Paris Brest Praline and Pistachios by Chef Laurent Manrique

Rating: 
Yield: 
Serves 6
Ingredients: 
Pâte à choux Metric Grams (Original) Metric High-Volume Yield % Bakers % Comments
Yield 12 pieces 120 pieces
Milk 125 g 1250 g 26.04 % 166.67 %
Water 115 g 1150 g 23.96 % 153.33 %
Butter, unsalted 60 g 600 g 12.50 % 80.00 %
Flour, All-purpose 75 g 750 g 15.63 % 100.00 %
Eggs, whole 100 g 1000 g 20.83 % 133.33 % 2 large eggs yield 100 g
Salt Pinch Pinch 0.00 % 0.00 %
Pistachios, crushed 5 g 50 g 1.04 % 6.67 %
Total 480 g 4800 g 100.00 % 633.33 %


Method:

Bring butter, salt, and water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes.
Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs one at a time, until a soft peak forms when batter is touched with your finger. If peak does not form adjust consistency with additional eggs. Preheat oven to 175°C. Transfer the dough to a pastry bag fitted with a 1.25 cm plain round tip. Pipe the dough into mounds, about 3.75 cm high and keep 5 cm between each of them.
Wet a finger and go back and smooth down the points on each puff; top with crushed pistachios. Bake the puffs for 10 minutes (don't open the oven during that time), and then rotate the baking sheets from top to bottom if needed, lower heat to 150°C. Bake additional 10 to 15 minutes or until evenly golden-brown.

Pistachio Butter Metric Grams (Original) Metric High-Volume Yield % Comments
Butter, unsalted 140 g 1400 g 71.79 %
Pistachio, paste 55 g 550 g 28.21 %
Total 195 g 1950 g 100.00 %


Method:

Combine into a smooth paste.

Pistachio Pastry Cream Metric Grams (Original) Metric High-Volume Yield % Comments
Milk 125 g 1250 g 23.81 %
Egg, yolk 35 g 350 g 6.67 % 2 large eggs yield 35 g of yolk
Sugar 55 g 550 g 10.48 %
Cornstarch 30 g 300 g 5.71 %
Pistachios, paste 85 g 850 g 16.19 %
Pistachio, butter 195 g 1950 g 37.14 % From provided recipe above
Total 525 g 5250 g 100.00 %


Method:

Warm the milk: Warm the milk in the saucepan until you start to see wisps of steam. It should not actually be boiling.

Make the egg-sugar base: In a medium bowl, whisk together the sugar, cornstarch and salt. Add the egg yolks and whisk them into the dry ingredients. This will form a thick paste. It's fine if the paste looks crumbly or smooth; the important thing is that the ingredients are thoroughly combined.

Add the milk to the egg mixture: Pour a little of the hot milk into the eggs and whisk to combine. Continue pouring the milk slowly into the eggs, whisking continuously. It's OK to switch back and forth between pouring milk and whisking if you can't manage both at the same time.

Pour everything back in the pan: When all the milk has been added to the eggs, pour everything back into the saucepan. Set a strainer over a bowl and place this near the stove.

Heat the pastry cream: Set the pan back over medium heat. Whisk constantly. At first, the pastry cream will look very thin and frothy, but it will start to thicken after a few minutes. When it has thickened to a pudding-like consistency, pause whisking every few seconds to see if the cream has come to a boil. If you see large bubbles popping on the surface, whisk for a few more seconds and then remove the pan from heat.

Strain and cool the pastry cream: Stir the vanilla into the pastry cream and then pour the cream into the strainer set over the bowl. Stir to push it through the strainer. This will catch any bits of cooked egg that may be in your pastry cream.

Cover and store: Cover the pastry cream with a piece of plastic wrap pressed right up against the surface of the cream and chill completely.

Pistachios Caramelized Metric Grams (Original) Metric High-Volume Yield % Comments
Pistachios 100 g 1000 g 90.91 %
Sugar, powdered 10 g 100 g 9.09 %
Total 110 g 1100 g 100.00 %


Method:

Roll the Pistachios in a few drops of water, add sugar. Spread evenly on a baking sheet and bake 10 minutes at 175 ⁰C.

Assembly:
Cut the Pâte à choux in half. Fill with Praline Paste, caramelized pistachios and Pistachio Pastry Cream. Place the other halves of circles and sprinkle of powder sugar.

Note: Perfectly smooth, commercially-made praline paste is ubiquitous in many parts of Europe. The assembly requires 60 g of praline paste for 6 servings.

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fun facts

Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.

According to a Penn State University study, it is suggested that pistachios reduce the body's biological response to stress.

One serving of pistachios has as much potassium (300mg, 8%) as an orange (250mg, 7%).

Pistachios are high in phytosterols which may lower cholesterol levels and decrease the risk of heart disease. In animal studies phytosterols have been shown to potentially have anti-cancer properties.

One serving of pistachios is 49 nuts, more than any other tree nut.

Forty-nine pistachios serve up to 20 percent of your Daily Value of B6, about the same as half an avocado.

You can obtain more dietary fiber from a serving of pistachios (3g) than a 1/2 cup of cooked broccoli, and the same amount of dietary fiber as an orange or an apple — approximately 10 percent of the Daily Value.

Just a single serving of pistachios provides you with the same amount of protein in a one-ounce serving of soybeans and can serve as a protein alternative to meat, poultry or beans according to the USDA Food Guide Pyramid.

Pistachios are a naturally cholesterol-free snack and contain just 1.5 grams of saturated fat.

Celebrate the greatness of nuts! October 22 is National Nut Day and February 26 is National Pistachio Day!