Tahini Paris Brest with Pistachios

Servings 8 round 12-14 cm in diameter desserts
Author נטלי


For choux pastry:

  • 125 ml. milk
  • 125 ml. water
  • 1/4 tsp. salt
  • 60 grams sugar
  • 100 grams butter
  • 140 grams all-purpose flour
  • 3-4 beaten eggs
  • Sugar crystals for decoration

For halva cream:

  • 500 ml. heavy cream
  • 50 grams raw tahini paste
  • 50 grams honey
  • 2 tsp. instant vanilla pudding powder


  • 30-40 grams chopped roasted pistachios
  • Sugar powder


  1. Choux pastry: in a medium saucepan over high heat put milk, water, salt, sugar and butter and bring to a strong boil. It is important to make sure the butter melts completely.
  2. Once the mixture boils, remove from heat and add in the flour at once.
  3. With a wooden spoon, stir the mixture until smooth dough forms and separated from the sides of the pot.
  4. Transfer the dough to a mixer bowl with a paddle attachment and blend for 2-3 minutes, until slightly cooled.
  5. Add half of the beaten eggs and continue to beat on medium speed. The dough will look like it's falling apart, but keep on beating and it'll come together again.
  6. 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.
  7. When the dough is ready transfer it into a piping bag fitted with 2 cm serrated piping tip.
  8. Pipe 10-12 cm diameter circles on an oven tray lined with baking paper. Sprinkle a little sugar crystals for decoration.
  9. Preheat oven to 180c degrees.
  10. Bake for 20-25 minutes or until golden evenly. In the first 10 minutes of baking, it is important not to open the oven door.
  11. Cool completely at room temperature.
  12. Slice the paris brest into two parts with a paring knife.
  13. Halva cream: in a bowl of a mixer whip cream, tahini, honey and stabilizer until you get a uniform and very stable cream.
  14. Transfer the cream into a piping bag with 2 cm serrated piping tip.
  15. Sprinkle chopped pistachio generously over the cream and seal with the top part.
  16. Garnish with powdered sugar and serve.

Recipe Notes