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By Benoit Castel

Recipe Pistachio & corsican clementine choux

To make this dish

Ingredient list

  • Craquelin (for 70 x 25 g choux)
    250 g bread flour
    250 g Lescure Unsalted 250g butter Roll 82% fat
    250 g caster sugar
  • Choux pastry (for 70 x 25 g choux)
    650 g whole milk
    260 g Lescure Unsalted 500g butter Roll 82% fat
    10 g salt
    10 g sugar
    340 g bread flour
    518 g egg
  • Pistachio Praliné
    1000 g raw pistachios
    330 g caster sugar (1)
    110 g water
    1 pod vanille de Madagascar
  • Pistachio Diplomat Cream
    197 g whole milk
    80 g Lescure UHT Cream 35% fat
    40 g egg yolks
    20 g sugar
    14 g corn starch
    7 g powdered fish gelatine 200 blooms
    42 g cold water
    71 g Pistachio praliné
  • Corsican Clementine Compote
    555 g Corsican clementines
    166 g sugar
    8 g Pectin 325NH95
    1 g vanilla powder

The recipe, step by step

  1. 01

    Craquelin (for 70 x 25 g choux)

    Weigh all the ingredients in the bowl of a stand mixer and mix with the paddle attachment until a homogeneous dough is obtained.

    Using a sheeter, roll the dough out between two guitar sheets to a thickness of 1.5 mm.

    Cut out rounds using a 3 cm cutter.

    Freeze.

  2. 02

    Choux pastry (for 70 x 25 g choux)

    Bring the milk, butter, salt and sugar to a boil, then pour into the bowl of a stand mixer containing the flour.

    Mix with the paddle attachment until the flour absorbs all the liquid.

    Gradually add the eggs.

    Pipe 25 g balls onto a non-stick baking tray.

    Top with the craquelin.

    Bake in a convection oven at 165°C for 45 minutes (damper closed), then at 150°C (damper open) for 10 minutes to dry out the choux.

    Chef's Tip

    After baking, the choux can be frozen. Before serving, take them directly from the freezer and place in a 180°C oven for 4 minutes for optimal texture.

  3. 03

    Pistachio Praliné

    Roast the pistachios at 140°C in the oven for 15 minutes.

    In a saucepan, make a light caramel with the sugar and water. Spread on a tray and let cool. 

    Blend the caramel, pistachios, and vanilla pod in a food processor until smooth. 

  4. 04

    Pistachio Diplomat Cream

    Make a pastry cream with the milk, egg yolks, sugar, and starch. At the end of cooking, add the hydrated gelatin and pistachio praliné and blend. 

    Store in the fridge covered with film.

    Once cooked, gently work with a mixer using the paddle to smooth.

    Whip the cream into chantilly.

    Gently mix the pastry cream with the whipped cream.

    Pipe directly using the smooth side of a ribbon tip..

  5. 05

    Corsican Clementine Compote

    Blanch the clementines (starting with cold water) twice. Freeze whole. 

    Remove clementines from the freezer and let them come to temperature for 20 minutes. Cut into quarters and blend in a food processor into a fine puree.

    Mix the sugar with the pectin then sprinkle over the clementine puree in a saucepan with vanilla powder.

    Cook slowly while stirring. Once boiling, cook for 5 minutes.

    Transfer and store in the fridge. 


  6. 06

    Assembly of the Choux

    Cut the top off the choux.

    Fill the bottom of the choux with clementine compote. 

    Pipe the diplomat cream while turning the choux.

    Place the top cut with a cookie cutter with a diameter of 5 cm.

    Sprinkle with decorative icing sugar and pipe a line of compote a fine nozzle.