Pistachio Paris-Brest with macerated strawberries! Choux pastry

Ingredients:

For the Pâte à choux:
• 150ml of water
• 140ml of milk
• 150g of butter
• 1 tbsp of sugar
• Pinch of salt
• 200g of AP flour
• 8 eggs

Pistachio Craquelin:
• 100g of AP flour
• 100g of sugar
• 80g of butter
• Pistachio paste
• Green food coloring

Pistachio Whipped Ganache:
• 90g of Pistachio Paste
• 280ml of heavy cream
• 2g of gelatin
• 70g of white chocolate

Instructions:

For the choux:
•In a small pot, combine water, milk, butter, sugar and salt. Bring to a boil then add the flour and cook the mixture on low heat for 5mins while constantly whisking. Transfer the dough to a stand mixer fitted with a paddle attachment and add 7 1/2 eggs, one at a time (make sure it is fully combined before adding the following egg). Transfer to a piping bag and pipe on sheet pan. Place the pistachio craquelin on top and bake at 375F for 30-35mins.

For the Craquelin:
•Combine the flour, sugar, pistachio paste, green food coloring and butter. Knead then spread thin between two silicone mats and place in freezer to set. The use cookie cutter to cut desired shape.

For the Ganache:
•Bloom gelatin in ice cold water. Heat up the cream and pour over white chocolate. Blend so you create an emulsion between cream and chocolate. Add gelatin and pistachio paste, blend again. Leave overnight in the fridge to set. Next day, whip it and place it in a piping bag.

Pistachio paste: boil pistachio for 2 mins and then peel. Add to food processor and blend till smooth.

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