Pistachio Cream Puffs
Ingredients
- 1 C Milk
- 1 C H20
- 8 oz Butter Unsalted
- Pinch of Salt
- 12 oz Bread Flour
- 10 Eggs
Procedure:
- 1. Bring milk, H20, butter and salt to boil
- 2. Mix in flour and whisk while cooking for a few minutes until it pulls from the sides
- 3. Place mixture in mixer until cool
- 4. Slowly add eggs until it passes the finger test (may hold some of the eggs back)
- 5. Pipe (807 tip) and bake (48 puffs per sheet)
- 6. Bake at 415 for 8min then drop to 375 for 5 minutes.
Ingredients
- Whole Milk
- Sugar Granulated
- Whole Eggs
- Egg Yolks
- Cornstarch
- Butter Cold
- Hero Pistachio Compound
8 oz
9 oz
4.5 oz
3.25 oz
2.6 oz
2.15 oz
1 TBSP
Procedure:
- 1. Boil Milk and half the sugar.
- 2. Combine egg yolks, whole eggs and remaining sugar in separate bowl, mix until smooth. Add cornstarch to the mixture and again mix until smooth
- 3. Temper hot liquid to eggs, yolks, sugar and cornstarch mixture and bring just to a boil while constantly whisking.
- 4. Turn off the heat. Strain, add butter and pistachio paste with emersion blender
- 5. Cover with plastic wrap film on the surface and cool
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