PARIS-BREST PISTACHE ~ Difficile

almond cream

🥗Healthier: cashew cream

💰Cheaper: buttercream

Cashew cream offers a nut-free option while buttercream is more accessible.

dark chocolate

🥗Healthier: cocoa powder

💰Cheaper: milk chocolate

Cocoa powder reduces calories, while milk chocolate is often less expensive.

Prepare choux pastry by heating water and butter in a saucepan until boiling.

Stir in flour and salt until the mixture forms a ball and pulls away from the sides of the pan.

Remove from heat and let cool slightly before adding eggs one at a time, mixing until smooth.

Pipe the choux pastry into a ring shape on a baking sheet lined with parchment paper.

Sprinkle sliced almonds on top of the pastry ring.

Bake in a preheated oven at 400°F (200°C) until puffed and golden, about 25-30 minutes.

Allow the pastry to cool completely on a wire rack.

Prepare almond cream by mixing softened butter, sugar, and almond flour until creamy.

Add eggs and vanilla extract to the almond cream mixture, mixing until smooth.

Slice the cooled pastry ring in half horizontally.

Fill the bottom half with whipped cream and almond cream mixture.

Replace the top half of the pastry ring and dust with powdered sugar.

Drizzle melted dark chocolate over the top for garnish.

Cooking Techniques

Spice Level:

Allergens