Indulge in the exquisite Pistachio Paris Brest, a delightful French pastry featuring a light, airy choux pastry ring filled with pistachio praline and luscious pistachio mousseline cream. Topped with slivered pistachios, this elegant dessert is an irresistible treat for everyone to enjoy.
INGREDIENTS
Pistachio Craquelin
- 1/2 cup butter
- 1/2 cup brown sugar
- 1 cup flour
- Pinch of salt
- 1 tbsp Peppertux Unsweetened Pistachio Butter
Choux Pastry
- 1/2 cup butter
- 1/2 cup milk
- 1/2 cup water
- 1 tbsp sugar
- Pinch of salt
- 1 cup flour
- 4 eggs
- Egg wash: 1 egg + splash of milk
Pistachio Mousseline Cream
- 2 cups milk
- 1/2 cup sugar
- 4 egg yolks
- 2 tbsp corn starch
- 1/2 cup butter, softened
- 1 cup Peppertux Unsweetened Pistachio Butter
Pistachio Praline
- 1/2 cup Peppertux Original Pistachio Butter
Garnish: Chopped, slivered or whole pistachios
INSTRUCTIONS
Pistachio Craquelin
- In a stand mixer or a large mixing bowl, combine butter, brown sugar, flour, salt and Peppertux Unsweetened Pistachio Butter.
- Place dough between 2 sheets of parchment paper and roll out to 1/8” in thickness. Set aside.
Choux Pastry
- In a large saucepan, combine butter, milk water, sugar and salt over medium heat until the liquid comes to a boil, roughly 2-3 minutes.
- Remove from the heat and add flour. Mix thoroughly with a spatula until no lumps remain.
- Cook the dough under medium-high heat, for another 2-3 minutes, or until you see a thin layer of starchy skin forming on the bottom of the pan.
- Place dough in a stand mixer and let cool. Whisk the eggs in one at a time under high speed so you ensure the dough doesn’t cook the egg.
- Immediately place the dough in a piping bag.
- Preheat oven to 375 degrees Fahrenheit.
- Pipe out medium-sized rings, roughly 2” apart.
- Using cookie cutters, cut the pistachio craquelin (the same size as the choux pastry rings). Top the choux pastry rings with the pistachio craquelin.
- Bake for 30 minutes and let cool.
Pistachio Mousseline Cream
- In a saucepan, heat milk and sugar until sugar is dissolved.
- In a separate bowl, whisk egg yolks with corn starch.
- Slowly add the milk mixture into the egg yolks while whisking vigorously, ensuring the eggs aren’t cooked with the hot milk.
- Move the pastry cream back to the saucepan and heat for 2-3 minutes under low heat, or until the cream slightly thickens.
- Using a stand mixer, stir in softened butter and Peppertux Unsweetened Pistachio Butter until well combined. Transfer to a piping bag.
Assemble
- Once the pastry has fully cooled, slice it in half horizontally.
- Fill the bottom of the pastry with the pistachio praline, or Peppertux Original Pistachio Butter.
- Totally optional but highly recommended: place pistachio pieces on top of the pistachio praline.
- Pipe a thick ring (or multiple rings :)) of pistachio mousseline. Cover with the other half of the pastry.
- Gently pipe more pistachio praline on top of the uppermost layer. Sprinkle pistachio pieces on top and voila! You’ve finally made the most delicious pistachio Paris Brest.