For raspberry Mousse (based on a recipe of Guillaume Mabilleau with my change):
For vanilla cream:
20gramswhipped cream stabilizer or instant vanilla pudding mix
50gramsroasted pistachiosvery finely chopped
Pistachio crumble: in a food processor with a steel blade put butter, sugar, salt, pistachios and flour and blend together until you receive large chunks of dough.
Flatten the dough between two baking paper and roll about 2-3 mm thick. Freeze for about 30 minutes to set.
Cream puffs: preheat oven to 180c degrees.
In a medium saucepan put milk, salt, sugar and butter and heat to a strong boil.
Add flour and stir while cooking, until it turns into a lump of dough.
Transfer the dough to the bowl of an electric mixer with a paddle attachment and mix on medium speed for 2-3 minutes until it cools down a little.
Add the eggs gradually while beating until dough is elastic and smooth. Check the readiness of dough by creating a "trail" with a wooden spoon in the center of the dough - if the track remains stable, add some eggs, and if it closes a bit - the dough is ready. It is important not to add too many eggs to the dough or it may become too soft and ruined.
Transfer the dough to a pastry bag fitted with a round 2 cm piping tip. On a baking tray lined with baking paper pipe large cream puffs (about 5-6 cm in diameter). It's important to leave some space between the cream puffs.
Remove the crumble layer from the freezer and cut out about 6-7 cm circles. Place a round piece of crumble over each cream puff and flatten a bit.
Bake for about 20-30 minutes or until the cream puffs are golden and set. Cool completely before filling.
Make a small hole at the bottom of each cream puff.
Raspberry mousse: in a small bowl stir gelatin and water and set aside for 10 minutes to absorb liquids.
In a medium pan put raspberry puree and butter and heat to a boil.
Remove from heat and add in gelatin and chocolate. Beat until blended.
Grind the mixture using a stick blender. Add in the cream and continue to grind until incorporated.
Transfer the mousse mixture to a flat compartment, cover and refrigerate until the mixture is completely set and cold.
Transfer the mixture to the bowl of a mixer with whipping hook and whip at high speed until stable mousse is formed.
Transfer the mousse to a pastry bag fitted with 1/2 cm round piping tip, and fill the cream puffs. After filling, put a small raspberry in the bottom of each cream puff. Refrigerate.
Vanilla cream: in a bowl of a mixer with a whipping attachment put cream, powdered sugar, vanilla and stabilizer and whip on high speed, until you get a very stable cream.
Transfer the cream to a pastry bag fitted with 2 cm round piping tip and pipe large mounds of vanilla cream on top of each cream puff.
Decorate with fresh raspberries, chopped pistachios and powdered sugar and serve.
The cream puffs are at their best on the day of preparation, but you can keep them in a closed container in the refrigerator up to 4-5 days.
It's important to add the raspberries and chopped pistachios just before serving.
You can use any other nut you like instead of pistachios.