Paris Brest is one of my favorite desserts to make with choux pastry. This is a classical French dessert that was originally inspired by the bike race between Paris and Brest, and got famous worldwide ever since. in between two golden, crunchy choux pastry rings lays a generous layer of cream with lots of hazelnuts on top.
The most known and classical version of Paris Brest is made with praline paste (caramelized hazelnuts paste), but this time I decided to change the traditional flavors and make it with pistachio paste and lots of chopped pistachios on top. If you like pistachios I’m sure you’ll love this dessert!
Photo: Natalie Levin
Pistachio Paris Brest
Servings 8 Paris-Brest about 8cm in diameter (before baking)
Ingredients
For the choux pastry:
- 125 ml. milk
- 1/2 tsp. salt
- 10 grams sugar
- 50 grams butter
- 75 grams all-purpose flour
- 2-3 large eggs
Decoration:
- 50-60 grams coarsely chopped pistachios
For pistachio cream:
- 500 ml. milk
- 3 large egg yolks
- 100 grams sugar
- 45 grams cornstarch
- 1 tsp. vanilla extract
- 200 grams soft butter
- 200 grams pistachio paste
For serving:
- Sugar powder
Instructions
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Choux pastry: in a medium pot place milk, salt, sugar and butter and heat to a full boil.
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Add flour, lower the heat and mix well until a lump of dough is formed.
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Transfer the dough into a mixer bowl with a paddle attachment and mix at medium-high speed for 2-3 minutes until the dough has cooled slightly.
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Add half of the eggs and continue to blend on medium speed. The dough will look like it's falling apart, but keep on beating and it'll come together again.
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Continue to gradually add in the eggs until the dough is flexible. Do the "finger test", and check whether a thin string of dough is formed between 2 fingers. If the dough is ready and there is no need to add the remaining egg. If still not sufficiently flexible - add a little more egg and continue mixing.
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When the dough is ready transfer it into a piping bag fitted with 2 cm serrated piping tip.
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Pipe 7-8 cm diameter circles on an oven tray lined with baking paper. Generously sprinkle chopped pistachios on top for decoration.
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Preheat oven to 170c degrees.
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Bake for 25-30 minutes or until golden, puffed and set.
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Cool completely at room temperature and cut each Paris Brest into 2 equal parts.
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Pistachio cream: In medium saucepan place milk, egg yolks, sugar, cornstarch and vanilla and beat well until combined.
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Place the pot over medium heat and cook while whisking constantly until you get a uniform, dense and very stable cream.
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Remove from heat and transfer into a flat container. Cover the surface of the cream with plastic wrap and refrigerate for 2-3 hours or until the cream is completely cold and set.
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In a mixer bowl place butter and pistachio paste and whip until blended and creamy.
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Add the cold pastry cream and continue whipping at high speed until very stable, glossy cream is formed.
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Transfer the cream into a pastry bag with serrated 2 cm piping tip and pipe generous mounds in the Paris Brest.
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Close each Paris Brest with the top part and sprinkle with sugar powder.
Recipe Notes
- The Paris Brest are at their best on the day of preparation, but you can keep it in a closed container in the refrigerator up to 3 days.
- The cream can be prepared a day in advance before assembling the desserts.
- Instead of pistachios you can use any other type of nuts you love for decoration.
Photo: Natalie Levin