Original creation by Marc DUCOBU
Relais Desserts,
Pâtisserie DUCOBU,
Waterloo, Belgium
COINTREAU®-PISTACHIO
GOURMAND PUFF
Chef :
Brand
Quantity :
Recipe for approximately 20 puffs
1. PUFF DOUGH
Ingredients
200 ml water
200 ml milk
180 g butter
4 g salt
8 g sugar
220 g flour
6 eggs
Step
Bring the water, milk, salt, sugar and butter to the boil. Add the
flour and cook on heat again, stirring persistently until dough
is formed. Off the heat, add the eggs gradually. Pipe the puffs
using a pastry bag.
2. CRUSTY PASTE
Ingredients
100 g butter
130 g brown sugar
130 g flour
Step
Soften the butter and mix with brown sugar and flour. Allow the
paste shell to cool completely. Spread between 2 sheets and
cut into discs of the same size that yours puffs. Freeze before
placing them on the puffs. Cook to 180°C for 20/30 minutes.
3. PISTACHIO INSERT
Ingredients
100 g pistachio praline*
40 g water
* Pistachio praline :
1 kg pistachios
400 g sugar
10 g salt
Step
Heat the sugar. At the time it begins caramelize, add the
roasted pistachios. Mix until all pistachios are completely
caramelized. Add the salt. When the pistachios are cold, crush
to do the praline.
4. PISTACHIO WHIPPED CREAM
Ingredients
390 g cream (35% fat) (1)
270 g white chocolate
140 g pistachio paste
395 g cream (35% fat) (2)
Step
Preparation the previous day:
Heat the cream (1). Pour on the chocolate. Add the pistachio
paste. Finish by adding the cold cream (2).
5. COINTREAU® CHANTILLY
Ingredients
675 g cream (40% fat)
15 g Cointreau® 60%
6. ASSEMBLY
Ingredients
No ingredients.
Step
Whip pistachio cream and garnish the puffs three-quarters.
Add the pistachio insert and a few strawberries around.
Cover with pistachio whipped cream.
Whip the Cointreau® chantilly, form a rosette and place
strawberries around.
Decorate with chopped pistachios.
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