"Choux pastry is the standard test of a good pastry chef, and much of its success relies on the quality of the oven," says Bennett. "The Miele 'moisture plus' function certainly helps here. Nice is heaven on earth for pistachio lovers - you can buy them fresh, roasted in the shell and in paste form from any reasonable fruit shop. Combine crisp choux buns with pistachio cream, lemon zest and fresh strawberries for the ultimate pastry pleasure."
Note This recipe is from Cooking All Over the World ($45, hbk), published by Lantern for Miele and is available exclusively from the Miele online shop from November 2014. It has been reproduced with minor GT style changes.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×