Pistachio Based Baklava
- In a bowl, mix together the pistachios, pistachio paste, sugar, rosewater and orange flower water.
- Cut the puff pasty into the size of a pie shell with a cookie cutter.
- Using the melted, clarified butter, assemble 3 layers of puff pastry one on top of the other.
- Add the mixture, evenly distributing it with a spatula, then add 2 more layers of puff pastry.
- In a saucepan, bring the water, butter, sugar and salt to a boil. Sift the flour.
- Pour the hot liquid over the flour and beat to form a paste.
- Return to a low heat for 1-2 minutes until the dough pulls away from sides of the pan.
- Pour the mixture into a bowl and cool slightly.
- Gradually add the eggs, beating well until the mixture separates easily from the spatula.
- Pour the mixture into a piping bag (fitted with a No. 8 tip) and pipe the choux onto a baking sheet.
- Brush with the beaten egg yolks.
- Preheat oven to 180°C and cook the choux until they are golden brown.
Pistachio Pastry Cream
- Bring the milk and the vanilla pod to a gentle boil.
- Meanwhile, in a bowl, whisk the egg yolks with the sugar.
- To this mixture, add the flour and corn starch until smooth.
- Add half the milk and beat well until the mixture is fluid.
- Gradually add the remaining milk.
- Pour into a saucepan and whisk constantly until boiling.
- Let it cool and add the pistachio paste and let it rest for 1 night in the refrigerator.
- Fill the choux pastry with the pistachio pastry cream.
- Bring the caramel to 165°C, then dip the choux in the caramel.
- Using a whisk, whip the cream mixture, icing sugar and orange flower water until a firm and airy texture is achieved.
- Place the choux pastries around the edges of the Pistachio baklava pastry top.
- Garnish the centre with whipped cream sprinkled with crushed pistachios and the caramelised choux.