Ingredients

Crushed pistachios and edible gold dust, to decorate

Choux pastry

60ml water 60ml milk 50g unsalted butter, chopped 75g plain flour, sifted 2 tsp caster sugar ¼ tsp salt 2 eggs, at room temperature

Whipped cream

300ml carton thickened cream 2 tbs icing sugar

Kataifi filling

200g kataifi pastry, coarsely chopped into 1cm lengths

450g pistachio paste

Choc ganache topping

150ml thickened cream

200g dark chocolate, chopped

Method

Preheat oven to 180C. Grease a large baking tray with oil spray.

Place the water, milk and butter in a medium saucepan over medium heat. Stir until butter melts and mixture just comes to the boil.

Combine flour, sugar and salt in a bowl. Add to the saucepan and beat with a wooden spoon until a dough forms and pulls away from the sides of the

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