Ingredients: 125 ml milk, 125 ml water, 100 grams butter, salt, 4 tablespoons sugar, 150 grams flour, 4 eggs, 1 lemon, 250 ml cream, 250 grams mascarpone, 1 vanilla pod, 95 grams pistachios, 375 grams icing sugar, 3 tablespoons hot water, edible silver pearls,
Preheat oven to 170 degrees. Bring 125 ml milk, 125 ml water, 100 grams butter, 1 tablespoon sugar and 1/2 teaspoon salt in a saucepan to boil. Add to the melted butter 150 grams sifted flour. Stir with a wooden spoon until a firm attachment which releases from the wall of the pan. Spoon the batter into a bowl and let it cool for about 10 minutes. Beat with a mixer on the lowest level 4 beaten eggs. Spoon the batter into the piping bag and make 40 piles with the size of a walnut on a lined baking sheet. Provide sufficient spacing. Bake the puffs in about 25 minutes until done. Let the puffs cool.
Grate the zest of 1 scrubbed lemon and squeeze the lemon (keep the lemon juice aside). Whip the cream with 3 tablespoons sugar and 250 grams mascarpone. Scrape the vanilla with a knife from 1 vanilla pod and stir together with the lemon zest and 95 grams chopped pistachios in to the cream. Spoon the cream into a (cleaned) piping bag, prick with a sharp, pointed knife a hole into the puffs and fill with the mixture.
Mix a little lemon juice and 375 icing sugar. Add 3 tablespoons hot water (or slightly more if needed) and stir until you have thick, white frosting (if you want a colour, you can now have a few drops of food coloring to make the colour). Dip the puffs into the frosting and let the frosting harden slightly. Make a cone of paper in between, where you can lay the puffs against it. Construct the puffs around the paper cone to create puffs tower. Garnish with edible silver beads. Enjoy!