Puff Paradise

(Multi-task recipe)

1. Preheat the oven to 200C fan forced, and line two baking trays with baking paper.
2. Place the water, milk, butter, sugar and salt into a saucepan over medium-high heat and bring to a rolling boil.
3. Remove the saucepan from the heat. Add all the flour at once and stir vigorously with a wooden spoon until a smooth dough forms.
4. Return the saucepan to medium heat and cook the dough for 2 minutes, stirring constantly, until a thin film forms on the base of the pan.
5. Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment. Beat for 2-3 minutes to cool slightly and release excess steam.
6. Add the eggs one at a time, beating well after each addition until fully incorporated. The finished choux pastry should be smooth, glossy and fall from the paddle in a thick "V" shape.
7. Transfer the choux pastry to a piping bag fitted with a large plain round nozzle.
8. Pipe approximately 30 rounds, each about 3-4 cm in diameter, onto the prepared trays, leaving space between each. Smooth any peaks with a damp fingertip.
9. Bake at 200C for 20 minutes without opening the oven door.
10. Reduce the oven temperature to 170C and continue baking for 12–15 minutes, until deep golden and crisp.
11. Remove the profiteroles from the oven, pierce a small hole in the base of each one, then return them to the oven for 5 minutes to dry out. Transfer to a wire rack and cool completely.
12. Combine the sugar in a clean saucepan. Stirring constantly.
13. Bring to the light boil and cook without stirring until the caramel reaches 170–175C, or a deep amber colour.
14. Reduce the oven temperature to 160C. Spread the pistachios onto a lined baking tray and roast for 8–10 minutes, until fragrant but not browned.
15. Transfer the pistachios to a food processor. Blend until finely ground, then add the salt.
16. With the motor running, slowly drizzle in the oil and blend for 5–10 minutes, scraping down the bowl as needed, until smooth and glossy. Stir through the vanilla, if using, and cool completely.
17. Increase the oven temperature to 170°C fan forced.
18. Separate the kataifi pastry into short strands. Toss with the melted butter until evenly coated.
19. Spread the kataifi onto a lined baking tray and bake for 8–10 minutes, stirring halfway through, until golden and crisp.
20. Place the white chocolate into a heatproof bowl.
21. Heat the cream until just simmering, then pour it over the white chocolate.
22. Stir until smooth, then mix through the orange blossom water. Allow the chocolate to cool until dip-able.
23. Whip the thickened cream to soft peaks, adding the mascarpone, pistachio paste, icing sugar and vanilla until smooth.
24. Gently fold the whipped cream into the pistachio mixture until fully combined.
25. Just before filling the profiteroles, gently fold through the cooled toasted kataifi to maintain its crisp texture.
26. Using the hole in the base of each profiterole, pipe in the pistachio chantilly until almost full.
27. Dip a small amount of the white chocolate ganache on the top of each profiterole to create a coating and sprinkle with pistachios. Wipe away any excess filling.
28. Working quickly while the caramel is still warm, dip the top of each profiterole into the caramel.
29. Stack the profiteroles inside a cone shape, holding each one in place for a few seconds until the caramel sets.
30. Decorate with chopped pistachios and dried rose petals. Serve immediately.