Raspberry & pistachio choux

Ingredients

Craquelin

45 grams (1.6 ounces) flour
45 grams (1.6 ounces) sugar
38 grams (1.34 ounces) butter

Choux pastry

60 grams (2.1 ounces) water
60 grams (2.1 ounces) milk
55 grams (1.94 ounces) butter
2 grams (0.07 ounces) salt
60 grams (2.1 ounces) flour
115 grams (4.06 ounces) eggs

Patissiere custard

7 grams (0.25 ounces) leaf gelatin
500 milliliters (2.1 cups) milk
5 grams (0.18 ounces) vanilla paste
110 grams (3.88 ounces) egg yolk
36 grams (1.27 ounces) cornstarch
50 grams (1.76 ounces) butter
90 grams (3.17 ounces) sugar
65 grams (2.3 ounces) whipping cream

Whipped white chocolate ganache

2 grams (0.07 ounces) gelatin
105 grams (3.7 ounces) whipping cream #1
110 grams (3.88 ounces) white chocolate 34%
120 grams (4.23 ounces) whipping cream #2
15 grams (0.53 ounces) glucose syrup
5 grams (0.18 ounces) vanilla paste

Raspberry coulis

raspberry puree: to taste
sugar: to taste

Additionally

pistachio praline: to taste

Equipment

Blender or Paddle Attachment
This will help you effortlessly blend the craquelin ingredients to a perfect consistency. If you don’t have a blender, a pastry cutter will do the trick.
Rolling Pin
A rolling pin ensures your craquelin is rolled out evenly. Make sure to roll between two sheets of parchment to prevent sticking.
Saucepan
A quality medium saucepan is crucial for heating your milk-butter mixture for the choux pastry and the custard. Non-stick works best to reduce cleanup time.
Pastry Bag and Tips
Necessary for piping the choux pastry and assembling the final product. A round tip is ideal for consistency.
Teflon or Silicone Mat
These mats are a baker’s best friend, ensuring your pastries don't stick to the baking tray. If you don’t own one, parchment paper will suffice.
Stand Mixer
A stand mixer can save you time and effort, especially when whipping ganache and custard to perfection. Hand mixers work too, but may require more patience.

Instructions

Step 1

1. Combine the butter, sugar, and flour for the craquelin in a blender or using a paddle attachment. Gather the dough into a ball, place it between two sheets of parchment, and roll out to a thickness of 2mm. Lay the dough on a board or other flat surface and put it in the freezer until needed. Freezing helps in handling and cutting the craquelin later.

Step 2

2. Place the water, milk, salt, and butter in a saucepan. Heat until it comes to a boil. Reduce the heat to medium and pour all the flour into the mixture at once. Stir vigorously with a spatula until the dough gathers into a lump and a thin film forms on the saucepan's walls. Remove from heat and cool for 10 minutes. Stir in the eggs in 3-4 additions, combining until smooth after each. The finished dough should form a ribbon when it falls off the spatula. If it needs to be more liquid, add a little more egg. Transfer the dough into a pastry bag, pipe onto a silicone or Teflon mat into circles with a diameter of 4-5cm, leaving at least 5cm of space between each. Cut out 5cm circles from the frozen craquelin and place them on top of the dough. Bake at 347°F (175°C) for 30-40 minutes without convection. Ensure even spacing as choux pastry expands significantly during baking.

Step 3

3. Immerse the gelatin in ice water to soften. In a bowl, mix the egg yolks, half the sugar, and cornstarch. In a saucepan, bring the milk, remaining sugar, and vanilla to a boil. Pour this mixture into the yolk mixture while whisking continuously. Return the mixture to the saucepan, bring to a boil over medium heat and cook for another 1-2 minutes. Remove from heat, and stir in the butter and the well-squeezed gelatin. Strain through a sieve, blend with an immersion blender if necessary, then cover with cling film and refrigerate completely. After cooling, beat with a mixer on low for 1 minute. Whip the cream to soft peaks and fold it gently into the cooled custard. Ensure no lumps form by whisking constantly when combining mixtures.

Step 4

4. Pour the gelatin with cold water in a 1:6 ratio. Heat the cream #1 along with glucose syrup and vanilla paste to 167°F (75°C). Dissolve the gelatin in this mixture and pour it over the white chocolate. Blend the mixture, then add the cold cream #2 and blend again until homogeneous. Cover with cling film and refrigerate for 10-12 hours. After cooling, beat with a mixer on medium speed until creamy. Ensure proper cooling time for the ganache to set correctly.

Step 5

5. For the coulis, cook the raspberry puree with sugar and adjust the taste to your liking. Taste and add sugar gradually to achieve your desired sweetness level.

Step 6

6. Assemble the cakes. Refer to a video for guidance if needed.

Servings

Elevate your pastry indulgence with a few creative serving ideas!

💖 Date Night Delight: Pair these pastries with a bottle of chilled champagne. The creamy texture and the bubbly will make for an irresistible romantic treat. Add a soft candlelight ambiance, and you’ve got the perfect setting.

🍽️ Family Get-Togethers: Serve these pastries on a large platter, strategically drizzled with raspberry coulis and topped with a sprinkle of powdered sugar, for a picture-perfect centerpiece that your family won’t stop talking about.

☕ Tea Time Perfection: These pastries are the ideal companions for a hot cup of Earl Grey or a fragrant jasmine tea. They add just the right amount of sweetness to your refined, relaxing afternoon.

🌿 Garden Party Showstopper: Fresh out of the oven, place these pastries on a tiered stand and garnish with edible flowers and mint leaves to give your garden party that sophisticated touch.

Variations

Looking for a gluten-free or vegan take on this mouth-watering recipe? We've got you covered! You can enjoy this pastry without compromising on taste.

🌾 Gluten-Free Version: Substitute the flour in the craquelin and choux pastry with a gluten-free all-purpose flour mix. Make sure your gluten-free flour contains xanthan gum for proper binding. Also, verify the gelatin in all steps is gluten-free.

🥦 Vegan Version: Replace butter with a plant-based buttery spread and use almond milk instead of milk. For the custard, agar powder is a great vegan gelatin substitute, and replace the egg yolks with an equivalent amount of cornstarch mixed in water. Lastly, swap the heavy cream with coconut cream for an equally lush texture.

Voila! Now you can adapt the recipe to meet your dietary preferences or restrictions without a hitch. 🌱✨

Faq

Why is my choux pastry not rising?
This could be due to insufficient steam in your oven or an imbalance of ingredients. Ensure you follow the recipe exactly and avoid opening the oven door during baking.
How do I know when the choux pastry is done?
The choux buns should be golden brown and sound hollow when tapped lightly on the bottom. If they're too light, they may collapse.
Why does my custard have lumps?
Custard lumps usually occur if the egg yolk mixture wasn't constantly stirred while heating. Strain your custard to get rid of lumps and whisk it smooth.
Can I make the ganache ahead of time?
Yes, you can prepare the ganache 24 hours in advance. Just make sure to refrigerate it and whip it just before using.
Can I freeze the craquelin dough?
Absolutely! Craquelin can be rolled out and frozen for up to one month. Just cut out the circles directly from the freezer when you’re ready to bake.
What's the secret to a stable whipped ganache?
Ensure your cream and equipment are cold for the best results. Over-whipping can split the ganache, so whip just to soft peaks.