Raspberry and Pistachio Puff Pastries

Whip the cream at medium speed, then high speed, until it forms stiff peaks but remains light. Be careful not to overbeat or it will turn into butter.
3. Assemble the pastries:
Once the pastries have cooled, carefully cut them in half widthwise (like a sandwich).
Using a piping bag (or a spoon), garnish the base of the puff pastries with vanilla whipped cream.
Arrange a few raspberries on the whipped cream. You can crush them lightly for a touch of tangy juice.
Close the puff pastries with the top part.
4. Finishing and decoration:
Sprinkle the puff pastries generously with icing sugar using a fine sieve.
Sprinkle each puff pastry with crushed pistachios for a crunchy texture and a nice touch of color.
Gourmet tip:
For an even more intense flavor, you can lightly roast the pistachios in a dry pan before crushing them.
Add a touch of raspberry jam under the whipped cream for even more deliciousness.
Serving:
Serve these puff pastries immediately to appreciate the contrast between the crispiness of the dough, the sweetness of the whipped cream and the acidity of the raspberries. Perfect to accompany a coffee or tea!