Strawberry Pistachio Paris Brest Recipe

Instructions

1. Add sugar and cornstarch to egg yolk and mix, then add hot milk at about 80°C little by little and mix. Add vanilla bean paste and mix.
2. Heat on low heat while stirring until thickened, then remove from heat and cool with plastic wrap.
3. Put unsalted butter, water, milk, and a little salt in a saucepan and heat until the butter is melted. Add soft flour and mix, put on low heat and fry for about 1 minute until a film forms on the bottom of the pot.
4. Divide the beaten eggs into 3 portions, mix, and place in a piping bag.
5. Pan in an oven pan, sprinkle with water, put sliced ​​almonds on top, and bake in an oven preheated to 190 degrees for 15 minutes and at 160 degrees for 20 to 25 minutes.
6. Soften unsalted butter and filter the cooled custard cream through a sieve, mix, then add pistachio powder and a little green food coloring and mix.
7. Add 60% whipped cream and mix.
8. Cut the cooled cheesecake in half, squeeze the cream, put strawberries on it, squeeze the cream between them and cover with the cheesecake.