Pistachio Paris-Brest
by Qian Leung
@ 10 Jul 2017
Sugar-free Custard
525ml milk
1 vanilla pod, scraped
120g egg yolks
90g maltitol crystals
45g corn four
25g butter
Sugar-free Pistachio Pastry Cream
600g butter
250g pistachio paste
125g maltitol crystals
750g sugar-free custard (refer to above recipe)
Choux Pastry
400ml (each) whole milk and water
375g butter
12.5g (each) salt and maltitol crystals
450g cake four
800g whole eggs, lightly beaten
Pistachio crumbs, for sprinkling
Fine maltitol crystals powder, for dusting
For the sugar-free custard: Heat milk and vanilla beans in a saucepan over a medium heat to a boil. Set
aside. Whisk the egg yolks, maltitol crystals and corn four in another saucepan until foamy. Gradually add
in the vanilla hot milk while whisking constantly. Heat the mixture to a boil and monte with butter. Pour the
sugar-free custard into a baking tray and cover with cling flm to prevent a skin from forming on the surface.
Keep chilled for about 3 hours.
• For the sugar-free pistachio pastry cream: Whip butter, pistachio paste and maltitol crystals in an electric
mixer bowl until well incorporated. Add in the chilled sugar-free custard and beat until smooth. Transfer the
pistachio pastry cream into a piping bag with a nozzle attached. Set aside.
• For the choux pastry: Heat whole milk, 400ml water, butter, salt and maltitol crystals in a saucepan over
a medium heat to a boil. Remove saucepan from the heat. Gradually, add in cake four while stirring
constantly until a smooth paste is formed . Transfer the paste into a electric mixer bowl with a paddle
attachment. Gradually add in the beaten whole eggs and beat until a soft dough is formed. Transfer the choux
pastry into a piping bag with a nozzle attached and pipe into 6-cm circular shapes onto a baking sheet and
sprinkle with pistachio crumbles. Bake in a pre-heated oven at 170ºC for about 30 minutes.
• Cut the Paris-Brest lengthwise and pipe in the sugar-free pistachio pastry cream. Dust with fne maltitol powder
and pipe with sugar-free pistachio pastry cream in a swirl. Makes 30
