Tick off what you already have so you are able to determine what needs to be purchased.

Pate choux
250 gr. Choux
Diplomat Pistachio Cream
200 gr. Easy White Patisserie
500 gr. milk
500gr. Décor Up Gold
250 gr. Gran Pistachio
Pistachio Cremeux
100 gr. Brunella Pistachio
200 gr. milk
150 gr. sugar
250 gr. eggs
4 gr. gelatine
150 gr. GIOIA margarine
150 gr. Ariba White Discs 31%
White chocolate Rings
Caravella discs White
Crushed pistachios
Micro leaves


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


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.

Products Used

Scroll to Top