Paris-brest, Pistachio Praline Recipe

Prepare oven and piping

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper. Fit a piping bag with a 1/2" to 3/4" plain round tip (or use a star tip if you prefer more texture). Mark 8 circles about 3.5–4 inches (9–10 cm) diameter on parchment, spaced well apart. Invert the paper and transfer marks to the underside for guidance.

Make the choux: In a medium saucepan combine milk, water, butter, granulated sugar, and salt. Bring to a vigorous simmer over medium heat until butter is fully melted and mixture just reaches a boil.

Add flour all at once, reduce heat to low, and stir vigorously with a wooden spoon until the mixture pulls away from the pan and forms a smooth ball (about 1–2 minutes). Continue stirring 30 seconds to cook the flour slightly.

Transfer the dough to a bowl of a stand mixer fitted with the paddle (or leave in pan and let cool 2–3 minutes). Beat on low to release steam for about 1 minute. Add eggs one at a time, mixing well and waiting until each is fully incorporated before adding the next. The final dough should be glossy and fall in a thick ribbon from the paddle. You may not need all 4 eggs or may need a touch more — use quantity listed as guideline (aim for texture rather than exact count).

Transfer dough to the prepared piping bag. Pipe 8 rings, piping a continuous 3.5–4 inch circle for the base and then a second ring on top of the first (stacked rings) to make a generous wheel about 1.5 inches tall. Smooth any peaks with a wet finger.

Brush each ring with egg wash and sprinkle evenly with chopped pistachios and sliced almonds. This will give the Paris-Brest its nutty crust.

Bake at 400°F (200°C) for 10 minutes, then reduce oven temperature to 350°F (175°C) and bake for an additional 20–25 minutes until puffed, deep golden, and crisp. Do not open the oven during the first 25 minutes. If centers look doughy, bake a few minutes more but watch carefully to avoid burning nuts.

When baked, remove from oven and immediately pierce each ring in a few places with a skewer to release steam. Cool on a rack completely before filling (at least 1 hour).

Make caramel: In a heavy-bottomed saucepan combine granulated sugar and 2 tbs water. Cook over medium heat without stirring until sugar dissolves and turns a deep amber color (watch carefully; swirl pan if needed but avoid stirring).

Remove from heat and immediately stir in butter until melted and combined. Quickly add roasted pistachios and stir to coat completely with caramel. Spread the hot praline on a parchment-lined baking sheet into an even layer. Let cool completely and harden (about 20–30 minutes).

When cool, break praline into pieces and pulse in a food processor until a coarse powder forms, then continue processing until it becomes a paste — first crumbly, then a thick, spreadable paste. Add the optional oil and salt in the final pulses to loosen texture and bring out flavor. Stop when you have a glossy, spreadable pistachio praline. Measure out 1/2 cup for the mousseline and reserve the rest for garnish or folding into pastry cream if desired.

Make the crème pâtissière base: In a medium saucepan warm the milk with the split vanilla bean (scrape seeds into milk and add pod) until it’s very hot but not boiling. Remove from heat and let infuse 10 minutes if using bean. If using extract, add it later.

Whisk together sugar, egg yolks, and cornstarch in a bowl until pale and slightly thickened.

Temper the yolks: Remove the vanilla pod from the milk. Slowly pour about 1/3 of the hot milk into the yolk mixture while whisking constantly. Pour the tempered yolks back into the saucepan with the remaining milk, whisking to combine.

Return saucepan to medium heat and cook, whisking constantly, until the mixture comes to a boil and thickens to a pudding-like consistency (1–2 minutes). Continue cooking for another 30–60 seconds while whisking to eliminate any starchy taste.

Remove from heat. Pass the custard through a fine-mesh sieve into a clean bowl to remove any curdled bits and ensure smoothness. Press plastic wrap directly onto the surface to prevent a skin from forming. Chill until completely cold, at least 1 hour.

Finish the mousseline: Once custard is cold, beat the cold butter (cut into pieces) with a mixer until smooth and slightly aerated. Add the chilled pastry cream a few tablespoons at a time to the butter, beating until smooth and fully incorporated (this is the mousseline technique).

Stir in 1/2 cup pistachio praline paste and 1 tsp pistachio paste (if using) and salt. Taste and adjust for sweetness or pistachio intensity. If you kept extra praline, fold in a tablespoon or two for texture.

Chill the mousseline briefly until it firms slightly (15–20 minutes) so it is easy to pipe.

Prepare the choux rings for filling: Cut each cooled Paris-Brest ring horizontally through the middle (like a bagel) with a serrated knife so you have a top and bottom.

Pipe or spoon the pistachio mousseline onto the bottom halves: Transfer mousseline to a piping bag fitted with a large star or round tip and pipe generous mounds evenly around each ring until about 3/4 full (or spoon and spread). If you reserved some coarse praline, sprinkle a little between layers for crunch.

Place the tops back on gently. Dust lightly with powdered sugar and sprinkle with extra chopped pistachios. Chill for at least 20–30 minutes to set before serving to allow the flavors to marry and the filling to firm slightly.

Serve: Slice each Paris-Brest into portions or serve whole. Best eaten within 24 hours for peak texture; keep refrigerated and bring to cool room temperature 15–20 minutes before serving if desired.