Pistachio & Raspberry Paris-Brest - Carême Pastry

Name: Pistachio & Raspberry Paris-Brest - Carême Pastry
Ingredients: 2 (375g packets) Carême All Butter Puff Pastry, defrosted; 1 egg, lightly beaten; 1/4 cup flaked almonds; 500ml full cream milk; 5 egg yolks; 125g caster sugar; 40g cornflour; 250g shelled pistachios; 2 tablespoon water; 60g almond meal; 3-4 drops almond extract; 1 teaspoon vanilla bean paste; 200g unsalted butter, softened; 200g pistachio paste (recipe below or can be bought from specialty food shops); 1 punnet fresh raspberries; Icing sugar, to serve; Preheat oven to 200°C.; Transfer to a clean bowl, cover with cling wrap ensuring it comes into contact with the surface of the custard, refrigerate for 1 hour to cool.; *** You can use the two centre circles of leftover pastry to make a small pithivier or hand pie: see our recipe for Mushroom, Ham & Camembert Pithivier for details.

www.caremepastry.com.au

The combination of crisp flaked almonds, pastry, cream, salty pistachio and raspberries is divine. Your guests will be amazed you made it!

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Ingredients

2 (375g packets) Carême All Butter Puff Pastry, defrosted
1 egg, lightly beaten
1/4 cup flaked almonds
500ml full cream milk
5 egg yolks
125g caster sugar
40g cornflour
250g shelled pistachios
2 tablespoon water
60g almond meal
3-4 drops almond extract
1 teaspoon vanilla bean paste
200g unsalted butter, softened
200g pistachio paste (recipe below or can be bought from specialty food shops)
1 punnet fresh raspberries
Icing sugar, to serve
Preheat oven to 200°C.
Transfer to a clean bowl, cover with cling wrap ensuring it comes into contact with the surface of the custard, refrigerate for 1 hour to cool.
*** You can use the two centre circles of leftover pastry to make a small pithivier or hand pie: see our recipe for Mushroom, Ham & Camembert Pithivier for details.