Verdant Paris Brest

Ingredients & Process

Ingredient	Baker's %
PALFFY 780LTU	200 (30.6%)
Green Colouring	2 (0.3%)
Icing sugar	200 (30.6%)
Red colouring	0.8 (0.1%)
Cake Flour	250 (38.3%)
TOTAL	652.8 (100.0%)

Ingredient	Baker's %
Water	416 (29.3%)
PROBEST 33	84 (5.9%)
Sugar	10 (0.7%)
PALFFY 780LTU	200 (14.1%)
Cake Flour	310 (21.8%)
Eggs	400 (28.2%)
TOTAL	1420 (100.0%)

Ingredient	Baker's %
Roasted Pistachio	300 (50.0%)
Sugar	150 (25.0%)
Corn oil	50 (8.3%)
Pistachio paste	100 (16.7%)
TOTAL	600 (100.0%)

Ingredient	Baker's %
TOPPING ACE 400 (Whipped)	250 (37.3%)
CREAM FILLING CUSTARD	300 (44.8%)
Pistachio Praline	120 (17.9%)
TOTAL	670 (100.0%)

Make Form & Baking

1
In mixer, put Cake Flour, Icing Sugar and PALFFY 780LTU(Margarine), mix until smooth.
2
Add Red Colouring, continue stirring then add Green Colouring. Mix until well incorporated.
3
Roll out the dough and chill for 20 minutes.
4
Cut out the dough using mould of 9cm and use a smaller mould of 2cm at the middle of circle.
5
Heat up Water, Sugar, PROBEST 33 and PALFFY 780LTU(Margarine) over pot.
6
Once boiling, add Cake Flour. Stir and mix well until it forms a soft dough.
7
Transfer it to the mixer, add Eggs and mix till dough is smooth.
8
Refer to below “Baking and Assembly” section for further process.
9
Cook Sugar over pot, add them little by little (for 3 times) and keep stirring. Cook until caramelised before adding more sugar.
10
Add Roasted Pistachio and stir to coat with caramelised sugar. Remove from heat and transfer to a tray. Let it cool for about 1 hour in room temperature.
11
Break into parts and use food processor to grind the caramelised hazelnuts.
12
Add Corn Oil into food processor, mix well.
13
Add Pistachio Paste and mix till smooth.
14
Transfer Pistachio Praline (120g) into a mixing bowl, add CREAM FILLING CUSTARD and TOPPING ACE 400 (Whipped), mix well.
15
Baking and Assembly
16
Pipe Choux Puff Dough on tray and place Pistachio Craquelin on top (making Choux Craquelin combo).
17
Sprinkle some crushed Pistachio on top. Leave in room temperature until the Pistachio Craquelin wraps the Choux Dough.
18
Bake at 160°C for 50 minutes.
19
After baking, cut into half from side to side. Pipe Diplomat Cream on top of the bottom half of the Choux Craquelin, pipe Pistachio Praline in between the cream.
20
Sandwich with top half of Choux Craquelin.
21
Sift Matcha Powder and decorate with Pistachio Skin, Roasted Pistachio and sift Powdered Sugar.