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Pistachio Paris‑Brest
Paris‑Brest revisited with a crisp choux pastry, a sable crust made with brown sugar, and a homemade pistachio mousseline cream. An iconic French dessert, perfect for pastry lovers who want to elevate the classic with a green and indulgent twist.
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Critical Success Points
- • Rubbing the crust and keeping it very cold before baking.
- • Achieve the correct panade consistency (smooth ribbon).
- • Incorporate the eggs without whisking to avoid air.
- • Lower the oven temperature after the first 5 minutes.
- • Incorporate the cold butter into the pastry cream at the right temperature.
Safety Warnings
- • Boiling water and melted butter are very hot; handle with gloves or a kitchen towel.
- • The oven reaches 210°C; use oven mitts to remove the sheet.
- • The knife for cutting the choux must be well‑sharpened to avoid crushing them.
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