Pistachio Paris‑Brest

Ingredients

• 50 g Brown sugar (or raw sugar, otherwise white sugar)
• 50 g All-purpose flour
• 40 g Unsalted butter (cold, cut into small dice)
• 125 g Water
• 60 g Unsalted butter (for choux pastry)
• 80 g All-purpose flour (for choux pastry)
• 125 g Whole eggs (about 2 large eggs, weighed)
• 1 pinch Salt
• 1 pinch Sugar
• 250 ml Whole milk (preferably whole for richer flavor)
• 2 g Tonka bean (grated, very aromatic)
• 4 pcs Egg yolks (about 80 g)
• 27 g Cornstarch (Maïzena)
• 80 g Granulated sugar
• 150 g Unsalted butter (for the mousseline) (cold, in small cubes)
• 30 g Pistachio paste (100 % pistachio, oil‑free) (about 2 tablespoons)
• 30 g Honey (about 2 tablespoons)
• 5 ml Extra‑virgin olive oil (1 teaspoon)
• for sprinkling Powdered sugar

Instructions

1. Prepare the sable crust

   Mix the brown sugar, flour and cold butter in a bowl. Rub between the fingertips until a sandy texture is achieved where the butter is well incorporated.

   Time: PT5M

2. Form and chill the sable crust

   Roll out the dough between two sheets of parchment paper to about 2 mm thickness, cut discs using a cookie cutter, place them on a sheet lined with parchment and put them in the freezer (or refrigerator) for 1 hour so the butter hardens.

   Time: PT1H

3. Make the choux pastry (panade)

   In a saucepan, bring 125 g water to a boil with a pinch of salt, a pinch of sugar and 60 g butter. Off the heat, add 80 g flour all at once, stir vigorously until a homogeneous dough forms that pulls away from the sides.

   Time: PT5M

   Temperature: 100°C

4. Cool the panade slightly

   Transfer the panade to a bowl, let it warm for 5 minutes while stirring with a spatula to avoid a skin forming.

   Time: PT5M

5. Incorporate the eggs

   Add the weighed eggs (125 g) in several batches, mixing gently with the spatula or wooden spoon. Do not whisk; avoid incorporating air.

   Time: PT5M

6. Pipe the choux

   Transfer the dough to a pastry bag, pipe small choux (about 4 cm in diameter) onto a parchment‑lined sheet.

   Time: PT10M

7. Bake the choux

   Preheat the oven to 210°C, bake the choux for 5 minutes, then immediately lower the temperature to 180°C and continue baking for 35‑45 minutes until they are golden and dry to the touch.

   Time: PT40M

   Temperature: 210°C

8. Cool the choux

   Remove the choux from the oven, place them on a rack and let cool completely (about 30 minutes) before handling.

   Time: PT30M

9. Prepare the pastry cream

   Heat 250 ml whole milk with the grated tonka bean. Meanwhile, whisk 4 egg yolks with 80 g sugar and 27 g cornstarch. Pour the hot milk over the mixture while whisking, return everything to the saucepan and cook over medium heat until thickened (≈7 minutes).

   Time: PT12M

   Temperature: 90°C

10. Incorporate the butter (mousseline cream)

    Let the pastry cream cool to about 40°C, then incorporate 150 g cold butter in small cubes, whisking gently until a smooth, glossy texture is achieved.

    Time: PT5M

11. Flavor with pistachio

    Mix 30 g pistachio paste, 30 g honey and 5 ml olive oil into the mousseline cream. Blend well.

    Time: PT3M

12. Assemble the Paris‑Brest

    Cut each choux in half horizontally. Place the cold crust on the lower half, generously fill with pistachio cream using a pastry bag, close with the upper half. Dust with powdered sugar.

    Time: PT5M

13. Chill

    Place the assembled Paris‑Brests in the refrigerator for 2‑3 hours so the cream firms up.

    Time: PT2H

    Temperature: 4°C

Nutrition Facts

Calories

460

Protein

6 g

Carbohydrates

45 g

Fat

25 g

Fiber

2 g