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12 Days Of Christmas: Day 5 Pistachio Cream Puffs скачать в хорошем качестве

12 Days Of Christmas: Day 5 Pistachio Cream Puffs 4 года назад

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12 Days Of Christmas: Day 5 Pistachio Cream Puffs

Ingredients: Makes 27 Choux Pastry: • 236 g water • 115 g unsalted butter cubed and at room temp. • 135 g AP flour, sifted use 5 oz / 145 g for a firmer shell (like for éclairs) • 226 g eggs weighed with the shell, about 4 large eggs • 1/2 tsp. sea salt use less if using table salt, or fine salt • 3 tsp. white sugar optional • 1/2 tsp. vanilla extract optional • Top with melted chocolate. (optional) Pistachio crème mousseline: • 4 large egg yolks (room temperature) • 1 large egg (room temperature) • 500 g whole milk • 160 g caster sugar • ¼ teaspoon salt • 1 teaspoon vanilla extract • 45 g cornstarch • 150 g pistachio paste/butter • 250 g unsalted butter (room temperature) Method: Choux Pastry: 1. Preheat oven to 375°F. 2. Place salt, water, sugar (if using) and butter in a saucepan and heat over medium heat, stirring occasionally. When the water is starting to boil (butter should be melted at this point), add the flour in one go (do this with the saucepan away from the stove/heat) and vigorously mix the flour in, so that it absorbs all of the water (use a wooden spoon or spatula to do this). When the flour has absorbed the water and it's forming dough, return the pan to the stove (medium heat). 3. Cook the dough for 1 – 3 minutes (over medium heat) while you mix and move it around in the pan until you get dough that pulls away from the sides of the pan, forms a film or oil droplets on the bottom of the pan, and when you stick a regular tablespoon in the dough, it stays upright. (The cook time will vary depending on your stovetop). 4. Transfer the dough to a bowl, and let it cool down slightly for a few minutes. Add the vanilla extract (if using), and then with a hand-held mixer (or whisk), mix the dough while adding the eggs one at a time, mixing well after each addition. Make sure the eggs are lightly beaten so that you can stop adding eggs immediately, when you reach the right consistency (i.e. dough with a glossy sheen with pipe-able consistency. You may or may not use up all the eggs, please see the post for details). 5. Prepare a baking tray with parchment paper and mist the surface with water (either using a mister or lightly sprinkle water with your hands – this is an optional step). 6. Pipe the desired shape on to the baking sheet – either using a piping bag fitted with a large tip (I use Wilton 1A or 2A tip, or you can cut the pastry bag opening instead), or spoon it on to the tray, using a teaspoon. Then with a damp finger, flatten the apex and any points. 7. Bake in preheated oven for 30 – 40 minutes in the center of the oven, or until the choux pastry shells puff up and are golden brown on top. Do not open the oven door, at least until you have reached the 25 minute mark. Importantly, baking time depends on the size of your pastry shell. If you prefer a drier shell, bake for a couple of minutes longer. 8. During the last 5 – 10 minutes of baking, prick each shell with a skewer or toothpick and let them dry out in the oven while baking. 9. Remove from the oven, and let the choux pastry cases cool completely in a draft-free area. Preferably in a place that is not cold. (Letting them cool in an open but turned off oven is even better, but not necessary). 10. Fill with a sweet or savory filling and serve immediately. Or you can store cooled choux pastry shells in an airtight container for up to one day. To store them for longer, keep them in the freezer in an airtight container. Pistachio crème mousseline: 1. In a medium sized saucepan, heat the milk just until boiling point. In the meantime, in a separate bowl, combine the egg yolks, egg, cornstarch, sugar and salt using a whisk. 2. Once the milk has reached scalding point, start pouring it SLOWLY to egg mixture, whisking continuously, so you don’t cook the eggs. About half to ⅔ of hot milk will do. Once you tempered the egg mixture, add it to the pot with remaining milk and continue cooking, whisking constantly, until it thickens. 3. Once it’s done, stir in vanilla extract and whisk until everything is combined. Strain the pastry cream to a clean bowl through a sieve, to get rid of any cooked egg bits and lumps. Cover with cling film touching the surface to prevent skin forming. Leave it to cool on room temperature, or put it in the fridge to speed up the process. Just make sure it's room temperature prior to using. 4. In a bowl of a stand mixer fitted with the paddle attachment, beat the butter until pale and fluffy (approx. 5 minutes). Then add spoonful by spoonful of previously made pastry cream. Mix until it's all nicely incorporated and with no lumps. Add pistachio paste and mix until everything is combined.

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