Equipment
* optional
Ingredients
Choux Pastry (Pâte à Choux)
- 125 ml water
- 125 ml whole milk
- 100 g unsalted butter, cubed
- 10 g caster sugar
- 4 g fine sea salt
- 150 g all-purpose flour, sifted
- 4 large eggs, room temperature
- 1 orange zest
Frying
- 1500 ml neutral oil
Orange Pistachio Glaze
- 200 g icing sugar, sifted
- 45 ml fresh orange juice
- 1 orange zest
- 50 g shelled pistachios, finely chopped
Nutrition (per serving)
Method
Combine water, milk, butter, sugar, salt, and first measure of orange zest in a saucepan over medium heat. Bring to a rolling boil ensuring the butter is fully melted.
Remove from heat and immediately dump in all the sifted flour at once. Beat vigorously with a wooden spoon until a dough forms.
Return the pan to medium-low heat. Cook the dough, stirring constantly, until it pulls away from the sides and a thin film forms on the bottom of the pan (drying the panade).
Transfer dough to a bowl or stand mixer fitted with the paddle attachment. Mix on low speed for 1-2 minutes to cool the dough down to approximately 50°C/122°F.
Add the beaten eggs gradually, a small amount at a time, mixing fully between additions. Stop adding eggs when the dough is smooth, glossy, and falls from the spoon in a 'V' shape.
Heat the neutral oil in a heavy pot to 170°C/340°F. Carefully pipe or spoon walnut-sized balls of dough into the hot oil. Do not overcrowd.
Fry for 6-8 minutes, turning frequently. They will puff up significantly and may crack open slightly. They are done when deep golden brown and feel light and hollow.
Remove pastries with a slotted spoon and drain on a wire rack lined with paper towels.
While pastries cool slightly, whisk icing sugar, orange juice, and remaining zest in a small bowl until smooth. The glaze should be thick but pourable.
Dip the top of each warm pastry into the glaze, allowing excess to drip off. Immediately sprinkle with chopped pistachios before the glaze sets.
Chef's Notes
- Drying the panade (step 3) is crucial; it gelatinizes the starch and removes excess moisture, allowing the dough to absorb more egg, which creates the steam needed for the puff.
- Use a thermometer for the oil. Choux is sensitive; too cool and it becomes greasy, too hot and it burns before puffing.
- For a more uniform shape, pipe onto small squares of parchment paper and drop the paper into the oil, removing it with tongs once the pastry floats free.
- The contrast between the warm, crispy pastry and the zesty glaze is time-sensitive; serve immediately.
Storage
Freezer: 1 month — Freeze unglazed fried pastries. Reheat in oven 180°C for 5-7 mins.
Reheating: Best eaten fresh. If necessary, reheat unglazed in a 180°C oven for 3-5 minutes to recrisp.
