Whipped Mascarpone & Pistachio Choux bun - Lactalis Professional | Foodservice
- 1 To make the craquelin mix the butter, sugar, flour, and cocoa powder together until a dough forms.
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Cooking tools:
- Stand mixer
- Piping bag
- Double boiler
- Cookie cutter
- Rolling pin
- Cooling rack
- Oven
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- Pan
- Mixing bowl
- Baking sheet
- Parchment paper
- Whisk
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- Chef's knife
- Cutting board
- Freezer
Ingredients
- 50g President butter, softened (Craquelin)
- 60g Granulated sugar (Craquelin)
- 60g Plain Flour (Craquelin)
- 20g Cocoa Powder (Craquelin)
- 130g water
- 80g Milk
- 110g President butter, cuved
- 10g Sugar
- 1/4 tsp Salt
- 150g Strong flour
- 220g Eggs (approximately 4 large eggs)
- 150g Galbani Mascarpone
- 200g President Whipping cream
- 25g Sugar
- 5g Vanilla extract
- 80g Pistachio paste or pistachio cream
- 250g Cherries in kirsch
- 1 Star anise
- 1 Cinnamon stick
- 15g Balsamic vinegar
- 15g Lime juice
- 20g Granulated sugar
- 80g Dark chocolate, broken into pieces
- 15g President Butter
- 70g Milk
- 50g President Whipping cream
- Optional Icing sugar to garnish
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