Le Paris-Brest (Print Version)
# Ingredients:
01 -
160g milk.
02 -
30g sugar.
03 -
30g eggs.
04 -
20g flour.
05 -
15g butter.
06 -
7g orange blossom water.
07 -
1 sheet of gelatin.
08 -
200g heavy cream.
09 -
120g pistachios.
10 -
50g sugar (for pistachios).
11 -
10g water.
12 -
120g milk (for choux pastry).
13 -
50g butter (for choux pastry).
14 -
85g flour (for choux pastry).
15 -
2-3 eggs (for choux pastry).
16 -
50g butter (for topping).
17 -
50g brown sugar.
18 -
25g flour (for topping).
19 -
25g almond flour.
20 -
100g pistachio praline.
21 -
150-200g fresh raspberries.
# Instructions:
01 -
Mix up some pastry cream, stir in the orange blossom water and melted gelatin. Let it chill, then fold in the whipped cream.
02 -
Prepare the choux dough, pipe it into rings, and place the topping right on before baking.
03 -
Bake at 190°C (375°F) for about 35 minutes.
04 -
Toast the pistachios, coat them in melted sugar, and set aside to cool.
05 -
Pipe the praline in the center, add raspberries and diplomat cream, sprinkle pistachios on top, then close it up.
06 -
Crush some pistachios for garnish and serve it straight away.
# Notes:
01 -
Best enjoyed within 4-6 hours after assembling.
02 -
You can make the parts ahead and put it together later.