Paris-Brest Revisited with Pistachio Praline

 

Ingredients:

For the choux pastry:
125 ml water
50 g butter
75 g flour
2 eggs
1 pinch of salt

For the pistachio praline:
200 g pistachios
150 g sugar
50 ml water

For the pistachio mousseline cream:
500 ml milk
4 egg yolks
100 g sugar
50 g flour
200 g butter

150 g pistachio praline

Instructions:

Choux pastry: Preheat the oven to 200°C.  Heat the water, butter and salt. Add the flour all at once and stir vigorously until the dough pulls away from the sides. Remove from the heat and stir in the eggs one at a time. Form a crown of cabbage on a baking sheet and bake for 25-30 minutes.

Pistachio praline: Make a caramel with sugar and water. Add the pistachios and toss until well coated. Leave to cool, then blend until you get a smooth paste.

Mousseline cream: Heat the milk. Whisk the egg yolks with the sugar, then add the flour. Pour in the hot milk, return to the heat and thicken. Leave to cool, then add the soft butter and pistachio praline.

Assembly: Cut the choux wreath in half, garnish with pistachio mousseline cream, then close. Sprinkle with icing sugar.