Paris Brest - Windbeutelkranz mit Pistaziencreme / Kikis Kitchen

I made a super delicious Paris Brest today and added my own little twist with a super delicious pistachio cream 😍 Hamza and I were blown away! You definitely have to try this 🤤 Kiki's Cream Pistachio: https://kikiskitchen.de/neu/809/neu/b... Instagram: http://www.instagram.de/KikisKitchenYT Tik Tok:   / kikiskitchen   Vlog Channel:    / @kikihamza   🔴 My Shop: http://www.kikiskitchen.de NEW: Kiki's Cream Pistachio: https://kikiskitchen.de/neu/809/neu-k... Food Processor: https://kikiskitchen.de/kuechengeraet... Premium Pans & Pots: https://kikiskitchen.de/kikis-produkt... Premium Cake Ring: https://kikiskitchen.de/back-und-koch... Glass Jug: https://kikiskitchen.de/geschirr-co./... Silicone Pastry Brush: https://kikiskitchen.de/back-und-koch... Tear-resistant Piping Bag: https://kikiskitchen.de/search?sSearc... 9 mm and 10 mm Nozzles: https://kikiskitchen.de/back-und-koch... Star nozzle for filling: https://kikiskitchen.de/back-und-koch... Vanilla extract VALUE SET: https://kikiskitchen.de/lebensmittel-... Premium perforated baking sheet: https://kikiskitchen.de/back-und-koch... Sign up for my free newsletter to receive promotions and Don't miss the sneak peaks: https://kikiskitchen.de/newsletter ▶️ Difficulty level: Medium ▶️ Preparation time: 90 minutes ▶️ Servings: You will receive 2 Paris Brest pastries, each 20 cm in diameter ▶️ Diameter: 20 cm ▶️ INGREDIENTS For the choux pastry: 120 ml water 120 ml milk 80 g butter 1 pinch of salt 20 g sugar 130 g flour 4 eggs 3 tbsp water for brushing 80 g sliced ​​almonds 🔥 180°C (top and bottom heat) 🕘 38 minutes For the praline crème: 3 egg yolks 80 g sugar 1 tsp vanilla extract 40 g flour 300 ml Milk 20 g Butter You'll also need: 130 g Butter 140 g Kiki's Cream Pistachio https://kikiskitchen.de/neu/809/neu-k... ▶️ Nutritional values ​​per serving (one ring contains 5 servings): ▶️ Nutritional values ​​per serving: 472 kcal 31 g Carbohydrates 10 g Protein 34 g Fat ✔️ Subscribe ❤️ #parisbrest #pistachiocream 0:00 Intro 0:26 Welcome 0:59 We start with the recipe: Preparing the choux pastry 2:10 Kiki's tip for a sure-fire choux pastry mixture 3:27 We continue with the mixing bowl 4:44 Now we prepare the ring for baking / Place the dough on a baking sheet Piped 5:45 Decorate and bake the wreath 7:04 Prepare the crème patisserie: first, the pudding/pastry cream 10:14 Finish the crème patisserie: mix the pudding and other ingredients 11:24 Add the special ingredient 12:18 Now everything is finished 12:48 Final result 13:10 Taste test with Hamza 15:16 Outro