Boil 65 cl of milk, 65 cl of water, 2 g of salt and 55 g of butter cut into pieces in a saucepan
Add 75 g of flour all at once off the heat
Quickly mix and then replace the saucepan on the heat to dry out the pastry for 3/4 minutes while continuing to stir. It should form a ball that doesn't stick to the saucepan
Pour the ball into the bowl of the kitchen machine with K-shaped whisks (similar in shape to spatulas) and start to rotate it slowly
In a bowl, break 100 g of eggs and beat them with a fork
Gradually add the eggs in 3 stages. You should wait for them to be totally absorbed by the pastry before adding the rest
Preheat the oven to 230°C
Fill a pastry bag and pipe round pastries of around 2 cm in diameter. Leave some space between them as they will puff up during baking
Lightly press on the top with a damp fork to have a rounder top
Once the oven has been heated to the right temperature, switch it off and put the choux in the oven for 15 minutes. The choux will begin to puff up
Turn the oven back on to 160 degrees for around 17/20 minutes so they are golden (do not open the oven door during baking).
Leave the choux to cool on a grate
2. The pistachio cream
Bring 40 cl of milk to boil in a saucepan
Beat 4 egg yolks, 45 g of cornflour and 50 g caster sugar in a salad bowl
Gradually add the milk, beat quickly and decant the mix into the saucepan
Thicken while continuing to stir (3/4 minutes)
Pour the mixture in a large bowl and add the butter and 1 teaspoon of pistachio paste
Mix the entire mixture in a hand blender. Add 40 g of crushed pistachio and cover with film
Leave to chill for a minimum of 3 hours
It is important to cut the pistachios with a knife in very small pieces so that they don't clog up the nozzle when the choux are filled
Make a hole with a small nozzle at the back of the choux
Quickly beat the cream with a fork to thin it, flow it through a pastry bag with a small flat nozzle and garnish the choux with cream
Place in the fridge
3. The puff pastry
Preheat the oven to 180°C
Cut out 6 circles with a 9 or 10 cm cookie cutter
Put the cut out dough on a baking tray covered with baking paper
Cover with a second paper and a baking tray. This means that the pastry will be baked without puffing up too much
Bake for 25 minutes. It is important for it to be baked well and golden so that it is crisp
4. The caramel
Heat 250 g of sugar in a small saucepan until it is an amber colour
Put the saucepan on a dishcloth on a worktop, quickly soak the small pastry puffs and put them on a grate
Leave to harden for 10 minutes, then quickly soak the side of the chou in caramel and attach it to the puff pastry
5. The grapefruit segments
Peel the grapefruit with a sharp knife leaving no white skin
Extract each segment one by one above a salad bowl with the blade of a small knife, without including the skin
6. The whipped ganache
Boil 110 g of cream
Off the heat, add 1.5 tablespoons of Thé Merveilleux
and leave to infuse for 5 minutes
Remove the tea and filter if needed
Cut 160 g white chocolate into little pieces and pour the still hot cream into the white chocolate in three separate stages, resulting in a fine ganache. Vigorously mix
Add 270 g ganache cream
Mix and cover with a film. Leave in a cool place for at least 3 hours (this may last up to one night)
Beat using a kitchen machine so that the cream is whipped like Chantilly. Put on the cake when serving using a fluted tip pastry bag
7. Assembly
Fill a fluted tip pastry bag
Begin to pipe the cream onto the bottom, add grapefruit segments, add more cream and add a small pastry puff at the centre as well as 20 g of pistachio slivers
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