Pistachio Paris Brest

Pistachio Paris Brest

One of my absolute favorites, the Pistachio Paris Brest! This dessert, made with choux pastry, is one of the classiest sweets you can whip up. 👌🏻 You’ve got to give this version a shot!


  • 100 ml water
  • A little less than one cup of flour (90g)
  • A pinch of salt
  • A pinch of sugar
  • 60g butter
  • 2 eggs (at room temperature)

For Topping:

  • Egg
  • Slivered almonds (optional; pistachios work wonders, but I used almonds as I didn’t have pistachios)

In a pot, combine water, salt, sugar, and butter. Heat it up, and when it starts boiling, gradually add flour while stirring vigorously. (3-4 mins) Turn off the heat, add vanilla, and let it cool a bit. Once it’s lukewarm, add the eggs one by one, making sure to incorporate them well with a wooden spoon or a dough attachment. This step is crucial, so take your time and make sure it’s well mixed. (The consistency should not be too runny; it should leave a V-shaped trail on the spoon; I’ll show it on my stories.) Pipe the mixture onto a baking sheet lined with parchment paper, forming a ring. Brush with beaten egg and sprinkle slivered almonds on top. Bake in a preheated oven at 175 degrees Celsius until golden brown. (The duration varies based on size) Don’t open the lid while baking to prevent them from deflating. After they turn golden, keep them in the closed oven for an additional 10-15 minutes.

Pistachio Mousseline Cream:

  • 500 ml milk
  • 3 large egg yolks
  • 30g flour (2.5 tablespoons)
  • 30g cornstarch (2.5 tablespoons)
  • 90g powdered sugar (1/2 cup)
  • 175g butter
  • 1 packet vanilla sugar
  • Pistachio paste or powdered pistachios (adjust according to taste) (*If using powdered pistachios, increase sugar by 1-1.5 tablespoons.)

Heat half of the sugar with milk in a saucepan. In another bowl, mix the yolks and the remaining sugar. Add flour and cornstarch. Pour a ladle of hot milk onto the egg yolk-sugar mixture, stirring constantly. Cook over medium heat, stirring continuously until it thickens. Remove from heat. Add vanilla and 2 tablespoons of butter. (Add the remaining 150g later.) Transfer to a bowl and cover with plastic wrap. Once it reaches room temperature, gradually add the remaining 150g of butter. When well blended, add the pistachio paste. Whip it up, then refrigerate.

Cut the Paris Brests in half, pipe in the cream, and place the top layer. Drizzle with melted chocolate if you like. Enjoy your delightful Pistachio Paris Brest!

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