Festive Pistachio Wreath

• 分量: Serves 8-10

材料

Choux paste

50g butter

60g water

35g milk

2g salt

4g sugar

70g flour

100g eggs

Pistachio Craquelin

25g butter

25g light brown sugar

25g flour

10g ground pistachio

Pistachio mousseline

200g pistachio cream

180g whole milk

80g egg yolks

280g butter

2-4g flaky salt

Crystallised pistachios

100g pistachio

75g caster sugar

20g water

Cranberry jam (makes more than you need)

200g cranberries

100g caster sugar

50g orange juice

Pistachio praline paste (optional)

100g pistachio

50g caster sugar

手順

Heat the milk, water, butter, salt and sugar together. Bring to a rolling boil and stir to make sure the sugar/salt is dissolved

Sift the flour several times and add into your boiling liquid. Turn the heat down and stir rapidly until a smooth paste forms and a dry film is formed. If you have a thermometer probe, check that it is above 70c

Move paste into a bowl and either spread it out to cool down or paddle on a low speed if using a KitchenAid. Meanwhile, whisk the eggs - this makes them easier to combine

When you can touch the paste comfortably for 10 seconds, start to add the eggs. I do this in 3-4 additions, mixing well between each. When the paste is smooth and shiny, move it into a piping bag and smoosh the paste to try and reduce pesky air bubbles as much as possible

Trace an 8inch circle onto greaseproof paper, followed by a 6inch circle in the middle. Flip the paper over onto your baking tray. Cut the piping bag at 1cm then pipe a ring of choux around the 6inch guide, followed by another circle directly around it. It should not quite touch the 8inch guide line. Finally pipe a circle of choux on top of these two lines, bridging the two. It should weigh around 175g.

Pre-heat oven to 200c fan. When ready to bake, place the craquelin (directions below) circle on top of the choux rings then place in oven. Immediately turn down to 170c then bake for 30 minutes. Turn off the oven and crack the door and leave the choux to cool for another 10 minutes in the oven, before removing and allowing to cool completely on a wire rack. You can use the choux once cool, or wrap airtight then refresh at 170c for 5 minutes. You can also freeze and defrost using the same reheating instructions, adding on 5 minutes.

Craquelin method

Mix together (not cream - you don’t need any air in this) soft butter and brown sugar. Then stir in the flour and pistachio nuts

Roll out to 3mm thickness and to just larger than an 8inch width circle. Mark the craquelin with an 8inch circle, followed by a 6inch circle. Cover with greaseproof and chill in the freezer for 10-15 minutes until solid

When ready to use, remove the extra bits from the outside and middle, leaving a perfect hoop of craquelin to adorn your choux. Craquelin can be reused indefinitely and can be stored in the freezer for 6 months.

Quick Cranberry Jam

Mix together cranberries, sugar and orange juice into a sauce pan. Heat on a medium low heat, stirring until the cranberries break down a little. Turn up the heat and cook for 5-8 minutes longer or until the jam is thick with large bursting bubbles, or reads 102c on a thermometer

Pour into a container and leave to cool. If its really chunky, you can blend it before using. Jam will last in the fridge for two weeks, or you can seal it into jars properly and it will last for years!

Pistachio mousseline

Heat together pistachio cream and milk on medium heat until simmering - whisk it well until homogenous. Whisk egg yolks together then add a little of the hot milk/pistachio mixture, whisking well to temper and combine. Return it all to the stove and cook on low heat, whisking all the time until it thickens and reaches 82c. Be careful not to let it go over this, or it will curdle.

Pass the mixture through a sieve and leave to cool completely, with some cling film touching the surface of the custard. This can be done up to 3 days in advance.

When you are ready to mix the mousseline, paddle or whisk soft butter on medium speed until aerated and no lumps. Add the cooled pistachio custard in thirds, bearing in mind that if your pistachio custard is cold, it may ‘shock’ the butter. If this happens, either warm the side of your bowl with a blowtorch or whisk briefly over a bain-marie (5-10 seconds). Temperature control is the most essential part of making mousseline - if the butter drops in temp, it will harden. Worry not; there’s nothing that a little bit of heat and some whisking can’t fix. Once all the pistachio custard is in, check for seasoning and add salt. Keep paddling/whisking until fluffy and homogenous, another 1 minute or so. If it seems too stiff, either whisk briefly over a bain-marie or take two tablespoons out, melt in a saucepan, and then whisk back in to encourage the mixture to loosen.

The cream is ready to use - transfer into a piping bag fitted with a fluted tip - the one I use is 12mm. Because of the temperature control of the cream, it will firm up if it cools down, so it’s best to make the mousseline and pipe right away, ideally within 3-4 hours of serving it, and just leave it at room temp

Crystallised pistachios

Mix together water and sugar in a small saucepan. Cover with a lid and heat until boiling (this helps prevent early crystallisation), then remove the lid and cook until 145c - the syrup will be very thick and viscous. Turn off the heat and add in your pistachios. Stir vigorously. At first, it will just look sticky but eventually, as you keep stirring, the sugar crystals will form on the nuts. Keep stirring until all the sugar has crystallised, then pour the nuts into a clean container. Store in an airtight container for 3 months.

Pistachio paste *optional*

Melt sugar in a saucepan, constantly stirring, until an amber caramel forms. Turn off the heat and add in your nuts and stir to coat. Pour onto a greased piece of paper and leave to cool completely. Once cool, add into a blender and blend with a 5 minutes on, 5 minutes off, until smooth (will take about 40-50 minutes with breaks). Move into a container. Keep for 3 months in an airtight container at room temp.

Assembly

Divide your choux ring. I like to cut more like a 60/40 split (top/bottom), or even ⅓ / ⅔ (top / bottom) as I think this looks better in the final assembly. Set the top aside.

Pipe a thick line of mousseline cream in the base. Use the back of a spoon or a small offset spatula to drag through this to create a ‘channel’ to pipe your jam. If it isn’t deep enough, pipe rings of cream around the inner and outer border. Pipe your jam and, if using, place preserved cherries on top of the jam.

Pipe overlapping circles of pistachio cream. You want the cream to really add some height, so pay attention to the technique in the GIF - you can also practice this before piping onto the real thing.

Break up the crystallised pistachios slightly then place all over the pistachio cream, followed by some more chopped pistachios for colour

Top with the choux lid. Pipe a few fine circles of pistachio paste (you could also use pistachio cream let down with a little milk, or classic lemon icing!) on the top, finishing with crystallised pistachios and chopped pistachios. Keep at room temp for 3-4 hours before serving, otherwise store in the fridge - the choux will loose crispness and you will need to leave to come to room temp for 2-3 hours before serving. Serve slices with amarena cherry syrup, if you have it!