Crackle choux buns with pis­ta­chio cus­tard

Australian Women’s Weekly NZ - - CONTENTS -

MAKES ABOUT 20

In Paris, there are pâtis­series ded­i­cated en­tirely to the choux bun, or prof­ite­role. Don’t lis­ten to any­one who says th­ese are dif­fi­cult to make. Just fol­low the recipe care­fully, and you’ll be fine!

PIS­TA­CHIO PRA­LINE

60g (½ cup) pis­ta­chio nut ker­nels 50g caster su­gar 1 ta­ble­spoon wa­ter

PIS­TA­CHIO CUS­TARD

½ quan­tity chilled Crème Pâtis­sière (see recipe over­leaf) A few drops of green food colour­ing 150ml cream, whisked to stiff peaks

CRACQUELIN

45g plain flour 45g (¼ cup) lightly packed soft brown su­gar 35g un­salted but­ter, soft­ened

CHOUX PAS­TRY

75g but­ter 185ml (¾ cup) wa­ter ⅛ tea­spoon salt 110g (¾ cup) plain flour 3 eggs 1 To be­gin, make the pis­ta­chio pra­line. Pre­heat the oven to 160°C fan-forced. Spread the pis­ta­chios on a bak­ing tray lined with bak­ing pa­per. Roast pis­ta­chios for 5 min­utes or un­til lightly golden. Make sure nuts aren’t spaced too far apart. Com­bine the su­gar and wa­ter in a small, heavy-based saucepan. Stir to com­bine, then leave it alone. Bring to the boil, then watch very care­fully from the mo­ment it turns golden. When it turns to a deep am­ber colour, im­me­di­ately re­move from the heat and pour over the nuts on the bak­ing tray. When the pra­line has set and cooled, break chunks of it into a mor­tar. Use the pes­tle to pound the chunks un­til you have a fine pow­der. If you work the mix­ture a lot, the oils from the nuts might turn the pow­der into a paste, which is fine. 2 To make pis­ta­chio cus­tard, fol­low the in­struc­tions for Crème Pâtis­sière (recipe over­leaf), then fold in the food colour­ing and pis­ta­chio pra­line. Chill the cus­tard com­pletely, be­fore whisk­ing in cream. 3 To make craque­lin, com­bine flour, su­gar and but­ter in a small bowl, and mash with a rub­ber spat­ula un­til mixed into a thick paste. Roll be­tween two pieces of bak­ing pa­per un­til 1-2mm thick. Chill. 4 Pre­heat the oven to 200°C fan-forced. Line a bak­ing tray with bak­ing pa­per. 5 To make the choux pas­try, com­bine but­ter, wa­ter and salt in a medium non­stick saucepan over medium heat, and wait un­til but­ter has just melted – you don’t want the mix­ture to boil. Add flour, and keep cook­ing, stir­ring con­tin­u­ously with a wooden spoon, un­til the mix­ture leaves side of the saucepan and gath­ers into a ball. Add eggs, one at a time, beat­ing un­til smooth be­fore adding the next. 6 Trans­fer the mix­ture to a pip­ing bag fit­ted with a 1cm round noz­zle, and pipe 3-4cm dol­lops onto lined tray with a 3cm gap be­tween them. Take the craque­lin out of the re­frig­er­a­tor and, us­ing a pas­try cut­ter, cut enough 4cm cir­cles to cover each choux bun. Gen­tly peel them from the bak­ing pa­per, and pop one on top of each bun. If the cir­cles start to wilt, pop the sheet of cracquelin into the freezer for 2 min­utes be­fore con­tin­u­ing. 7 Bake for 20 min­utes un­til golden brown. As soon as the choux buns come out of the oven, pierce the bot­toms with the tip of a pip­ing noz­zle to re­lease the steam, and cool them on a wire rack. 8 To fill the choux buns, pipe the pis­ta­chio cus­tard into the holes in the bot­tom of each bun un­til you can feel they are filled enough. I find slightly un­der-fill­ing with the cus­tard makes for a bet­ter eat­ing ex­pe­ri­ence. Too much cus­tard can be dif­fi­cult to eat and too rich on the palate. Serve im­me­di­ately.

Crackle choux buns with pis­ta­chio cus­tard

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.