Ingredients

Sifted icing sugar, to dust

Choux pastry

125ml water

50g butter

70g strong flour

½ tsp caster sugar

¼ tsp salt

2 eggs

Pistachio crème

300ml milk

50g caster sugar

1 tsp vanilla bean paste

4 egg yolks

60g plain flour

½ tsp salt

50g unsalted butter, cold and cubed

100g pistachio paste

Pistachio praline

200g shelled pistachios, coarsely chopped

220g caster sugar

250ml water

Method

Preheat oven to 190C. Line a large oven tray with baking paper and draw six 12cm diameter rings on paper. Inside each, draw a 9cm diameter ring. Flip paper over so tracing is on the underside.

To make choux pastry, place the water and butter in a medium saucepan over medium heat. Cook, stirring, for 3-4 minutes or until butter melts and mixture just comes to the boil.

Combine the

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