Profiteroles with pistachio filling

You have to try these profiteroles! You make them with a custard filling that you mix with delicious Italian pistachio cream. Fortunately, you can now also find the latter in the Netherlands!

Ingredients:

For the profiteroles

• 100 ml of whole milk
• 100 ml water
• 100 gr butter
• 100 gr wheat flour
• a pinch of salt
• 4 eggs (m)

For the filling

• 500 ml of whole milk
• 50 g custard powder
• 50 gr sugar
• 200 ml cream
• 100 g pistachio cream

And further…

• extra pistachio cream and pistachios or freeze-dried fruit to decorate

Preparation of profiteroles with pistachio

First make the profiteroles. You do this as follows: Preheat the oven to 210 degrees and line a baking tray with baking paper.

Boil the water together with the milk in a medium saucepan and then add the butter. Bring the mixture to a boil again while the butter melts.

Then mix the flour with the salt and add it to the mixture at once. Then stir vigorously until a ball forms. The mixture may make a hissing sound. Now remove the pan from the heat and add the eggs one by one, stirring constantly.

Note: Only when one egg has been completely absorbed may you mix the next egg with the dough. The dough should eventually become as thick as firm porridge; it should not run out on the baking tray. Finally, only add the last (fourth) egg if the dough is not yet flowing.

Then put the dough in a piping bag and pipe small swirls onto the baking tray. (about the size of a bouncy ball)

Leave plenty of room between the puffs as they will still grow a bit! Then bake the profiteroles for 25-30 minutes in the preheated oven.

In the meantime, make the filling. To do this, heat the milk in a pan, but reserve a few tablespoons. Mix the spoonfuls of milk with the custard powder and sugar and pour this mixture into the pan with the milk.

When the milk boils, the mixture will thicken. Let it boil for 2 minutes and then pour it into a bowl. Cover with plastic wrap, mix in the pistachio cream and let it cool completely.

Then beat the whipped cream until stiff and mix it into the custard. Refrigerate the mixture for several hours, until it is really cold. Then put it in a piping bag.

Fill the profiteroles by poking a small hole in them and piping the pistachio mixture into it. Finally, finish the profiteroles with some extra pistachio cream and some freeze-dried fruit (or chopped pistachios) as decoration. Enjoy your meal!