Pistachio Based Baklava

 

  1. In a bowl, mix together the pistachios, pistachio paste, sugar, rosewater and orange flower water.
  2. Cut the puff pasty into the size of a pie shell with a cookie cutter.
  3. Using the melted, clarified butter, assemble 3 layers of puff pastry one on top of the other.
  4. Add the mixture, evenly distributing it with a spatula, then add 2 more layers of puff pastry.

 

Choux Pastry

 

  1. In a saucepan, bring the water, butter, sugar and salt to a boil. Sift the flour.
  2. Pour the hot liquid over the flour and beat to form a paste.
  3. Return to a low heat for 1-2 minutes until the dough pulls away from sides of the pan.
  4. Pour the mixture into a bowl and cool slightly.
  5. Gradually add the eggs, beating well until the mixture separates easily from the spatula.
  6. Pour the mixture into a piping bag (fitted with a No. 8 tip) and pipe the choux onto a baking sheet.
  7. Brush with the beaten egg yolks.
  8. Preheat oven to 180°C and cook the choux until they are golden brown.

 

Pistachio Pastry Cream

 

  1. Bring the milk and the vanilla pod to a gentle boil.
  2. Meanwhile, in a bowl, whisk the egg yolks with the sugar.
  3. To this mixture, add the flour and corn starch until smooth.
  4. Add half the milk and beat well until the mixture is fluid.
  5. Gradually add the remaining milk.
  6. Pour into a saucepan and whisk constantly until boiling.
  7. Let it cool and add the pistachio paste and let it rest for 1 night in the refrigerator.
  8. Fill the choux pastry with the pistachio pastry cream.

 

Caramel

 

  1. Bring the caramel to 165°C, then dip the choux in the caramel.

 

Whipped Cream

 

  1. Using a whisk, whip the cream mixture, icing sugar and orange flower water until a firm and airy texture is achieved.

 

Assembly

 

  1. Place the choux pastries around the edges of the Pistachio baklava pastry top.
  2. Garnish the centre with whipped cream sprinkled with crushed pistachios and the caramelised choux.