Pistacchio Cream Choux Clovers

Hello guys! Are you ready for St Patrick's Day this week?

I already added the St Patrick's theme in my baking and these are my favourite goodies

For the pistachio custard:

In a pot boil:

650 ml milk

170gr sugar

Vanilla pod and beans

After it boils let it stand for 10 minutes with the pod inside

In a bowl prepare the cornstarch mix:

60gr cornstarch

100 ml milk

For later:

100gr pistachio butter add less or more depending on your taste and colour preference)

Pour the vanilla milk inside the cornstarch mix while whisking. Tranfer it all back in the pot and heat until the custard thickens.

Reserve in a bowl some of the vanilla custard to add inside the choux.

To the rest of the vanilla custard add the pistachio butter and whisk until incorporated.

(If you want a greener colour you can also add matcha powder or coloring here)

Cover with a plastic wrap touching its surface and let it cool in the fridge

For the choux:

125ml milk

125ml water

125gr Butter

2gr Salt

8gr Sugar

150gr Flour

4-5 eggs

Preheat oven to 170C.

Place butter, water, milk, salt and sugar in a saucepan and boil.

Add the flour and whisk vigorously for 2-3 minutes until you have a rough dough that sticks to the bottom of the pan.

Transfer to the bowl of your standmixer and with the paddle attachment stir it for 2 minutes to cool down and not cook the eggs. Add in one egg at a time, whisking only until incorporated, after each addition.

Beat the last egg so the egg yolk and egg white are not separated.

The consistency should not be too runny or too firm and it should create a v shape when you place it on your spatula.

If it is not like this, add some of the last beaten egg.

Continue adding parts of it until you reach that consistency.

Move choux dough into a piping bag.

If you don't have a clover mould, use a heart mould to create the clover shapes with cocoa powder or icing sugar and pipe the dough as shown, leaving enough space in between them.

Bake the choux clovers in preheated oven at 170C for 40 min. Do not open the oven door in the first 30 min. Check the constistency after 40 min. Pull one out and if it does not deflate in room temperature and the middle of the ring is not wet remove from oven.

It's better to crack open the oven and let the choux pastries inside for 10 minutes so that they do not deflate.

Cool them on a rack.

After they cool down cut in half with a knife and pipe into them some vanilla custard.

Pipe the pistachio cream on top of them and enjoy!

Keep them covered and in the fridge!