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Paris Brest / French Brest with Pistachio Mousseline

Selam Everybody... Merhaba From Turkey.. (^,^)

Choux pastry, or pâte à choux, is a light pastry dough used to make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake, and gougères. It contains only butter, water, flour, and eggs. Like Yorkshire Pudding or David Eyre's pancake, instead of a raising agent it employs high moisture content to create steam during cooking to puff the pastry.

Choux pastry is usually baked but for beignets it is fried. In Spain and Latin America, churros are made of fried choux pastry, sugared and dipped in a thin chocolate blancmange for breakfast. In Austrian cuisine, it is also boiled to makeMarillenknödel, a sweet apricot dumpling [citation needed]; in that case it does not puff, but remains relatively dense. They are sometimes filled with cream and used to make cream puffs or éclairs--Wiki

With that choux pastry basic dough we can make many variation such as cream puffs, profiteroles, and eclairs. It is also used to make such delights such as the Paris/ French-Brest, a giant cream puff ring filled with flavored cream. Wide range of choux pastry is not just sweet things. We can add cheese to it to make cheesy puffs like  gougeres. 

And today I make Paris Brest filled with pistachio Mousseline. The recipe I copy from here. This recipe made many (mine about 20) of giant french brest.. so if you have small family member - like mine- better half the recipe.

Here I re-write original recipe from that site.

This recipe consist three components:
Sable dough→ Sable is French for “sand.” And a crumbly, sandy crust (or cookie) is what this dough will get you.
Choux pastry (ring)
and pistachio mousseline

Making Sable dough
  • Butter- 85 gm soft
  • Brown sugar- 100gm
  • Flour- 100 gm
  1. Combine butter and sugar and beat till smooth.
  2. Fold in flour.
  3. Knead to form dough.
  4. Place dough between 2 parchment sheets.
  5. Roll out thin to a thickness of 1/8 inch. Freeze.
Choux Pastry Rings: Makes 15 rings

  • Milk-250gm
  • Butter(soft)- 110gm
  • Salt –Pinch
  • Flour- 240gm
  • Eggs- 250- 300 gm depending on consistency of the batter( say 5- 7 eggs)→I use 6 big size eggs, I didn't weight it
  • Almond flakes- as required 

  1. Line your trays with ring templates of size 9cm (outer ring) and 5cm(inner ring).Keep aside→I skip this step. I just pipe few dollops resembles a ring
  2. Boil milk and butter with a pinch of salt.
  3. Take away from flame when it comes to a boil and add the flour. Mix well till well combined and return to flame.
  4. Cook the mixture with constant stirring till the dough leaves the sides of the sauce pan.(Say for a minute or so)
  5. Allow to cool for a few minutes and transfer to the bowl of your beater.
  6. Start beating the dough at medium speed.
  7. Slowly add in eggs one at a time and turn the beater speed on high.
  8. Add eggs up to a point where it is of right piping consistency.( the batter must drop once a dollop is lifted with a ladle.
  9. Transfer the contents into the icing bag.
  10. Pipe out rings within the template drawn.--> I pipe some dollops the dough resembles a ring
  11. Cut the frozen sable dough carefully with the respective rings of the dimensions mentioned and place over the piped choux rings. Sprinkle almond flakes.--> I made like my illustration bellow 
  12. Bake at 180C in a pre-heated oven for 20 minutes to half an hour.
  13. Further dry the choux pastry at 150C until golden brown.
Pistachio Mousseline
Ingredients: to make pistachio paste
Pista- 50 gr→ I use pistachio flour
Water for blanching
Method: to make Pistachio paste
• Blanch the pistachios→→
I skip this step because I use pistachio flour
• Peel skin
• Make syrup with water and sugar
• Grind the pistachios into a fine paste using the sugar syrup.
Pistachio meal

Ingredients:To make Pistachio Mousseline

  • Pistachio paste
  • Eggs-2
  • Milk-500 ml
  • Salt-pinch
  • Sugar-150gm
  • Custard powder or cornflour- 75gm→ I use cornstarch
  • Butter soft- 100gm
  • Vanilla extract→ I skip this
  • I use few drops yellow and green food color (optional)
Method: To make Pistachio Mousseline
• Boil milk, pistachio paste, half portion sugar and salt.
• Beat eggs, the remaining portion of sugar and custard powder.
• Once the milk comes to a boil, temper the eggs mixture by adding 1/3 amount first, then add the remaining.
• Whisk well until combined.
• Return back to flame and cook on medium flame till the custard turns thick.
• You could add 2 drops of electric green if you would want to deepen the colour of the custard.
• Once taken off the flame, add butter into the hot custard and mix well.
• Cool.
• Transfer into piping bags fitted with a star nozzle.

