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Pistachio praline paris brest

Pistachio Praline Paris Brest

This pistachio praline Paris Brest is a show-stopping dessert made of crisp choux pastry and an indulgent pistachio praline mousseline cream. It doesn’t require a stand or hand mixer so it’s perfect for a home baker!
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Prep Time 1 hr 30 mins
Cook Time 30 mins
Course Dessert
Cuisine French
Servings 1 8 inch pastry

Equipment

  • food processor (optional)
  • Saucepan or skillet
  • Baking sheet
  • Parchment paper
  • Piping bags
  • Large star tip (I use Ateco 828)

Ingredients
  

Pistacho praline

  • 2 tbsp (25g) water
  • 3 tbsp (35g) granulated sugar
  • 1 1/2 tbsp (30g) corn syrup
  • 1/8 tsp salt
  • 1/2 cup (60g) shelled, roasted pistachios

Pastry cream

  • 1 cup (240ml) milk
  • 1/8 tsp salt
  • 1 vanilla bean
  • 2 egg yolks
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp (12g) corn starch
  • 1 tbsp (14g) unsalted butter

Choux pastry

  • 4 tbsp (56g) unsalted butter, cut into 4 pieces
  • 1/4 cup (60g) water
  • 1/4 cup (60g) milk
  • 1/8 tsp salt
  • 1 tsp sugar
  • 1/2 cup (62g) all purpose flour
  • 2 eggs, beaten
  • 1 tsp milk (for egg wash)
  • crushed pistachios (for garnish)

Mousseline Cream

  • Pistachio praline (see above)
  • Pastry cream (see above)
  • 12 tbsp (170g) unsalted butter, room temperature

Assembly

  • 3 tbsp powdered sugar

Instructions
 

Make the pistachio praline

  • Line a baking sheet with parchment paper and set aside
  • In a pan, combine water, granulated sugar, corn syrup, and salt and stir until dissolved. Add the roasted pistachios and place over medium heat
  • Heat until the mixture reaches 320°F / 160°C. It should be a deep amber color
  • Use a spatula to spread the caramelized pistachios onto the prepared baking sheet. Let cool completely, which should take about 20 - 30 minutes
  • Once the praline is completely cooled, place in a food processor and mix on high speed until very finely ground

Make the pastry cream

  • In a sauce pan or skillet, add the milk. Slice the vanilla bean in half, scrape out the filling, and add the filling and the bean to the milk. Bring to a simmer on medium heat, stirring constantly. Remove from heat and let steep for 30 minutes to absorb the flavor.
  • Add the egg yolks, sugar, corn starch, and salt to a mixing bowl. Whisk together until the egg is light and fluffy and falls in ribbons off the whisk.
  • Slowly pour the hot milk mixture into the eggs, whisking as you pour. After all the milk has been added, return the mixture to the pan. Cook on medium heat, whisking constantly, until the cream has thickened. Remove from heat and stir in the butter until well incorporated. Pass through a fine mesh sieve to remove any lumps, and cover with plastic wrap. The plastic wrap should touch the top of the cream to prevent a film from forming. Let cool for 30 minutes, then place in the fridge to finish cooling.

Make the choux pastry

  • Combine butter, water, milk, salt, and granulated sugar in a medium saucepan or pot over medium heat, stirring until the butter has melted. Bring the mixture to a simmer and then reduce heat to low. Add all of the flour and stir until completely incorporated. The dough should be a thick ball. Press against bottom of sides of the pan for 1 minute to cook the flour and remove from heat.
  • Place ball of dough into a large mixing bowl and allow to cool for a few minutes before adding eggs.
  • Slowly add the beaten eggs in 3 or 4 batches. Between each batch, use a spatula to mix well and observe the texture of the dough. At first it will look clumpy and curdled, but will eventually become thick and glossy. Stop when you have a thick and pipeable texture. The batter should fall easily off your spatula, but have enough strength to leave behind a "V" shaped flag. I like to save at least 1-2 tbsp of egg to use as the egg wash.
  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and trace an 8 inch circle into the middle of the paper. Lightly brush the sheet with water. The water helps create extra humidity in the oven, which helps with puffing.
  • Fill a piping bag with pastry dough and cut off the tip to create a 1/2 inch opening. Pipe one ring of pastry along the 8 inch circle. Pipe a second ring along the inside of the first ring, making sure that they are touching. Pipe a third ring on top, in between the first two rings.
  • Mix the leftover egg from the pastry dough with 1 tsp milk to create an egg wash. Brush on the surface of the pastry, then sprinkle with crushed pistachios.
  • Bake for 15 minutes and then, making sure not to open the oven door, reduce oven temperature to 350 degrees F and bake for 10 - 15 more minutes until golden brown
  • Remove from oven and let cool completely on a wire cooling rack

Make the mousseline cream

  • In a large bowl, add the softened butter and pistachio praline. Mix with a spatula until the praline is evenly distributed. Add the pastry cream and whisk until light and fluffy
  • Place in a piping bag fitted with a large star tip

Assemble the Paris Brest

  • Once the pastry has fully cooled, use a serrated knife slice in half horizontally. Pipe a ring of cream on the bottom of the pastry. You should have just enough cream to pipe large loops
  • Cover the cream with the top half the pastry. Dust with powdered sugar
  • This pastry is best enjoyed the same day that it is made

Notes

  1. If you don't have a food processor, you can break the praline into pieces and put in a zip-top bag. Then use a rolling pin to smash and grind into as small of pieces as possible
Keyword choux pastry, pistachio