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1. Orange blossom diplomat cream:
Boil the milk with half of the sugar.
In a bowl, combine the flour and the remaining sugar.
Add the eggs and whisk until smooth.
Whisk in half of the boiling milk, then return to the heat.
Cook over medium heat, whisking until thickened.
Remove from the heat and add the butter, then cover with plastic wrap.
Refrigerate for at least 2 hours.
2. Shortbread pistachios:
Roast the pistachios at 140°C for 15 minutes.
Heat the sugar and water in a pan to 121°C.
Add the roasted pistachios, mix until coated.
Spread on a sheet of baking paper and let cool.
3. Choux pastry and craquelin:
In a saucepan, bring the milk and butter to a boil.
Add the flour and dry over the heat.
Off the heat, add the eggs one by one.
Pipe 3 circles of choux pastry on top of each other on a baking sheet.
Mix the craquelin ingredients, roll it out thinly, and cut out a disc.
Place the craquelin on the choux pastry and bake for 40 minutes at 190°C.
4. Assembly:
Cut the choux pastry crown in half.
Pipe a layer of pistachio praline.
Add a raspberry crown.
Fill the spaces between with crème diplomate.
Add a final layer of cream and sprinkle with crushed pistachios.
Close with the lid and sprinkle with icing sugar.
🍰 Serving:
Enjoy this refined and airy dessert, where the softness of Paris-Brest meets the freshness of raspberries and the crunch of shortbread pistachios! 🌿✨
🎯 Tips:
Save time: Prepare the crème diplomate the day before.
Add extra crunch: Add caramelized pistachio shards on top.
Fruity variation: Replace the raspberries with blackberries or strawberries.
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