Ingredients
For the ganache
- 3 sheets of gelatin or 40 g of powdered gelatin
- 100 g of milk
- 100 g of 35% fat crème fraîche + 450 g of very cold 35% fat crème fraîche
- 60 g of pistachio paste
- 60 g of pistachio praline
- 100g white chocolate
For the cracker
- 50g butter
- 50 g brown sugar
- 50 g of flour
For the choux pastry
- 100 g of milk
- 100 g of water
- 90g butter
- 3 g of sugar
- 3 g of salt
- 110 g of flour
- 180 g eggs or 3 large eggs
For the decor
-
icing sugar
-
pistachios
- 350 g pistachio praline
Preparation
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For the ganache: the day before, soak the gelatin in a little water. Boil the milk with 100g of cream. In a salad bowl, mix the pistachio paste with the praline, the broken chocolate and the drained gelatin. Pour the milk-cream mixture in 3 batches, mixing between each addition, then blend with a hand blender. Add the rest of the very cold cream, mix again. Cover and refrigerate overnight.
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The same day, knead the ingredients for the cracker. Spread very thinly between two sheets of baking paper and leave to rest in the freezer. Cut out circles the same size as the cabbages.
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Prepare the choux pastry: boil the milk with the water, butter, sugar and salt. Remove from the heat, pour in the flour and dry out the dough, mixing vigorously. Place the dough in the mixer bowl fitted with the paddle attachment, then add the eggs one by one. Place the dough in a piping bag and pipe 5-6cm thick circles onto a baking tray. Place the cracker circles on the choux buns. Bake for 30 minutes in a ventilated oven at 170°/th. 5-6.
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Take the ganache out of the refrigerator and beat it with a mixer. Cut the choux pastry circles in half lengthwise. Pipe the ganache using a fluted nozzle on half of the circles. Pipe pistachio praline, sprinkle with crushed pistachios. Pipe the ganache again, then the praline, and finally the rest of the ganache. Sprinkle with halved pistachios. Close with the second circle of dough. Repeat for the other Paris-Brest, sprinkle with icing sugar.
