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Recipe details
Paris–Brest with Spinach and Pistachio Cream
A small ring of baked choux pastry filled with lightly spinach-infused cream and sweet pistachio praline. It is an unconventional but genuinely sweet French pastry.
≈ 276 kcal/100 g · ≈ 772 kcal/serving
55 minMediumFrench
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Water40 g
Unsalted butter25 g
All-purpose flour30 g
Egg50 g
Heavy cream80 g
Baby spinach20 g
Sugar35 g
Shelled pistachios20 g
Cookware and utensils
Small saucepan
Food processor or blender
Piping bag
Baking sheet and parchment
Wire rack
Directions
01
Heat the oven to 400°F (200°C).
Products
No products at this step
Action
Heat
Time
8 min
Temperature
400°F (200°C)
02
Boil the water and butter in a saucepan.
Products
Water — 40 g; Unsalted butter — 25 g
Action
Boil
Time
2 min
Temperature
medium heat
03
Stir the flour into the saucepan until a smooth ball forms.
Products
All-purpose flour — 30 g
Action
Stir
Time
2 min
Temperature
medium heat
04
Beat the egg into the warm dough.
Products
Egg — 50 g
Action
Beat
Time
2 min
Temperature
room temperature
05
Pipe one small ring onto parchment.
Products
No products at this step
Action
Pipe
Time
2 min
Temperature
room temperature
06
Bake the ring until puffed and golden.
Products
No products at this step
Action
Bake
Time
25 min
Temperature
400°F (200°C)
07
Blend the spinach with the cream and half the sugar.
Products
Baby spinach — 20 g; Heavy cream — 80 g; Sugar — 35 g
Action
Blend
Time
2 min
Temperature
cold
08
Whip the spinach cream until it holds soft peaks.
Products
Heavy cream — 80 g; Baby spinach — 20 g
Action
Whip
Time
3 min
Temperature
cold
09
Grind the pistachios with the remaining sugar.
Products
Shelled pistachios — 20 g; Sugar — 35 g
Action
Grind
Time
2 min
Temperature
room temperature
10
Slice the cooled ring and fill it with the cream and pistachio mixture.
Products
Heavy cream — 80 g; Shelled pistachios — 20 g
Action
Fill
Time
5 min
Temperature
cool
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
