Ingredients

Choux pastry

Cream Chantilly

Decoration

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Method

Making the Choux Pastry

1. Boil water and unsalted butter.
2. Turn off the heat and add flour.
3. Stir the mixture until well combined, then turn the heat up to medium.
4. Cook mixture until it comes off the side of the pan.
5. Let cool until 55°C.
6. With a wooden spoon, add egg slowly and mix until you achieve a not too runny, shiny appearance and no lumps mixture.
7. Stuff into a piping bag with a star / round nozzle and pipe into desired shapes.
8. Bake at 180°C for 15 minutes.
9. Lower the heat to 160°C until shell is dry in about 25-30 minutes.
10. Cool down

Making the Cream Chantilly

1. Whip the cream and sugar in a medium bowl.
2. When it’s half whipped, add vanilla essence and continue whipping until it is fully whipped.
3. Stuff into a piping bag with a nozzle and put in fridge until the choux pastry is done.

Making the Decoration

1. Melt the chocolate with bain marie method or put in microwave for ~30 seconds depending on the microwave’s power.
   a. Be careful to not burn your chocolate!
   b. Don’t let your chocolate touch any water, since it won’t melt properly.

Assembly

1. When the choux pastries have cooled down properly, make a hole at the bottom with a knife as big as the nozzle used for the cream chantilly.
2. Pipe the cream chantilly inside the choux pastry.
3. With your chocolate in a bowl, dip the top of the choux pastry into it
4. Sprinkle with the chopped pistachios.
5. Beautify your choux pastries even more by sprinkling it with Lou Lou’s dried petal flowers!

It’s done! Choux good.

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