Paris-Tehran: A Paris-Brest Revisited with Pistachios and Raspberries – Page 2

Transfer to a mixing bowl and let cool slightly.

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Add eggs one at a time, mixing well after each until glossy and pipeable.

Pipe a ring (or multiple mini rings) onto a baking sheet lined with parchment.

Sprinkle with slivered pistachios, if using.

Bake for 30–35 minutes until golden and crisp. Cool completely.

2. Make the pistachio pastry cream:

Heat the milk and cream in a saucepan until just steaming.
In a separate bowl, whisk yolks, sugar, and cornstarch until pale.
Slowly pour in the hot milk mixture while whisking constantly.
Return to the saucepan and cook over medium heat until thickened.
Remove from heat, stir in butter, pistachios, rosewater, and cardamom.
Chill with plastic wrap pressed against the surface.

3. Assemble the Paris–Tehran:

Slice the choux ring horizontally.
Pipe or spoon pistachio cream onto the base.
Dot with fresh raspberries.
Place the top half back on, dust with powdered sugar, and sprinkle with crushed pistachios.

🍓🌸 Flavor Notes

Pistachio & rosewater create a creamy, nutty filling with delicate floral undertones.
Raspberries add brightness and a pop of acidity that balances the richness of the cream.
A dusting of cardamom nods to Persian spice traditions without overwhelming the dessert.

✨ Final Thoughts: A Dessert That Tells a Story

This Paris–Tehran dessert is more than a recipe — it’s a celebration of culinary diplomacy, a bridge between two iconic food cultures. It’s ideal for a special occasion or a modern twist on a classic pastry that will leave your guests impressed.

So, dust off your piping bag and take your taste buds on a trip from the elegant streets of Paris to the fragrant gardens of Tehran.

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