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I dreamed up this Paris-Tehran treat in my kitchen one day when I was longing for Eastern flavors. It combines everything I love - the lightness of a Paris-Brest with scents that take me back to my travels. Orange blossom mingles with my favorite pistachios while raspberries add their tangy kick. It's now the highlight of my recipe collection and my family's go-to sweet treat.
Why guests can't resist this sweet creation
At my pastry café, this cake always makes an impression. Customers fall in love with this modern twist on the Paris-Brest. The fluffy orange blossom cream works wonderfully with the pistachio praline, while raspberries bring a refreshing tang. Each bite takes you on a journey between Paris and the East.
Behind my special approach
- My homemade diplomat cream: I use 160 g milk, 30 g sugar, one egg, 20 g flour, a knob of butter and my secret touch: 7 g orange blossom water. I then mix in a gelatin sheet and 200 g of chilled cream.
- My caramelized pistachios: I need 120 g premium pistachios, 50 g sugar and a splash of water. So basic yet so tasty!
- My choux pastry: I combine 120 g milk, 50 g butter, 85 g flour and 2-3 eggs depending on their size.
- My homemade craquelin: I mix 50 g butter, 50 g brown sugar, a bit of flour and almond powder.
- For the final assembly: I keep 100 g pistachio praline and a pack of fresh raspberries nearby.
My step-by-step approach
- The cream, my key to success
- I start by boiling my sweetened milk. In a bowl, I blend flour, sugar and eggs until smooth. I slowly pour in hot milk, put everything back on heat and stir until thick. I add butter, cover with film and pop it in the fridge.
- The choux pastry and its craquelin
- I make my choux pastry just like my grandma taught me. I shape three rings on my baking tray and top them with donut-shaped craquelin. Into the oven at 190°C for roughly 35-40 minutes.
- My crunchy pistachios
- I toast pistachios in the oven to boost their flavor, then coat them in cooked sugar syrup. I let them cool on my favorite mat.
- The final assembly
- I cut my ring in half, spread a thick layer of pistachio praline, arrange my raspberries and fill with diplomat cream. I sprinkle crushed pistachios and top with the lid dusted with powdered sugar.
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My practical baking tips
In my kitchen, I've learned never to rush things. I always make sure my choux pastry turns golden brown before taking it out. My diplomat cream must be properly chilled or it'll collapse right away! I personally select each raspberry and get my pistachios from my favorite local supplier. My last tip? Enjoy this beauty the same day - that's when it tastes the most amazing.
Frequently Asked Questions
- → Can parts of the dessert be prepped early?
- Sure! Make the cream a day ahead and bake the puffs in advance too. Just assemble right before serving to keep them crisp.
- → How can I get perfectly puffed choux?
- It’s all about the baking. Don’t peek by opening the oven, and let them dry well. That crunchy topping helps with even shaping too.
- → What if I can’t find raspberries?
- Switch them out for seasonal berries, like strawberries or redcurrants. Just make sure there’s a pop of acidity to balance the sweetness.
- → What’s the best way to store this dessert?
- Once put together, eat it in 4–6 hours. Keep parts separate: dry puffs, chilled cream, and assemble just before eating.
- → Can I make my own pistachio praline?
- Absolutely. Roast pistachios, caramelize some sugar, blend, and adjust texture with a drop of neutral oil if needed.