Pistachio Paris-Brest - Vegetarian
The Pistachio Paris-Brest is a celebration of refined French pastry, combining the light, airy choux pastry with a decadent, creamy pistachio filling. The gentle sweetness of the cream paired with the nutty crunch of pistachios makes for an elegant dessert that is as pleasing to the eye as it is to the palate.
Ingrédients
- 1/2 cup water
- 1/2 cup milk
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup butter
- 1 cup flour
- 4 large eggs
- 1/2 cup unsalted pistachios, finely chopped
- 1/2 cup pistachio paste
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a saucepan, combine the water, milk, salt, sugar, and butter. Heat over medium until the butter melts and the mixture begins to boil.
- Remove from heat and add the flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.
- Return the saucepan to the stove on low heat and cook for another 2-3 minutes to dry out the dough slightly.
- Transfer the dough to a bowl and let it cool for 5 minutes. Add the eggs one at a time, beating well after each addition until smooth and glossy.
- Using a piping bag fitted with a large round tip, pipe the dough into a circular shape on the prepared baking sheet, about 8 inches in diameter.
- Bake for 30-35 minutes until puffed and golden brown. Allow to cool completely.
- Meanwhile, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Fold in the pistachio paste.
- Cut the cooled choux pastry ring horizontally. Pipe or spoon the pistachio cream on the bottom half, then place the top half back on.
- Sprinkle with finely chopped pistachios and a dusting of powdered sugar before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 450kcal | Carbohydrates: 30g | Protéines: 6g | Fat: 35g | Sucre: 15g
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