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.
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’m sure you’ll love this dessert!
Pistachio Paris Brest
For the choux pastry:
- 125 ml. milk
- 1/2 tsp. salt
- 10 grams sugar
- 50 grams butter
- 75 grams all-purpose flour
- 2-3 large eggs
- 50-60 grams coarsely chopped pistachios
For pistachio cream:
- 500 ml. milk
- 3 large egg yolks
- 100 grams sugar
- 45 grams cornstarch
- 1 tsp. vanilla extract
- 200 grams soft butter
- 200 grams pistachio paste
- Sugar powder
Choux pastry: in a medium pot place milk, salt, sugar and butter and heat to a full boil.
Add flour, lower the heat and mix well until a lump of dough is formed.
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.
Add half of the eggs and continue to blend on medium speed. The dough will look like it's falling apart, but keep on beating and it'll come together again.
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.
When the dough is ready transfer it into a piping bag fitted with 2 cm serrated piping tip.
Pipe 7-8 cm diameter circles on an oven tray lined with baking paper. Generously sprinkle chopped pistachios on top for decoration.
Preheat oven to 170c degrees.
Bake for 25-30 minutes or until golden, puffed and set.
Cool completely at room temperature and cut each Paris Brest into 2 equal parts.
Pistachio cream: In medium saucepan place milk, egg yolks, sugar, cornstarch and vanilla and beat well until combined.
Place the pot over medium heat and cook while whisking constantly until you get a uniform, dense and very stable cream.
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.
In a mixer bowl place butter and pistachio paste and whip until blended and creamy.
Add the cold pastry cream and continue whipping at high speed until very stable, glossy cream is formed.
Transfer the cream into a pastry bag with serrated 2 cm piping tip and pipe generous mounds in the Paris Brest.
Close each Paris Brest with the top part and sprinkle with sugar powder.
- 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.
- The cream can be prepared a day in advance before assembling the desserts.
- Instead of pistachios you can use any other type of nuts you love for decoration.