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Paris-Brest with Pistachio and Raspberries

A delightful French pastry filled with luscious pistachio cream and topped with fresh raspberries, bringing joy to any gathering.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: French
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Choux Pastry
  • 80 grams 80 grams of butter
  • 200 ml 200 ml of water
  • 100 grams 100 g of flour
  • 3 pieces 3 eggs
  • 1 pinch 1 pinch of salt
  • 1 teaspoon 1 teaspoon of sugar
For the Pastry Cream
  • 250 ml 250 ml of milk
  • 2 pieces 2 egg yolks
  • 50 grams 50 g of sugar
  • 30 grams 30 g of maizena
  • 150 grams 150 g of soft butter
For the Filling and Decoration
  • 150 grams 150 g of pistachio dough
  • 250 grams 250 g of fresh raspberries
  • Pistachio powder
  • Ice sugar
  • Mint leaves for decoration

Method
 

Preparation
  1. Preheat your oven to 200 degrees C.
  2. In a pot, boil the water, butter, salt, and sugar together.
  3. Off the heat, add the flour all at once and mix until it forms a smooth dough. Let it cool slightly.
  4. Incorporate the eggs one at a time, mixing well after each addition to achieve a silky dough.
  5. On a baking paper-lined plate, form a circle of dough about 20cm in diameter.
  6. Bake for 30-35 minutes, then let it cool on a grill.
Making the Pastry Cream
  1. Heat the milk gently.
  2. In a bowl, whip the egg yolks with sugar and maizena, then gradually add the hot milk while stirring.
  3. Once thickened, allow the pastry cream to cool completely.
  4. Beat the softened butter until creamy, then fold in the cooled pastry cream until well combined.
Assembly
  1. Cut the Paris-Brest horizontally in half.
  2. Fill the bottom half with pistachio cream and add fresh raspberries.
  3. Top with cream roses and additional raspberries, then sprinkle with icing sugar and pistachio powder. Garnish with mint leaves.

Notes

Ensure your eggs are at room temperature for a fluffier dough. Don’t rush the cooling process of your dough.