Pistachio cabbage and amarena cherries. What to do with leftover pastry cream?

I could also have added in the title “What to do with leftover choux pastry?”

I continue to offer recipes that allow you to use leftovers. It is important that we mobilize. And frankly, you can do wonders with next to nothing.
As for this recipe of light cream and caramel apples, I wanted to give a second life to leftover pistachio pastry cream. She stayed after a pistachio and amarena cherry galette.

In addition, I had also prepared a batch of chouquettes a few days before and I had left a little choux pastry. Did you know that choux pastry keeps very well in the freezer? Just pipe it into small half-spheres. The frozen dough is then placed directly in the oven. Thanks to this method, we obtain pretty regular puffs. I find this trick perfect for an improvised snack or like here, to use a cream base.

These pretty little pistachio and amarena cherry puffs are made in no time and are delicious.

Pistachio cabbage and amarena cherries:

150 g very cold pistachio pastry cream
100 g full cream
30g mascarpone
10 halfsphere frozen choux pastry (3 cm)
10 amarena cherries

Preheat the oven to 180°C, convection.

Unmold the choux pastry half-spheres and place them on a baking sheet.

Bake for about 40 minutes. It takes about ten minutes longer than for unfrozen dough.
Let cool.

Mix the very cold cream and the mascarpone then whip them with a mixer until you have a nice whipped cream.

Whip the very cold pastry cream to restore its suppleness.
Add a spoonful of whipped cream and continue whipping it.
Then add the rest of the whipped cream delicately with a spatula.
Place the cream in a pocket.

Garnish the cold puffs with a little cream, then a cherry and more cream.

Preferably eat the same day.

If you don’t have any pastry cream or choux pastry left, you can make the full recipe.
It will then suffice to adjust the proportions of cream and mascarpone.


250ml milk
2 egg yolks
50g sugar
20g cornstarch

50 g pistachio paste (recipe here)

Boil the milk.

Meanwhile, whisk the yolks and sugar until the mixture whitens.
Add the cornstarch. To mix together.

Dissolve the pistachio paste with a little hot milk. I used the soup plunger.

Add gradually and without ceasing to mix the hot milk on the yolks.
Add the pistachio.
Return the mixture to the saucepan and thicken over low heat, stirring.
Allow a minute from boiling.

Put in a bowl, film in contact and let cool.

Keep refridgerated.

Choux pastry:

150ml water
80g butter
1 tbsp vanilla sugar
120g flour
3 eggs

In a saucepan, put the water, butter, sugar and salt. Bring to a boil.

Remove the pan from the flame. Add the flour all at once and mix.
Return to low heat and stir to dry out the dough for 1 minute.

Remove from heat.
Switch to the mixer, medium speed. Without stopping it, add a first egg. Whisk until the batter is smooth.
Add the second egg, then the third, still with the beaters running. Whisk for a few more seconds.

Pour the batter into a piping bag fitted with a large nozzle.
Use the dough immediately by cooking it for 30 minutes at 180°C, or
u Store it in the freezer in 3 cm half-sphere moulds. I used cake pop molds.

To finish: of course, if you have vanilla or chocolate pastry cream left, the recipe works too.

Do not look for the recipe for the pistachio galette, cherries! I’m saving it for next year. For once, I can anticipate the epiphany.

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