Saint-Honoré with Salted Butter Caramel

Ingredients:

For the choux pastry:

125 ml water

50 g butter

75 g flour

2 eggs

1 pinch of salt

For the pistachio pastry cream:

500 ml milk

4 egg yolks

100 g sugar

50 g flour

100 g pistachio paste

For the caramel:

200 g sugar

50 ml water

For the filling:

Morello cherries in syrup

200 ml liquid cream (for whipped cream)

50 g icing sugar

Instructions:

Choux pastry: Preheat the oven to 200°C.  Bring the water, butter and salt to a boil. Add the flour all at once and stir until the dough pulls away from the sides. Let cool, then fold in the eggs one by one. Form puffs and a base in a circle on a baking sheet and bake for 20-25 minutes.

Pistachio custard: Heat the milk. Whisk the egg yolks with the sugar and flour. Pour in the hot milk, return to the heat and thicken. Stir in the pistachio paste.

Caramel: Heat the sugar and water until you get a golden caramel. Dip the puffs in the caramel and stick them around the base.

Assemble: Garnish the puffs with pistachio custard. Arrange the sour cherries on the base and add the puffs. Whip up the whipped cream and decorate the Saint-Honoré.