Pistachio Cream Mini Chimney Cakes

For the dough

makes about 15–17, for 12–13 cm (~5 in) tall molds

For brushing

For coating

For the filling

1. Make the dough the afternoon before: mix everything except the salt and butter, then cover and let it rest for about 40 minutes.

2. Knead in the salt and butter as well. You'll get a slightly sticky, soft dough.

3. Let it rest at room temperature for 3–6 hours, and once it has grown about 20–25% in volume, refrigerate it overnight.

4. If making it with yeast, use ½ cube of fresh yeast in the dough (no need to activate it).

5. Let the dough rest in the fridge overnight, and shape and bake it the next day!

6. The next day, roll it out on a floured surface to about 5–6 mm (¼ in) thick and cut it into roughly finger-wide strips.

7. Wind the dough onto the lightly buttered cylinder molds (rollers), leaving about a 2–3 mm gap between the dough strips.

8. Place them on a parchment-lined baking sheet and let them proof fully.

9. Before baking, brush them thinly with butter and roll them in the sugar.

10. Place them in an oven preheated to 180 °C (350 °F), where they bake to golden brown in about 15 minutes.

11. While still warm, carefully slide them off the tubes and let them cool.

12. For the cream, whip the heavy cream with the mascarpone and sugar into a stable whipped cream, then fold in the pistachio paste. Fill the cooled chimney cakes, and, if you like, sprinkle with chopped pistachios and freeze-dried raspberries.