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 tablespoons 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!

View full recipe on www.caremepastry.com.au

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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 tablespoons 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.