Pistachio craquelin choux
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- Preparation:
- Total:
- Serves: 16 persons
Ingredients
- 40 gwhite flour
- 40 gcoarse cane sugar
- ½ tspmatcha powder
- 40 gbutter
- 1 ½ dlwater
- 40 gbutter
- 1 tbspsugar
- 2 pinchessalt
- 90 gwhite flour
- ½ tspmatcha powder
- 3eggs
- 200 gdouble cream cheese
- 100 gwhite chocolate
- 50 gunsalted, chopped pistachios
- 1organic lime
- 2 ½ dlcream
- 1 tspmatcha powder
- 2 tbspicing sugar
- ¼ tspmatcha powder
Instructions
Step 1
Mix the flour, sugar and matcha powder. Add the butter, mix to form a dough. Roll out the dough (approx. 2 mm thick) between two sheets of baking paper, chill for approx. 30 mins.Step 2
Bring the water, butter, sugar and salt to the boil, reduce the heat. Add the flour and matcha powder all at once, stir with a wooden spoon for approx. 2 mins. until a smooth dough is formed which separates from the base of the pan. Remove the pan from the heat. Using the dough hook on a mixer, gradually mix in the eggs; the dough should be soft but not runny. Transfer to a piping bag with a smooth nozzle (approx. 16 mm in diameter). Pipe approx. 16 mounds onto a baking tray lined with baking paper, ensuring they are well spaced out. Cut out approx. 16 circles (approx. 4 cm in diameter) from the craquelin, place on the mounds.Step 3
Approx. 30 mins. in the centre of an oven preheated to 180°C (convection). Do not open the oven during baking! Then switch the oven off and leave to dry out for approx. 15 mins. with the door slightly ajar, remove from the oven, leave to cool on a rack.Step 4
Mix the cream cheese with the chocolate, pistachios and lime zest. Beat the cream with the matcha powder until stiff, fold into the cream cheese. Cut open the choux, spread the filling over the base. Place the lid on top of the choux. Mix the icing sugar with the matcha powder, dust over the choux.