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Absolutely! Here’s a refined and engaging article for your creative culinary recipe:
🇫🇷🇮🇷 Paris–Tehran: A Paris-Brest Revisited with Pistachios and Raspberries
The Paris-Brest is a beloved French dessert, traditionally filled with hazelnut praline cream and shaped to resemble a bicycle wheel—an homage to the famous bike race between Paris and Brest. But what happens when the essence of this iconic French pastry meets the vibrant flavors of Persian cuisine?
Introducing the Paris–Tehran: a reinvented Paris-Brest that swaps hazelnuts for roasted pistachios, adds the brightness of fresh raspberries, and draws inspiration from the floral, fragrant ingredients often found in Iranian desserts. It’s a stunning fusion of cultures and a sophisticated dessert that feels both familiar and thrillingly new.
💡 Why Paris–Tehran?
Paris stands for tradition, elegance, and pastry perfection. Tehran brings bold flavors, color, and unexpected depth—especially through pistachios, rosewater, saffron, and tart fruits. This dessert captures the spirit of both cities in one beautiful bite.
đź“ť Ingredients
For the choux pastry:
- 1/2 cup (120 ml) water
- 1/2 cup (120 ml) whole milk
- 1/2 cup (115 g) unsalted butter
- 1 tbsp sugar
- 1/2 tsp salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs
- Optional: slivered pistachios for topping
For the pistachio cream filling:
- 3/4 cup (180 ml) heavy cream
- 1/2 cup (120 ml) milk
- 3 large egg yolks
- 1/3 cup (65 g) sugar
- 1 tbsp cornstarch
- 2 tbsp unsalted butter
- 1/2 cup (50 g) finely ground pistachios
- 1 tsp rosewater (optional but beautiful)
- Pinch of cardamom (optional)
For assembling:
- Fresh raspberries
- Powdered sugar for dusting
- Crushed pistachios for garnish
👩‍🍳 Instructions
1. Make the choux pastry:
- Preheat oven to 375°F (190°C).
- In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil.
- Reduce heat and stir in the flour quickly, forming a dough ball. Cook for 1–2 minutes until the dough pulls away from the sides of the pan.
