Pistachio Paris Brest

Method

Pate Choux

Step 1

Put all the ingredients together in the mixer and beat on 2nd speed until it becomes a smooth dough.

Step 2

Pipe with a French star tip 10mm small donuts with a diameter of 6cm.

Step 3

Bake at 160 for 25-30 minutes.

Diplomat Pistachio Cream

Step 1

Place the easy white patisserie with the milk in the mixer and beat for 1 minute on the 1st speed.

Step 2

Add the vegetable cream and the gran pistachio and beat on the 3rd speed for 3 minutes.

Pistachio Cremeux

Step 1

Make a crème anglaish with the milk, the brunella pistachio, the sugar and the eggs.

Step 2

Add the softened gelatine, stir until it melts and finally add the margarine and the milk chocolate.

Step 3

Put in the fridge until it cool down.

Décor – White Chocolate Rings

Step 1

Melt the imitation white chocolate at 31 degrees

Step2

Put in a pastry bag and pipe thin ring 6cm in diameter on baking paper.

Step 3

Let the chocolate crystallize well.

Composition of the dessert

Cut the paris brest in half, put a line of gran pistachio with a pastry bag at the bottom, then put the diplomat pistachio cream in a bag with a French star and fill the paris brest in a rotating manner. Finally, put a line from the pistachio cremeux, sprinkle the cream with a few grated pistachios and close the top with the lid. Put a line of pistachio cremeux, stick a white chocolate ring on it, add a few broken pistachios and a few micro leaves.