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Paris-Brest with Pistachio and Raspberries

An elegant French pastry filled with rich pistachio cream and fresh raspberries, perfect for family gatherings or a quiet afternoon treat.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert, Pastry
Cuisine: French
Calories: 320
Ingredients Method Notes

Ingredients
  

For the choux pastry
  • 80 grams butter
  • 200 ml water
  • 100 g flour All-purpose flour works best for choux pastry.
  • 3 pieces eggs Whip well into the dough for airy texture.
  • 1 pinch salt
  • 1 teaspoon sugar
For the cream filling
  • 250 ml milk
  • 2 pieces egg yolks
  • 50 g sugar
  • 30 g maizena Cornstarch for thickening.
  • 150 g soft butter Beat until fluffy before mixing.
  • 150 g pistachio dough
  • 250 g fresh raspberries Can substitute with other fruits.
For garnish
  • Pistachio powder
  • Icing sugar
  • Mint leaves For decoration.

Method
 

Preparation
  1. Preheat your oven to 200 degrees Celsius.
  2. In a pot, boil the water, butter, salt, and sugar together until it’s a bubbling, fragrant mixture.
  3. Off the heat, add the flour all at once and mix it until you have a smooth dough. Let it cool for a spell.
  4. Incorporate the eggs one by one, mixing until a lovely, silky dough forms.
  5. On a baking paper-lined plate, form a circle of dough about 20 cm in diameter.
Baking
  1. Bake for 30-35 minutes, until golden brown, then let it cool on a grill.
Cream Preparation
  1. For the cream, heat the milk in a pot.
  2. In a separate bowl, whip the yolks with sugar and maizena. Gradually mix in the hot milk and cook until it thickens, then let it cool.
  3. Beat the softened butter until fluffy and fold in the cooled pastry cream.
Assembly
  1. Cut the Paris-Brest in half. Fill with pistachio cream and fresh raspberries.
  2. Decorate with cream roses, scattered raspberries, icing sugar, pistachio powder, and mint leaves.

Notes

Store leftovers in an airtight container in the refrigerator and enjoy within a couple of days. Whip eggs well for texture and allow cooling time for perfect filling.