Paris-Brest Twist (Print Version)

# Ingredients:

01 - 15g of butter.
02 - 30g of sugar.
03 - 160g of milk.
04 - 200g of heavy cream.
05 - 7g of orange blossom water.
06 - 50g of sugar (for pistachios).
07 - 20g of flour.
08 - 10g of water.
09 - 120g of milk (for choux pastry).
10 - 50g of butter (for choux pastry).
11 - 1 gelatin sheet.
12 - 12g of eggs.
13 - 85g of flour (for choux pastry).
14 - 2-3 eggs (for choux pastry).
15 - 25g of almond powder.
16 - 50g of butter (craquelin).
17 - 120g of pistachios.
18 - 50g of brown sugar.
19 - 25g of flour (craquelin).
20 - 100g of pistachio praline.
21 - 150-200g of fresh raspberries.

# Instructions:

01 - Make a pastry cream, stir in melted gelatin and the orange blossom water. Let it cool completely before folding in the whipped cream.
02 - Whip up the choux dough, pipe it into circles, and place the craquelin pieces on top before baking.
03 - Put them in the oven at 190°C and cook for about 35 minutes.
04 - Toast the nuts, coat them in melted sugar, and let them cool off on a flat surface.
05 - Pipe some praline in the middle, then layer on the raspberries and diplomat cream. Sprinkle with pistachios and close it up.
06 - Top it with crushed pistachios and serve right away.

# Notes:

01 - Best enjoyed within 4-6 hours of putting it together.
02 - You can make each part ahead of time if needed.

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