Pistachio Paris-Brest
Ingredients
- 360 g Butter, softened
- 118 g White Sugar, divided use
- 260 g Brown Sugar
- 360 g Flour
- Pistachio Croquant, recipe follows
- Choux Dough, your recipe
- Pistachio Praline, recipe follows
- Pistachio Cream, recipe follows
- Powdered Sugar, as needed
- Pistachios, chopped, as needed
PREPARATION
Beat together butter and sugars. Add flour and 60 grams of pistachio croquant. Place dough for craquelin crust between 2 sheets of wax paper, and roll out to 1-millimeter thickness; set aside.
Place choux dough in a pastry bag fitted with an 807 tip, and pipe out medium-sized rings of choux. Top each choux ring with a craquelin crust ring cut to the same size, lightly pushing the crusts down to secure them. Place in a 400°F oven, reduce heat to 350°F and bake 30 minutes or until browned; cool and set aside.
Halve pastry lengthwise. On the bottom half, pipe pistachio praline. Layer with pistachio croquant, followed by a ring of pistachio cream. Add top half and more pistachio praline, powdered sugar and chopped pistachios.
To make pistachio praline: Create caramel with 150 grams of sugar and 85 grams of water. Pour over 252 grams pistachios; cool. Grind until it forms a paste consistency. Add enough pistachio paste until a nutty green color is reached. Season with salt, to taste.
To make pistachio croquant: Cook 375 grams of sugar and 150 grams of water over high heat for 10 to 15 minutes. Remove from heat, and stir in 195 grams of chopped toasted pistachios. Pour over sheet tray lined with parchment paper. Cool and process until crumbled.
To make pistachio cream: Heat ½ kilogram sugar with 333 grams of water in a saucepan. Whisk in 16 egg yolks in a stream. Beat in 1.05 kilograms softened butter, pistachio paste as desired and 10 grams of salt.
Chef Michelle Palazzo | Frenchette, New York City