Paris-brest Revisité Recipe
Classic French pastry created in 1910 in honor of the Paris-Brest bicycle race: Chou pastry, pistachio butter cream
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Ingredients
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Choux Pastry
Pistachio Butter Cream
Garnish
Method
Choux Pastry Preparation
- 1
Make the Choux Pastry
In a saucepan, combine water, butter, and salt and bring to a boil. Remove from heat and add flour, stirring vigorously until the mixture forms a ball. Allow to cool slightly before adding eggs one at a time, mixing well after each addition. Pipe the dough into a circular shape on a baking sheet lined with parchment paper. Bake at 200°C (400°F) for 25-30 minutes until golden and puffed. Let cool completely.
Pistachio Butter Cream Preparation
- 2
Prepare the Butter Cream
In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, mixing until combined. Add pistachio paste, heavy cream, and vanilla extract, and beat until light and fluffy.
