With chef ❇️ @giuseppe_lombardo90 📝🚨Recipe‼️ Vanilla orange blossom chantilly Pistachio from Bronte Namelaka Pistachio praline Choux Craqueline (1st part Recipe) Choux dough: 250 G water 420 G Butter 6 G salt 208 G flour 210 G whole eggs 130 G egg white Method: add in the sauce pan the first 3 ingredients let simmer , add the pour and cook the dough. Let cool down until 50 C . Add the dough in the cutter and start to add the eggs at room temperature (24 C). Mix until the dough is smooth and silky. Pipe the choux dough in a perforated trays and mats #pavonitalia Put on top the craqueline, transfer the choux for 10 min in a blast freezer then cook at 155C for 35min ( give some humidity once the choux is in the oven) last 10 min open the valve (Temperature and time depending on your oven, check if you need more minute or less) *NOTE: in this recipe you will find double quantity of butter so is normal if the initial consistency of the dough is more liquid. Craqueline : 150 G Butter 150 G Brown sugar 120 G Plain flour 2 G Salt Method: mix with the paddle the soft butter salt and sugar , add the flour. Roll the dough a thin layer 2mm between 2 silpat or baking paper then frozen. Cut with a round cutter slightly larger than the choux and put on top. Pistachio praline : 200 G Pistachio from Bronte 122 G caster sugar 1/2 vanilla pod 1 G sea salt Method: roast the pistachio 145 C for 25 min, and mix into paste ,prepare a dry caramel with vanilla, let cool down. Mix all together using a cutter until the desired consistency. 👨‍🍳@giuseppe_lombardo90 👩🏼‍🍳 @elenacorobca #gepastryconsulting @farinapetra @parianilab @valrhona_italia @cormanitalia #pastrylove #chouxpastry #pastrychef #recipeoftheday #pastry #cake #sweet #sweettooth #yummy #foodporn #foodlover #foodie #love #hazelnut #tutorial #gourmandise #texture #miam #perfect #awesome #dessert #omg #tasty #pistachiocake 💥your photo was shared by: @bakelikeapro #bakelikeaproyoutube 👍 votre photo était partagé par #bakelikeapro

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