Pistachio Paris Brest Recipe

Pistachio Paris Brest

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. 


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


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.


  • 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.

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