Ingredients with Measurements:
-1/2 cup (100 g) granulated sugar
-1/2 cup (115 g) unsalted butter, softened
-2 large eggs
-1 teaspoon (5 ml) pure vanilla extract
-1 cup (125 g) all-purpose flour
-1 teaspoon (5 g) baking powder
-1/4 teaspoon (1 g) salt
-1/2 cup (50 g) shelled pistachios, finely chopped
-1/2 cup (75 g) fresh raspberries, finely chopped
-1/4 cup (60 ml) heavy cream
-1/4 cup (50 g) granulated sugar
-1/4 cup (50 g) shelled pistachios, finely chopped
Special Equipment Needed:
-Stand mixer
-Baking sheet
-Parchment paper
-Pastry bag
-Round pastry tip
Step-by-Step Instructions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Add the vanilla extract and mix until combined.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Add the dry ingredients to the wet ingredients and mix until just combined.
7. Fold in the pistachios and raspberries.
8. Transfer the dough to the prepared baking sheet and shape into a ring.
9. Bake for 25-30 minutes, or until golden brown.
10. Let cool completely before filling.
11. To make the filling, whip the cream with the sugar until soft peaks form.
12. Fold in the pistachios.
13. Transfer the filling to a pastry bag fitted with a round pastry tip.
14. Pipe the filling into the center of the cooled pastry ring.
Time:
Preparation Time: 10 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F (175°C)
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 300
Fat: 16 g
Carbohydrates: 32 g
Protein: 5 g
Substitutions for Ingredients:
-Butter: margarine or coconut oil
-All-purpose flour: almond flour or gluten-free flour
-Heavy cream: coconut cream
Variations:
-Substitute different nuts and fruits for the pistachios and raspberries.
-Add a teaspoon of ground cardamom or cinnamon to the dough for an extra flavor.
Tips and Tricks:
-Make sure the butter is softened before creaming with the sugar.
-Be careful not to overmix the dough.
-Let the pastry cool completely before filling.
Storage Instructions:
The pastry can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The pastry can be reheated in the oven at 350°F (175°C) for 5-10 minutes.
Presentation Ideas:
-Dust the top of the pastry with powdered sugar.
-Serve with a dollop of whipped cream and a sprinkle of chopped pistachios.
Garnishes:
-Powdered sugar
-Whipped cream
-Chopped pistachios
Pairings:
-A cup of coffee or tea
-A glass of sparkling wine
Suggested Side Dishes:
-Fruit salad
-Mixed greens salad
Troubleshooting Advice:
-If the pastry is too dry, add a tablespoon of milk to the dough.
-If the pastry is too wet, add a tablespoon of flour to the dough.
Food Safety Advice:
-Make sure all ingredients are at room temperature before beginning.
-Do not leave the pastry out at room temperature for more than 2 hours.
Food History:
The Paris-Brest is a classic French pastry that was created in 1910 to commemorate the Paris-Brest bicycle race. It is traditionally made with a choux pastry dough filled with a praline-flavored cream.
Flavor Profiles:
This pastry has a sweet, nutty flavor from the pistachios and a tart, fruity flavor from the raspberries.
Serving Suggestions:
This pastry is best served with a cup of coffee or tea and a dollop of whipped cream.
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Region: French