• Paris-Brest with pistachios is a recipe inspired by the classic French dessert, created by a French pastry chef on the occasion of the bicycle race between Paris and Brest, in the characteristic round shape, as a symbol of the bicycle wheel. This version of the famous dessert was virtuously made by Pastry Chef Mirela Cață within the project "Masters of the White Art Invite You to the Baking Show".
Component:
• Craquelin (crispy shortcrust pastry)
• Eclair shells
• Pistachio cream
• Yuzu coulis
Craquelin (crispy shortcrust pastry)
Ingredients:
• 82% cold butter 150 g
• Brown sugar 190 g
• Flour 550 190 g
• Dye fat-soluble green, as needed.
Mix the cubed butter with the sugar and flour. mixer equipped with the paddle, until the composition is homogenized without working the dough too much. Spread it between two baking sheets to 2-3 mm and Crops circles of 12 cm on the outer side and 6 cm on the inner side. Place on freezer.
Eclair shells (30 pcs/15g)
Ingredients:
• Water 320 g;
• Milk 3.5% 320 g;
• Butter 82% 320 g;
• Salt 8 g;
• Sugar 12 g;
• Flour 550 320 g;
• Whole egg 560 g.
Bring the water, milk, diced butter, salt and sugar to a boil in a saucepan. When it boils, remove from the heat and add the flour. pad, stirring vigorously. Return the pot to the stove, reduce the heat to half and continue the heat treatment for approximately 3 minutes, stirring continuously. Pour into the bowl. MIXER equipped with a paddle and mix at low speed until it reaches 60⁰C, gradually adding the egg. The resulting mixture should fall off the spoon like a ribbon.
Eclair shell molding:
Preheat the oven to 180⁰C. Prepare perforated tray with perforated silicone mat and the bag with 12-14 mm sprite. Pour circles with an outer diameter of 10 cm and cover with the craquelin circles. bake at 170⁰C, for 35-40 minutes.
* ATTENTION! Do not open the oven door during the first 20 minutes.
Pistachio cream
Ingredients:
• Egg yolk 30 g;
• Whole egg 75 g;
• Sugar 60 g;
• Starch 70 g;
• Milk 3,5% 500g;
• Pistachio praline 300g;
• Butter 82% 300g;
• Semi-whipped cream 35% 300g;
• Salt 3g.
Mix the yolk, whole egg, sugar and starch in a bowl using a whisk. Bring the milk to the boil and when it boils, pour it over the egg mixture, stirring vigorously with a whisk. Return to the saucepan, reduce the heat to half and continue to boil, stirring constantly, for about 3 minutes. Pour into a foil-covered tray and cool, covered with foil on contact, to 15⁰C. Pour into the vat MIXER and foam it with the butter, praline, salt and, finally, the semi-whipped cream.
Yuzu coulis
Ingredients:
• Yuzu puree 300 g;
• Sugar 210 g;
• NH pectin 12 g.
Pectin mix with sugar. Heat the yuzu puree to 30⁰C and add the sugar with pectin in the rain, stirring vigorously with a whisk. Continue boiling until boiling. Pour into a bowl and refrigerate, covered with foil.
Finishing and decoration
Ingredients:
• Pistachio praline 200 g;
• Whole pistachios/pieces 50 g;
• Orange peel 4 g.
Cut the eclair shell in half. Pour a circle of praline with the piping bag, then cream poured with the piping bag with sprit. Insert the yuzu coulis also with the piping bag. Cover with the other half of the eclair shell. Decorate with a fine circle of yuzu coulis, pieces of Pistachio crushed and orange peel.
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