Orange and Pistachio Gateau St Honore

Today I set myself a challenge and baked a Gateau St Honore. This is a puff pastry base with pistachio creme patisserie filled choux buns dipped in caramel, and orange whipped cream. It is sprinkled with chopped pistachios.

The pastry base puffed a little more than expected, perhaps more than I wanted, so I ended up breaking in the centre to allow for more space to fill with cream. The creme patisserie was a little runny, but piped into the choux buns well and has a deep pistachio flavour. It is delicious if you can get over the green colour! I am fairly happy with the choux puffs I baked (for once) although they are quite large for the size of dessert I ended up making. But if this is the only issue with them then I am not too bothered. The orange cream is citrussy and adds a lovely lightness to the whole thing.