{"id":15206,"date":"2017-02-04T16:01:56","date_gmt":"2017-02-04T14:01:56","guid":{"rendered":"https:\/\/nataliel8.sg-host.com\/?p=15206\/"},"modified":"2022-01-15T10:38:34","modified_gmt":"2022-01-15T08:38:34","slug":"pistachio-paris-brest","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/pistachio-paris-brest\/","title":{"rendered":"Pistachio Paris Brest"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">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.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">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&#8217;m sure you&#8217;ll love this dessert!<\/p>\n<div id=\"attachment_15203\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-15203\" class=\"wp-image-15203\" title=\"Pistachio Paris Brest\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/02\/pistachio_paris_brest-s.jpg\" alt=\"Pistachio Paris Brest\" width=\"800\" height=\"1200\" \/><p id=\"caption-attachment-15203\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><\/p>\n<p><script>\/\/ \n<br \/>\n     (adsbygoogle = window.adsbygoogle || []).push({});<br \/>\n\/\/ <\/script><\/p>\n<p><!--WPRM Recipe 21516--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Pistachio Paris Brest<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<p><\/p>\n<\/p>\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For the choux pastry:<\/h4>\n<ul>\n<li>125 ml. milk<\/li>\n<li>1\/2 tsp. salt<\/li>\n<li>10 grams sugar<\/li>\n<li>50 grams butter<\/li>\n<li>75 grams all-purpose flour<\/li>\n<li>2-3 large eggs<\/li>\n<\/ul>\n<h4>Decoration:<\/h4>\n<ul>\n<li>50-60 grams coarsely chopped pistachios<\/li>\n<\/ul>\n<h4>For pistachio cream:<\/h4>\n<ul>\n<li>500 ml. milk<\/li>\n<li>3 large egg yolks<\/li>\n<li>100 grams sugar<\/li>\n<li>45 grams cornstarch<\/li>\n<li>1 tsp. vanilla extract<\/li>\n<li>200 grams soft butter<\/li>\n<li>200 grams pistachio paste<\/li>\n<\/ul>\n<h4>For serving:<\/h4>\n<ul>\n<li>Sugar powder<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<ol>\n<li>Choux pastry: in a medium pot place milk, salt, sugar and butter and heat to a full boil.<\/li>\n<li>Add flour, lower the heat and mix well until a lump of dough is formed.<\/li>\n<li>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.<\/li>\n<li>Add half of the eggs and continue to blend on medium speed. The dough will look like it&#8217;s falling apart, but keep on beating and it&#8217;ll come together again.<\/li>\n<li>Continue to gradually add in the eggs until the dough is flexible. Do the &#8220;finger test&#8221;, 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 &#8211; add a little more egg and continue mixing.<\/li>\n<li>When the dough is ready transfer it into a piping bag fitted with 2 cm serrated piping tip.<\/li>\n<li>Pipe 7-8 cm diameter circles on an oven tray lined with baking paper. Generously sprinkle chopped pistachios on top for decoration.<\/li>\n<li>Preheat oven to 170c degrees.<\/li>\n<li>Bake for 25-30 minutes or until golden, puffed and set.<\/li>\n<li>Cool completely at room temperature and cut each Paris Brest into 2 equal parts.<\/li>\n<li>Pistachio cream: In medium saucepan place milk, egg yolks, sugar, cornstarch and vanilla and beat well until combined.<\/li>\n<li>Place the pot over medium heat and cook while whisking constantly until you get a uniform, dense and very stable cream.<\/li>\n<li>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.<\/li>\n<li>In a mixer bowl place butter and pistachio paste and whip until blended and creamy.<\/li>\n<li>Add the cold pastry cream and continue whipping at high speed until very stable, glossy cream is formed.<\/li>\n<li>Transfer the cream into a pastry bag with serrated 2 cm piping tip and pipe generous mounds in the Paris Brest.<\/li>\n<li>Close each Paris Brest with the top part and sprinkle with sugar powder.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">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.<\/li>\n<li style=\"text-align: left\">The cream can be prepared a day in advance before assembling the desserts.<\/li>\n<li style=\"text-align: left\">Instead of pistachios you can use any other type of nuts you love for decoration.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_15202\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-15202\" class=\"wp-image-15202\" title=\"Pistachio Paris Brest\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/02\/pistachio_paris_brest2-s.jpg\" alt=\"Pistachio Paris Brest\" width=\"800\" height=\"533\" \/><p id=\"caption-attachment-15202\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":35080,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1599],"tags":[1645,1807],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pistachio Paris Brest | Lil&#039; Cookie<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lilcookie.com\/pistachio-paris-brest\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pistachio Paris Brest | Lil&#039; Cookie\" \/>\n<meta property=\"og:description\" content=\"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 [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.lilcookie.com\/pistachio-paris-brest\/\" \/>\n<meta property=\"og:site_name\" content=\"Lil&#039; Cookie\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/lilcookieblog\/\" \/>\n<meta property=\"article:author\" content=\"#\" \/>\n<meta property=\"article:published_time\" content=\"2017-02-04T14:01:56+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-01-15T08:38:34+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2021\/12\/pistachio_paris_brest2-s.