ADVERTISEMENT
Paris-Tehran: A Revisited Paris-Brest with Pistachios and Raspberries An elegant and refined dessert, blending the oriental flavors of pistachio and orange blossom with the creaminess of a diplomat cream. This revisited Paris-Brest, named Paris-Tehran, combines the sweetness of pistachio praline, the freshness of tangy raspberries and the crispness of a choux pastry topped with craquelin. A taste experience as light as it is delicious! Ingredients:
Orange blossom diplomat cream:
160 g milk
30 g sugar
30 g eggs
20 g flour
15 g butter
7 g orange blossom water
1 sheet of gelatin (or 2 g powdered gelatin)
200 g liquid cream
Shortbread pistachios:
120 g pistachios
50 g sugar
10 g water
Choux pastry:
120 g milk
50 g butter
85 g flour
2 to 3 eggs
Craquelin:
50 g butter
50 g brown sugar
25 g flour
25 g almond powder
Assembly and finishing:
100 g pistachio praline
150 to 200 g fresh raspberries
👨🍳 Preparation:
ADVERTISEMENT
