Filling for approximately 30 choux
You can find the recipe of the pate a choux here
150g whipping cream
2tbsp pistachio paste
25g icing sugar
Whip all the ingredients together slowly until the mixer paddle makes mark in the cream
Use it straight away if your choux pastries are ready and cold or keep it in the fridge until using it
You can make your own pistachio paste with fresh pistachio (not the salted one) that you blend with some concentrated milk.
You can use the whisk instead of the paddle to have a more aerated and stiff chantilly.
Come to Mauderne's cooking classes to learn the tips and secrets about a nutty pistachio flavoured filling