How to Assemble Paris Brest!
• Slit open the choux pastry ring.
• Pipe out the pistachio mousseline.
• Close with the top portion of the choux.
• Sprinkle with icing sugar and some pistachio flour.


Membuat Sable dough
◎ mentega- 85 gr suhu ruang
◎ Brown sugar- 100 gr
◎ terigu- 100 gr

    Cara membuat:
    1. Kocok mentega dan brown sugar hingga creamy
    2. Campurkan tepung.
    3. Aduk dan uleni hingga rata.
    4. Gilas dengan rolling pin (diantara baking paper) hingga ketebalan kurleb 0,7 cm. Bekukan dalam freezer.
    Untuk Pastry

    • Susu-250 gr
    • Mentega suhu ruang - 110 gr
    • garam
    • tepung serba guna- 240 gr
    • Telur- 250- 300 gr, hingga konsistensinya bagus( kurleb 5-7 butir)→Saya pakai 6 ukuran besar
    • Almond flakes- untuk taburan 
    Cara membuat pastry:
    1. Didihkan susu dan mentega dan sedikit garam. Setelah mendidih, matikan api lalu masukkan terigu-aduk. Nyalakan lagi api dan masak sambil diaduk cepat hingga rata dan menggumpal. kurleb 1-2 mnt.
    2. Dinginkan beberapa menit lalu pindah ke mangkok mixer. Panaskan oven suhu 180℃
    3. Aduk adonan perlahan sambil masukkan telur satu per satu. Bisa gunakan sendok kayu saja atau mixer listrik. Sy gunakan mixer.
    4. Penambahan telur sampai konsistensi yg sesuai, jika adonan di tuang pake sendok agak jatuh perlahan (tdk menggumpal)
    5. Pindah ke piping bag dan spuitkan membentuk lingkaran cincin, punya sy spuitnya bulat2 kecil yg berdekatan sampai membentuk lingkaran cincin.
    6. Ambil adonan sable dan potong/ cetak menyerupai bentuk adonan pastry nya lalu taruh diatas pastry. Taburkan almond keping
    7. Panggang dalam pre heated oven suhu 180℃ 20-30 mnt lalu turunkan suhu 150℃ lanjutkan panggang hingga permukaan agak kemerahan.
    Note: suhu oven hanya panduan sesuaikan dengan kondisi oven masing-masing ya.
    Pistachio Mousseline

    • Pistachio paste (resep dibawah)
    • telur-2
    • susu-500 ml
    • sejumput garam
    • gula-150gr
    • Custard powder atau maizena- 75 gr
    • mentega- 100 gr
    • Vanilla extract

    Cara membuat Pistachio Mousseline:
    • Panaskan susu, pistachio paste, garam dan sebagian gula.
    • Dalam mangkok lain, kocok telur bersama sisa gula dan tepung custard hingga rata.
    • Ketika susu sdh mulai mendidih, ambil sebagian susu lalu tuang ke kocokan telur perlahan2 sambil diaduk cepat (proses temper).
    • Lalu tuang kembali ke susu panas sambil diaduk cepat hingga adonan menjadi kental. Bisa tambahkan sedikit pewarna hijau dalam proses ini (opsional)
    • Matikan api alu segera masukkan mentega dan aduk hingga leleh dan tercampur rata. Dinginkan sebelum dipindah dalam piping bag.

    Bahan untuk membuat pasta pistachio:
    💧 kacang Pistasio- 50 gr→ saya pakai pistacio halus
    💧 air-50 gr
    💧 gula-50gr

    Method: to make Pistachio paste
    • Panaskan air dan gula hingga larut saja. Masukkan pistachio halus kedalam blender dan blender dengan sirup gula. Pasta pistachio siap dipakai.


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