Rose Cream Puffs with Chocolate Pistachio Ganache

Rose Cream Puff with Chocolate Pistachio Ganache | Becca Bakes (www.becca-bakes.com)

Happy Valentines Day! I for one am getting very excited to celebrate all things chocolate and heart shaped (but mostly chocolate). This year, I wanted to experiment with a new flavor - rose! How perfect for V-Day, right? Turns out finding rose water (needed for to make rose syrup to make rose pastry cream) was much harder than I thought. I tried the ethnic sections of two grocery stores to no avail and scoured three Halal markets before I finally found it - score!

When I opened the rose water it was PUNGENT...kind of like someone shoved an entire bouquet of roses directly into my nostrils. I was immediately worried that the floral flavor would overpower the dessert. Luckily, when I tasted the pastry cream, I only found a subtle hint of rose that reminded me more of a delicate perfume. 

Making Pate a Choux was totally fun. My grandma sent me the article+recipe clipped out of the New York Times (shes the best) and I seriously couldn't believe it was only four ingredients. Why does french pastry scare me so much guys? Pate a Choux was a brave step in the right direction. Another step you might notice is my new marble pastry board! I love it so much and cannot wait to be a pastry queen. Until then, Happy Valentine's Day and may your day be filled with lots and lots of chocolate. 

Rose Cream Puffs with Chocolate Pistachio Ganache | Becca Bakes (www.becca-bakes.com)
Rose Cream Puffs with Chocolate Pistachio Ganache | Becca Bakes (www.becca-bakes.com)
Rose Cream Puffs with Chocolate Pistachio Ganache | Becca Bakes (www.becca-bakes.com)

Rose Cream Puffs with Chocolate Pistachio Ganache

Ingredients:

Pate a Choux

  • 8 tablespoons unsalted butter,
  • 1 teaspoon sugar
  • Salt
  • 1 cup flour
  • 4 eggs

Rose Pastry Cream

  • 2 cups whole milk
  • 1/2 cup sugar
  • 2 tablespoons rose syrup
  • Pinch of salt
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1-2 drops red or pink food coloring (optional) 

Chocolate Ganche

  • 6oz dark chocolate
  • 1 cup (8oz) heavy cream

Pistachios, roughly chopped

Directions:

Pate a Choux
1. Heat oven to 400 and grease a baking sheet with butter or line with a silpat

2. Put the butter, 1 teaspoon sugar, and the pinch of salt in a saucepan over high heat; add 1 cup water and bring to a boil. Do not let the water boil before the butter fully melts.

3. Turn the heat to low and add all the flour at once; stir constantly until the mixture pulls away from the pan and forms a smooth ball, about 30 seconds.

4. Remove the pan from the heat and let cool for 2-3 minutes. eat in the eggs one at a time combining until the mixture is smooth. (At this point, you can cover the dough and refrigerate it for up to two days.)

5. If you’re planning on piping out the dough, scoop it into a pastry bag with a 1/2-inch tip, or a plastic freezer bag with a corner cut off. Pipe the pastry onto the baking sheet, or just use two spoons to form your desired shape. I used a cookie scoop. Cream puffs should be circles about 1 inch wide and a little over 1 inch tall.

6. Bake until the pastries are golden brown, nicely puffed up and sound hollow when you tap on them, about 30 minutes for cream puffs. Use a skewer to prick one or two holes in each one to allow the steam to escape; transfer to a rack and let cool to room temperature.

Rose Pastry Cream 
1. Whisk milk, 1/4 cup sugar, the rose syrup, and salt in a medium saucepan. Bring to a simmer over medium heat. Remove from heat, and set aside.

2. Whisk yolks, cornstarch, and remaining 1/4 cup sugar in a bowl. Whisking constantly, gradually add milk mixture, 1/2 cup at a time. Pour back into pan. Cook, whisking, over medium-high heat until mixture thickens and registers 160 degrees on a candy thermometer, about 2 minutes.

3. Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add butter; mix on medium speed until butter melts and mixture cools, about 5 minutes. You can add a drop of red or pink food coloring if you desire at this time. 

4. Cover with plastic, pressing it directly onto surface. Refrigerate at least 2 hours (up to 3 days). Let stand at room temperature 10 minutes and stir before using.

Chocolate Ganache
1. Heat 8oz of cream in a sauce pan on medium high. The cream only needs to get hot - do not let it boil. Meanwhile, roughly chop 6oz of dark chocolate and place in a heat proof bowl. 

2. Pour the hot cream over the chocolate and let sit for one minute. Then, stir the mixture until the chocolate fully dissolves. Let cool to room temperature. It will become stiffer if you refrigerate it. 

Assembly:
1. Slice each pastry puff in half and fill with rose pastry cream either with a spoon or by piping

2. Dip top half of each cut pastry puff into the chocolate ganache

3. Sprinkle with chopped pistachios before ganache sets. 

Photos by: Zac Wolf Photography
Pate a Choux adapted from New York Times
Rose Pastry Cream from Martha Stewart
Helpful Ganache Tips from: The Kitchn

Rose Cream Puffs with Chocolate Pistachio Ganache | Becca Bakes (www.becca-bakes.com)