Method

Delicate choux pastry, golden and crisp, forms the base of this luxurious Paris-Brest. Inside, you’ll find silky pistachio mousseline, made with pistachio praline and crème pâtissière, layered with more pistachio praline for an extra hit of nutty richness. To finish? A glossy milk chocolate glaze that adds just the right amount of sweetness and shine. Elegant, indulgent, and impossible to resist, this Paris-Brest is all about contrasting textures and bold, beautiful flavour.

Ingredients

For the Crème Pâtissière (for the creme mousseline)

• 300ml milk
• 1 vanilla bean
• 5 egg yolks
• 60g caster sugar
• 30g cornflour

For the Choux Pastry

• 190g plain flour
• 100ml milk
• 1 tsp caster sugar
• 120g butter
• 5 eggs 

For the Pistachio Mousseline

• Crème Pâtissière
• 150g Pistachio Praline
• 225g butter, softened

For the Chocolate Glaze

• 200g Callebaut Milk Chocolate 823
• 4 Tsp Water
• 4 Tsp Honey
• 60g Unsalted Butter

Method

Crème Pâtissière

1. Split the vanilla bean lengthways, scrape out the seeds, and add both seeds and pod to the milk.
2. Warm gently over low heat, swirling so it doesn’t catch, until just steaming. Remove the vanilla pod.
3. In a heatproof bowl, whisk the egg yolks, sugar, and cornflour until smooth.
4. Slowly whisk in the hot milk to temper.
5. Return to the pan over medium heat, whisking until thick and smooth.
6. Transfer to a clean bowl and cover directly with cling film (in contact with the surface). Cool completely.

Choux Pastry

1. Sift the flour onto baking parchment and fold to make a funnel.
2. Put the milk, sugar, ½ tsp salt, butter, and 150ml water in a pan; bring to the boil.
3. Off the heat, tip in the flour using the parchment funnel. Beat vigorously with a wooden spoon until smooth.
4. Return to low heat; beat 1 minute until the dough pulls away from the pan.
5. Transfer to a bowl; stir 1–2 minutes to release steam.
6. Gradually add beaten egg, mixing well after each addition until the dough is smooth, glossy, and falls from the spoon in a slow ribbon.
7. Spoon into a piping bag fitted with a large round nozzle.
8. Draw 14 circles (8cm) on two sheets of parchment; flip and line trays.
9. Pipe rings inside the guides.
10. Bake at 200°C (fan 180°C) for 15 minutes, then reduce to 170°C (fan 150°C) and bake 15–20 minutes more until deep golden and dry.
11. Cool completely on trays.

Pistachio Mousseline

1. In a mixer bowl, whisk the chilled crème pâtissière with the pistachio praliné until smooth.
2. Add softened butter and beat until light and aerated.
3. Chill at least 3 hours.
4. Re-beat briefly with the paddle attachement before piping.

For the chocolate glaze

1. Into a medium bowl, add the chocolate, butter, honey & water.
2. Place this over a pan of gently simmering and stir until melted.
3. Dip the choux and allow to set.

Assembly

1. Split each choux ring horizontally.
2. Pipe or spread a thin line/layer of pistachio praliné on the base.
3. Pipe a decorative ring of pistachio mousseline around the base.
4. Pipe a line of pistachio praliné.
5. Cap with the lids, press gently, chill 20-30 minutes to set. Serve.