Paris-brest À La Pistache Recipe
Make Paris-brest À La Pistache Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pâte à choux (Choux pastry)
Pistachio crème mousseline (pastry cream + buttercream)
Finish & garnish
Method
Pâte à choux (Choux pastry)
- 1
Prepare oven and sheet
Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper. Fit a large round or 1/2-inch tip into a pastry bag (or cut a 1/2-inch opening).
- 2
Make choux dough
In a medium saucepan over medium heat combine 1 cup water, 1/4 cup milk, 1/2 cup unsalted butter, 1 tablespoon sugar and 1/2 teaspoon salt. Bring to a rolling simmer until butter is fully melted. Remove pan from heat, add 1 cup flour all at once and stir vigorously with a wooden spoon until mixture pulls away from the sides and forms a smooth ball (about 30 seconds). Return pan to low heat and cook, stirring constantly, for 15–30 seconds to dry the paste slightly.
- 3
Incorporate eggs
Transfer the dough to a mixing bowl. Beat with a wooden spoon or paddle on medium speed for 1 minute to cool slightly. Add eggs one at a time, beating well after each addition until fully incorporated and the dough is smooth, shiny and drops slowly from the spoon in a thick ribbon. You may not need all 4 eggs; stop when dough is glossy and holds a soft peak. Final consistency should be pipeable but not runny.
- 4
Pipe the ring
Fit the dough into the prepared pastry bag. Pipe rings about 9–10 inches (23–25 cm) in diameter on parchment— pipe a continuous ring, then pipe a second ring directly on top of the first for height. Leave at least 2 inches between rings if you make more than one.
- 5
- 6
Bake
Bake at 400°F (200°C) for 15 minutes, then lower oven to 350°F (175°C) and continue baking for 20–25 minutes more until puffed, deep golden, and dry to the touch. Avoid opening the oven during baking so they don't collapse.
- 7
Dry in oven
When done, turn off the oven, crack the door open, and let the rings sit in the warm oven for 10–15 minutes to dry completely. Remove to a wire rack to cool fully before filling (at least 30 minutes).
Pistachio crème mousseline (pastry cream + buttercream)
- 8
- 9
Temper eggs and cook
Slowly pour about 1/3 of the hot milk into the yolk mixture while whisking constantly to temper. Then pour tempered yolk mixture back into the saucepan with the remaining milk. Return to medium heat and whisk constantly until the custard thickens and comes to a gentle boil, about 2–4 minutes. Keep whisking and cook for another 30–60 seconds so the cornstarch is fully activated.
- 10
Finish pastry cream
Remove from heat and whisk in 3 tablespoons unsalted butter until smooth. Pour the pastry cream into a shallow bowl, press a piece of plastic wrap directly on the surface to prevent skin, and chill until cold (about 2 hours or in the refrigerator for 45–60 minutes if you spread it thin).
- 11
Make pistachio buttercream
In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer), beat 8 tablespoons room-temperature unsalted butter on medium-high speed until pale and fluffy, 2–3 minutes. Add 3/4 cup pistachio paste and beat until combined. If you want a brighter green color, add a drop or two of optional green food coloring and mix.
- 12
Combine to make mousseline
Once the pastry cream is fully chilled, beat it briefly to loosen. With the mixer on low, add the chilled pastry cream to the pistachio butter in three additions, mixing until fully incorporated and smooth to create a crème mousseline. Fold in 1/4 cup finely chopped pistachios for texture. Taste and adjust sweetness or pistachio intensity by adding a tablespoon of sugar or a teaspoon more pistachio paste if desired.
- 13
Chill until slightly firm
Cover and chill the pistachio crème mousseline for 20–30 minutes so it firms enough to pipe, but keep it soft enough to be creamy.
Assembly & finish
- 14
Split the ring
Using a long serrated knife, carefully slice each cooled choux ring horizontally into two even layers (top and bottom). Place the bottom half on a serving plate.
- 15
Pipe the filling
Fit a piping bag with a large round tip or star tip. Fill the bag with the chilled pistachio crème mousseline and pipe neat mounds or a continuous coil of cream on the bottom ring, leaving a small gap in the center for a nicer look. If you like, sprinkle a few chopped pistachios between piped rings for extra texture.
- 16
Top and garnish
Set the top half of the choux ring gently on the filling. Dust the top with powdered sugar and press a few coarsely chopped roasted pistachios onto the cream edges so they adhere. Chill for 20–30 minutes to set slightly before serving.
- 17
Serve
Slice into portions with a serrated knife and serve chilled or at cool room temperature. Leftovers keep covered in the refrigerator for up to 2 days (pastry will soften with time).