For the choux pastry:
- Wheat flour - 150 g
- Butter - 100 g
- Water - 150 ml
- Milk - 100 ml
- Egg - 4 pcs
- Sugar - 3 tb spoon
- Salt - 2 pinches
For the pastry cream:
- Milk - 400 ml
- Sugar - 100 g
- Corn flour - 3 tb spoon
- Egg yolk - 4 pcs
- Amaretto or baileys liquo - 2 tb spoon
- Vanilla bean - 1 pc
- Salt - 1 pinch
For the glaze:
- Chocolate - 250 g
- Heavy cream - 300 ml
- Pistachios - 50 g
Step 1. Pour the water in the saucepan and heat on the medium low heat.
Step 2. Add the butter.
Step 3. Add the milk. As soon as the butter is melted, increase the heat, bring to boil and take off the heat.
Step 4. Combine flour, sugar and salt, add to the saucepan. Stir and return to the low heat. Stir continuously for 2 minutes. Take off the heat and let cool a little.
Step 5. Add the eggs, mixing them in one by one.
Step 6. Stir until the dough is smooth.
Step 7. Transfer the dough to the piping bag with a simple nozzle.
Step 8. Pipe the dough on a baking sheet, lined with the parchment paper.
Step 9. Bake in the oven, preheated to 180 degrees, 8 minutes.
Step 10. Make the pastry cream. Cut the vanilla bean lengthwise and scrape out the seeds and add them to the milk along with the bean itself.
Step 11. Strain the milk.
Step 12. Add the sugar to the milk, bring to boil and take of the heat.
Step 13. Combine the corn flour, salt and sugar, add the egg yolks and whisk to combine.
Step 14. Gradually add the warm milk to the yolk mixture, stir to combine and return to the heat.
Step 15. Let the cream cool, add the liquor. Press the plastic wrap to the surface of the cream and refrigerate for 3 hours.
Step 16. Gently heat the cream and melt the chocolate.
Step 17. Fill the profiteroles with the cream using the piping bag.
Step 18. Pour the chocolate glaze over the profiteroles. Sprinkle with chopped pistachios.