Chef's Corner
Read trends and ideas from the culinary professionals at Domino Foods Inc. to help you grow your business.
Instructions
For the Pistachio Craquelin
Step 1
Combine all ingredients and mix until homogenized and dough forms
Step 2
Place dough between two sheets of parchment paper and with rolling pin roll very thin. (about ¼ inch thick)
Step 3
Place into cooler to firm
Step 4
Once pate a choux has been made and piped, use a round cutter and cut rounds of raw craquelin out and place on top of pate a choux
For the pate a choux
Step 1
Combine whole milk, water, sugar, salt and butter in a pot and bring to boil
Step 2
Once boiling, add flour and stir over high heat for 30-45 seconds
Step 3
Turn mixture into mixing bowl with paddle and mix on low speed until slightly cooled-about 3-5 minutes
Step 4
Add whole eggs gradually, scraping bowl when necessary
Step 5
Choux paste should be smooth and shiny when ready to pipe
Step 6
Pipe pate a choux, diameter should be about 2”-2.5” wide from the bottom
Step 7
Top with croustillant
Step 8
Bake at 350°F for about 35-45 minutes until puffed and round.
Step 9
Let cool
For the Mascarpone Chantilly
Step 1
Bloom gelatin in cold water
Step 2
Scale mascarpone into separate bowl
Step 3
Combine heavy cream (A), powdered sugar, salt and vanilla paste and bring to simmer
Step 4
Pour hot mixture over mascarpone
Step 5
Add bloomed gelatin
Step 6
Hand blend mixture and let rest overnight before whipping
For the Pistachio Cream
Step 1
Combine whole milk and vanilla paste in a pot and bring to simmer
Step 2
In a separate bowl, add the egg yolks, cornstarch and sugar and mix until there are no lumps
Step 3
Temper egg yolks and return to pot to cook
Step 4
Cook mixture, while whisking, to 185°F/85°C
Step 5
Add butter and pistachio paste and whisk until smooth
Step 6
Turn custard out onto a sheet pan that’s been lined with plastic wrap
Step 7
Spread custard over plastic wrap, place another piece of plastic wrap to the surface and place in cooler to firm. *spreading custard on a sheet pan allows it to cool quicker and the plastic wrap to touch prevents a skin from forming
Additional Tips:
1. Round Cutter Size should be slightly larger than the size you piped your pate a choux.
2. Make craquelin first so it has time to harden before cutting rounds and placing on top of pate a choux
3. When filling pate a choux, start with the pistachio cream and top with the mascarpone Chantilly. Garnish with fresh strawberries and basil
Meet the Chef
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Danielle Marelli received her Certificate in Pastry Arts from the French Pastry School. Upon graduation, she spent two years as a pastry chef at the St. Regis Monarch Beach in Dana Point, California. Now with multiple years of experience in the hospitality industry, Marelli brings her unique vision and talents to The Gwen, a luxury hotel in Chicago.
