry bavarois and topped with an elegant swirl of the same bavarois.

With raspberries and pistachios providing a fresh, crunchy finish. Recipe for approximately 30 choux pastries.

Ingredients

Royal Steensma Green Food Coloring as desired

500gRoyal Steensma Tartlet Mix

200gButter

50gWater

340gWhole egg

250gRoyal Steensma Choux Pastry Mix

300gWater

500gRoyal Steensma Souplesse Pistachio

200gWater 25°C

200gDawn Fond Neutral

85gDawn Compound Raspberry

Royal Steensma Food Coloring Carmine Red as desired

1000gWhipping cream, unsweetened (soft peaks)

pistachio nuts

Raspberries

Preparation

Mix the tartelette mix, butter, water, and green coloring into a dough and let it firm up in the fridge.
Roll out the dough to 2 mm and cut out discs, slightly larger than the choux.

Using a paddle attachment, mix the choux mix with water and eggs until smooth batter forms.
Pipe mounds of about 25 grams onto a baking tray.
Place a craquelin disc on each mound.
Bake the choux at 190°C, with 70% steam, with the steam vent open, for 25 to 30 minutes.

Mix Dawn Fond Neutral with water, coloring, and Compound.
Fold in the semi-whipped cream in 2 stages.
Make a hole at the bottom of the choux and fill it with bavarois, then pipe about 20 grams of bavarois on top of the choux.