Pistachio blackcurrant profiteroles

Bring the water with milk, butter, and salt to boil. Add flour all at once. Stir until the flour is completely incorporated and the thick dough clumps into a ball. Cool the dough to 60°C and mix it in a mixer bowl, adding the eggs one by one. Put the ready-made dough in a piping bag and shape profiteroles on a tray lined with baking parchment.

Mix all ingredients. Roll out the dough between two sheets of baking parchment to a thickness of 2mm and cut out discs slightly bigger than the shaped profiteroles. Place the Craquelin discs on top of profiteroles and bake them at 160°C for 45 minutes.

Boil currants with sugar until the water evaporates. Blend it with a hand blender adding ground cardamom. Pour the mixture into silicone moulds and freeze.

Soak gelatine in cold water. Boil cream (1) with sugar and then add the soaked gelatine. Add mascarpone and stir it thoroughly. Finally blend it with pistachio paste and cold cream (2) and leave aside in refrigerator for 12 hours to set. Whip the cold solidified cream using a mixer on medium speed. Fill the baked profiteroles with pistachio cream inserting the frozen blackcurrant filling. Use the remaining pistachio cream to shape nests on top of the profiteroles. Fill the centers of the nests with Barima Artisanal Hazelnut praline paste 60% / roasted (code 6139)