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Pistachio Ice Cream Paris-Brest

At Sosa Ingredients, we pride ourselves on offering innovative and natural solutions for the ice cream industry. That’s why we are excited to introduce our latest release: Profiber Stab 5. This stabilizer, designed specifically for ice creams and sorbets, is ideal for professionals looking to improve the texture and stability of their products using natural ingredients. If you would like to know more details about the benefits and applications of Profiber Stab 5, we invite you to read our full post here.

To illustrate the possibilities of our new stabilizer, we have worked with our chefs to develop an exquisite recipe: Paris Brest with Pistachio Ice Cream.

The Paris Brest is a classic French dessert, created in 1910 in honor of the cycling race between Paris and Brest. It consists of a choux pastry crown (the same used for profiteroles and éclairs), traditionally filled with a praline cream. However, in our modern version, we have decided to integrate a delicious pistachio ice cream, made with our pistachio paste and stabilized with Profiber Stab 5. This contemporary touch not only enhances the flavor, but also provides a creamy and perfect texture to enjoy on any occasion.

We invite you to discover all the details of this innovative recipe below. Don’t miss it!

Pistachio Ice Cream Paris-Brest

Modern version of the Paris-Brest where we have decided to integrate a delicious pistachio ice cream, made with our pistachio paste and stabilized with Profiber Stab 5.

Ingredients

Pistachio ice cream Paris-Brest
- 150g -
  Pistachio ice cream
- 75g -
  Pâte à choux
- 25g -
  Craquelin
- 25g -
  Pistachio praline
- qsas needed -
  Pistachios
Pistachio ice cream
- 600g -
  Milk
- 25g -
  35% fat cream
- 25g -
  1% powdered milk
- 70g -
  Sugar
- 70g - Glucose powder 33DE
- 35g - Dextrose
- 5g - Profiber Stab 5
- 170g - Pistachio paste
Pâte à choux
- 150g -
  Milk
- 150g -
  Water
- 6g -
  Salt
- 10g -
  Sugar
- 125g -
  Unsalted butter 82%
- 160g -
  Soft flour
- 400g -
  Whole egg
Craquelin
- 100g -
  Sugar
- 100g -
  Unsalted butter 82%
- 100g -
  Soft flour
- 100g - Pistachio flour
Pistachio praline
- 500g -
  Pistachios
- 10g -
  Salt
- 500g -
  Sugar

Prepared by

Pistachio ice cream
1. Mix the liquids and heat to 30 °C.
2. Add the previously mixed solids and pasteurize.
3. When the mixture is cooling down (60 °C), add the pistachio paste and blend with the immersion blender.
4. Rest for 12 hours in the cold and churn.
Pâte à choux
1. Place the milk, water, salt, sugar, and butter in a saucepan. Bring to a boil for 30 seconds.
2. Then add the flour and mix well with a spatula until a smooth and uniform dough is obtained. Cook over low heat for 5 minutes, stirring constantly to dry the dough.
3. Then add the eggs off the heat very slowly, stirring vigorously to obtain a good emulsion.
4. Pipe into the desired shape.
Craquelin
1. Mix the ingredients and stretch to 1.5 millimeters. Freeze and cut into the desired shape.
Pistachio praline
1. Caramelize the sugar at 180 °C and pour over the pistachios and salt.
2. Let cool and mix. Use a shell to refine the texture.
Final assembly: Pistachio ice cream Paris-Brest
1. Bake the choux crowns with the craquelin for 40 minutes at 165 °C. Let cool in the freezer. Cut the crown and poach the pistachio ice cream inside.
2. Add a few drops of pistachio praline. Decorate the top of the crown with the praline and grated pistachio and place on top of the ice cream.