Raspberry Pistachio Cream Horns with White Chocolate

Instructions

MAKE THE ROUGH PUFF PASTRY:
In a large bowl, combine flour and salt. Add cold butter cubes and toss to coat.
Mix ice water with lemon juice. Make a well in flour and pour in liquid.
Using a fork, bring together into a shaggy dough, keeping butter pieces visible and large.
Turn onto floured surface and shape into rectangle.
Using Jasmine's freezer technique: put it in the freezer so the butter and flour separate and that's what gives you the lamination.
Roll to 8x16 inches, fold into thirds, turn 90 degrees. Wrap and freeze for 15 minutes.
Repeat rolling and folding 3 more times (4 turns total), freezing 15 minutes between each turn.
After final turn, wrap and refrigerate at least 2 hours or overnight.

MAKE THE RASPBERRY GEL:
In a saucepan, cook raspberries, sugar, and lemon juice over medium heat until berries break down, about 8 minutes.
Strain through fine-mesh sieve, pressing to extract liquid. Reserve 1/4 cup puree for diplomat cream.
Return remaining liquid to pan. If using agar, whisk in agar powder and boil 2 minutes. If using gelatin, bloom in cold water then stir into warm liquid.
Pour into shallow dish and refrigerate until set, about 2 hours.

MAKE THE PASTRY CREAM BASE:
Heat milk with vanilla bean and seeds until steaming.
Whisk egg yolks, sugar, cornstarch, and flour until smooth.
Temper hot milk into egg mixture, then return to pan.
Cook over medium heat, whisking constantly, until very thick and bubbling.
Remove from heat, whisk in butter and 1/4 cup raspberry puree.
Strain into bowl, press plastic wrap on surface, refrigerate until cold.

MAKE THE RASPBERRY CRÈME DIPLOMAT:
Whisk chilled pastry cream until smooth.
Whip heavy cream with powdered sugar to stiff peaks.
Gently fold whipped cream into pastry cream in three additions. The flavor of the crème diplomat and gel should be beautifully balanced together.
Transfer to piping bag and refrigerate.

MAKE THE WHITE CHOCOLATE PISTACHIO FILLING:
Demonstrating her pistachio love, Jasmine again incorporates her favorite ingredient.
Heat 1/2 cup cream until simmering, pour over white chocolate, stir until smooth.
Stir in pistachio paste or ground pistachios.
Add powdered sugar and food coloring if using.
Let cool, then whip until fluffy and pipeable.
Transfer to piping bag and refrigerate.

SHAPE AND BAKE THE CREAM HORNS:
Preheat oven to 400°F. Line baking sheets with parchment.
Roll out chilled puff pastry to 1/8-inch thickness.
Cut into long strips about 1 inch wide.
Lightly grease cream horn molds.
Starting at the pointed end, wrap pastry strip around mold in overlapping spirals, stretching slightly as you go. They should look pretty and create a nice horn.
Place seam-side down on baking sheet.
Brush with egg wash, avoiding the mold.
Bake for 20-25 minutes until deep golden brown and crispy. The pastry should be nicely baked.
Let cool 5 minutes, then carefully twist and remove from molds.
Cool completely on wire rack.

ASSEMBLE THE CREAM HORNS:
These are raspberry crème diplomat with white chocolate pistachio center.
First, pipe white chocolate pistachio filling into the center of each horn, filling about halfway.
Cut raspberry gel into small pieces or blend until spreadable.
Add a layer of raspberry gel around the pistachio filling.
Pipe raspberry crème diplomat around the gel and to fill the rest of the horn generously.
Finish by piping more diplomat cream at the opening, creating decorative swirls.

GARNISH:
Dip the cream end in crushed pistachios.
Place a fresh raspberry on top of the cream.
Dust lightly with powdered sugar.
Serve immediately or refrigerate for up to 4 hours.