A delicious, fruit-filled pastry to delight your friends and family.
Make the rough puff pastry by placing the sieved flour and salt into a large bowl and rubbing the cubed cold butter in. Ensure there are still LARGE chunks of butter and some loose flour.
Add 2/3 of the water and mix until a stiff dough form. Once again, ensure there are chunks of the butter visible. Add more water if necessary.
Cover with cling film and rest for 20 minutes in the fridge.
Remove the dough and form into a rough rectangle and roll in one direction until it’s about 20cm by 50cm. You should have a marble effect with the butter. Fold one half to the middle and the other half over that and turn 90 degrees before repeating this step. Rest again for 20 minutes.
Roll out and using a tin cut out a large circle, about 25-30cm in diameter.
Make the first batch of choux pastry by using half of the ingredients listed above. Place the water and milk into a saucepan with the butter, sugar and salt. Bring to a rapid boil.
Take off the heat and add the flour stirring quickly to ensure there are no lumps.
Place back on a medium heat and stir rapidly until smooth and the flour has been cooked out.
Place into the stand mixer bowl and spread up the sides to make it cool faster. Bring to at least 55 degrees celsius.
Once cool, beat with the paddle attachment briefly before adding the first egg. Beat each egg until combined and add until it reaches the right consistency, thick enough to hold its shape but thin enough to pipe evenly.
Place into a piping bag with a star tip nozzle and pipe into 4cm round onto a lined baking sheet.
Quickly place into a 180 degrees celsius oven and bake for 40 minutes until deep golden brown and dried out.
When the profiteroles are 15 minutes out of the oven, prepare the second batch of choux pastry as above. Pipe on top of the puff pastry round in circles, on of the outside of the circle, on half way and a dollop in the centre.
Place this in the oven and bake for 40-50 minutes until golden brown and dried out.
Cool all pastry components while making the crème patisserie.
To make the crème patisserie, place half the egg yolks, sugar, flour and 2 Tbsp of the raspberry puree into a medium bowl and mix together until smooth.
Place the milk into a saucepan and heat until almost simmering.
Pour about 1/3 cup into the egg yolk mixture and WHISK RAPIDLY.
When smooth, place the egg yolk mix into the milk in a steady stream over and medium-low heat while whisking rapidly. Whisk until it thickens sufficiently enough to pipe and hold its shape.
Place this into a heatproof bowl and chill, possibly in the freezer if needed quickly.
Make the second batch of crème patisserie using the remaining milk, sugar, flour and eggs using the same method as above, omitting the raspberry puree and instead adding the pureed pistachio nuts.
While everything is cooling, prepare the sugar decorations. Place 100g of sugar into a saucepan and heat on high until amber brown. Make the shards by swirling thin streams of the caramel with a fork over baking paper in circles over each other. Sprinkle the shards with chopped pistachio nuts and crushed freeze-dried raspberries.
To make the Chantilly cream, beat the cream, icing sugar and vanilla until stiff peaks BEGIN to form. Refrigerate in a piping bag until needed.
When the crème patisserie and choux buns are cool, fill generously.
Reserve some crème patisserie to pipe on the base of the gâteaux.
Sprinkle a silpat sheet with chopped pistachio nuts and crushed freeze-dried raspberries. Make another batch of the caramel and carefully dip the filled choux buns into this before placing on the silpat sheet to cool and set.
To assemble take the pastry base and place on the serving dish. Pipe the remaining crème patisserie in between the choux circles.
Place the choux buns around the edge of the base and pipe the cream in between. Dollop raspberry puree inside the circle of buns, sprinkle with pistachio nuts and top with cream.
Place one final bun in the centre and surround with piped cream.
In between the outer circle of buns, dollop more raspberry puree and sprinkle again with pistachio nuts.
Break the sugar decorations into small pieces and place in the cream just above the choux buns.
Nutritional analysis per serving (38 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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