Strawberry Pistachio Paris Brest Recipe

Name: Strawberry pistachio Paris brest
Prep time: 55 min
Cook time: 40 min
Total time: 95 min
Yield: 3
Cuisine: French
Ingredients: 2 Egg yolks; 40g Sugar; 12g Corn starch; 200g Hot milk (80℃); 1/4ts Vanilla bean paste; 40g Unsalted butter; 45g Water; 45g Milk; a pinch of Salt; 55g Cake flour; 110~120g Egg; Sliced almond; 60g Unsalted butter; 25g Pistachio powder; Green food coloring; 80g Whipped cream (whipped 60%); Strawberry; Powdered sugar

Cooking TreePublished: 2022-09-28 Updated: 2022-09-2001.6K views

In Cooking Tree, we’re serving up delicious Strawberry pistachio Paris Brest, and we’ll show you how to make it from scratch.

I made Paris Brest with whole strawberries and fragrant pistachio cream~

The color of red strawberry and green pistachio cream catches the eye and looks delicious~~

The cream was made by adding pistachio powder to the custard base and mixing a little whipped cream.

It was savory, soft, and really delicious. It goes well with the toasted churros sprinkled with sliced almonds, and it is delicious and full of flavor.

If you take a bite with strawberries, you can feel the freshness compared to the Paris Brest that contains only cream, so I like it a lot~

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Strawberry pistachio Paris brest

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Rating: 4.0/5
( 87 voted )

Serves: 3 Prep Time: 55 Minutes Cooking Time: 40 Minutes 40 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

2 Egg yolks

40g Sugar

12g Corn starch

200g Hot milk (80℃)

1/4ts Vanilla bean paste

40g Unsalted butter

45g Water

45g Milk

a pinch of Salt

55g Cake flour

110~120g Egg

Sliced almond

60g Unsalted butter

25g Pistachio powder

Green food coloring

80g Whipped cream (whipped 60%)

Strawberry

Powdered sugar

Instructions

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.

Heat on low heat while stirring until thickened, then remove from heat and cool with plastic wrap.

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.

Divide the beaten eggs into 3 portions, mix, and place in a piping bag.

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.

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.

Add 60% whipped cream and mix.

Cut the cooled cheesecake in half, squeeze the cream, put strawberries on it, squeeze the cream between them and cover with the cheesecake.

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