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1500\" \/>\n\t<meta property=\"og:image:height\" content=\"1000\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Natalie\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Natalie\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.lilcookie.com\/pistachio-paris-brest\/\",\"url\":\"https:\/\/www.lilcookie.com\/pistachio-paris-brest\/\",\"name\":\"Pistachio Paris Brest | Lil&#039; Cookie\",\"isPartOf\":{\"@id\":\"https:\/\/www.lilcookie.com\/#website\"},\"datePublished\":\"2017-02-04T14:01:56+00:00\",\"dateModified\":\"2022-01-15T08:38:34+00:00\",\"author\":{\"@id\":\"https:\/\/www.lilcookie.com\/#\/schema\/person\/33c11827628c2c54f6ad460a01b12498\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.lilcookie.com\/pistachio-paris-brest\/\"]}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.lilcookie.com\/#website\",\"url\":\"https:\/\/www.lilcookie.com\/\",\"name\":\"Lil&#039; Cookie\",\"description\":\"Sweet Baking Blog\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.lilcookie.com\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.lilcookie.com\/#\/schema\/person\/33c11827628c2c54f6ad460a01b12498\",\"name\":\"Natalie\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.lilcookie.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/5c707fd99fca6b1807eb6df1cb44847d?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/5c707fd99fca6b1807eb6df1cb44847d?s=96&d=mm&r=g\",\"caption\":\"Natalie\"},\"sameAs\":[\"https:\/\/www.lilcookie.com\",\"#\"]}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Pistachio Paris Brest | Lil&#039; Cookie","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.lilcookie.com\/pistachio-paris-brest\/","og_locale":"en_US","og_type":"article","og_title":"Pistachio Paris Brest | Lil&#039; Cookie","og_description":"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 [&hellip;]","og_url":"https:\/\/www.lilcookie.com\/pistachio-paris-brest\/","og_site_name":"Lil&#039; Cookie","article_publisher":"https:\/\/www.facebook.com\/lilcookieblog\/","article_author":"#","article_published_time":"2017-02-04T14:01:56+00:00","article_modified_time":"2022-01-15T08:38:34+00:00","og_image":[{"width":1500,"height":1000,"url":"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2021\/12\/pistachio_paris_brest2-s.jpg","type":"image\/jpeg"}],"author":"Natalie","twitter_misc":{"Written by":"Natalie","Est. reading time":"1 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.lilcookie.com\/pistachio-paris-brest\/","url":"https:\/\/www.lilcookie.com\/pistachio-paris-brest\/","name":"Pistachio Paris Brest | Lil&#039; Cookie","isPartOf":{"@id":"https:\/\/www.lilcookie.com\/#website"},"datePublished":"2017-02-04T14:01:56+00:00","dateModified":"2022-01-15T08:38:34+00:00","author":{"@id":"https:\/\/www.lilcookie.com\/#\/schema\/person\/33c11827628c2c54f6ad460a01b12498"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.lilcookie.com\/pistachio-paris-brest\/"]}]},{"@type":"WebSite","@id":"https:\/\/www.lilcookie.com\/#website","url":"https:\/\/www.lilcookie.com\/","name":"Lil&#039; Cookie","description":"Sweet Baking Blog","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.lilcookie.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/www.lilcookie.com\/#\/schema\/person\/33c11827628c2c54f6ad460a01b12498","name":"Natalie","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.lilcookie.com\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/5c707fd99fca6b1807eb6df1cb44847d?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/5c707fd99fca6b1807eb6df1cb44847d?s=96&d=mm&r=g","caption":"Natalie"},"sameAs":["https:\/\/www.lilcookie.com","#"]}]}},"_links":{"self":[{"href":"https:\/\/www.lilcookie.com\/wp-json\/wp\/v2\/posts\/15206"}],"collection":[{"href":"https:\/\/www.lilcookie.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lilcookie.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lilcookie.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lilcookie.com\/wp-json\/wp\/v2\/comments?post=15206"}],"version-history":[{"count":8,"href":"https:\/\/www.lilcookie.com\/wp-json\/wp\/v2\/posts\/15206\/revisions"}],"predecessor-version":[{"id":40771,"href":"https:\/\/www.lilcookie.com\/wp-json\/wp\/v2\/posts\/15206\/revisions\/40771"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lilcookie.com\/wp-json\/wp\/v2\/media\/35080"}],"wp:attachment":[{"href":"https:\/\/www.lilcookie.com\/wp-json\/wp\/v2\/media?parent=15206"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lilcookie.com\/wp-json\/wp\/v2\/categories?post=15206"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lilcookie.com\/wp-json\/wp\/v2\/tags?post=15206"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}