Paris-Brest cu fistic

Paris-Brest with pistachios Ingredients: • Craquelin (crispy shortcrust pastry) • Eclair shells • Pistachio cream • Yuzu coulis Craquelin (crispy shortcrust pastry) Ingredients: • Cold 82% butter 150 g • Brown sugar 190 g • Flour 550 190 g • Liposoluble green food coloring as needed. (https://www.cofetarulistet.ro/catalog...) Mix the cubed butter with the sugar and flour in a mixer (https://www.novapan.ro/echipamente/pa...) equipped with a paddle, until the mixture is smooth without overworking the dough. Roll out between two baking sheets to 2-3 mm and cut out (https://www.cofetarulistet.ro/catalog...) circles measuring 12 cm on the outside and 6 cm on the inside. Place in the freezer. (https://www.novapan.ro/echipamente/re...) Eclair shells (30 pieces/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, cubed butter, salt and sugar to a boil in a saucepan with a handle. When it boils, remove from heat and add the flour block, stirring vigorously. (https://artaalba.ro/mixurile-de-faina/) Return the pot to the stove, reduce the intensity by half and continue the heat treatment for approximately 3 minutes, stirring continuously. Pour into the mixer bowl (https://www.cofetarulistet.ro/catalog...) 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. Pouring the eclair shells: Preheat the oven to 180⁰C. Prepare the perforated tray (https://www.cofetarulistet.ro/catalog...) with a perforated silicone mat and the piping bag (https://www.cofetarulistet.ro/catalog...) with 12-14 mm piping bag. Pour circles with an outer diameter of 10 cm and cover with the craquelin circles. Bake (https://www.novapan.ro/echipamente/pa...) 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 boiling pot, reduce the heat to half and continue boiling, stirring continuously, for approximately 3 minutes. Turn out onto a foil-covered tray and cool, covered with foil on contact, to 15⁰C. Pour into the mixer bowl (https://www.novapan.ro/echipamente/pa...) and whisk with the butter, praline, salt (https://artaalba.ro/sarea-ingredient-...) and, finally, the semi-whipped cream. Yuzu Coulis Ingredients: • Yuzu puree 300 g; • Sugar 210 g; • NH pectin 12 g. Mix the pectin (https://www.cofetarulistet.ro/catalog...) with the sugar. The yuzu puree (https://artaalba.ro/yuzu-si-ube-ingre...) is heated to 30⁰C and the sugar (https://artaalba.ro/zaharul-istoria-a...) with the pectin is added in a drizzle, stirring vigorously with a whisk. Continue boiling until boiling. Pour into a bowl and cool 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 spritz. Insert the yuzu coulis also with the piping bag. Cover with the other half of the eclair shell. Decorate with a thin circle of yuzu coulis, crushed pistachio pieces (https://www.cofetarulistet.ro/catalog...) and orange peel. Discover more recipes here: https://artaalba.ro/category/retete/. You can find the equipment used here: https://www.novapan.ro/. You can find ingredients for exceptional desserts here: https://www.cofetarulistet.ro/.