-
liloczka1978 posted an update
2 months ago (edited)
Level:
Scoolinar
Here is another one for the
#EclairChallenge
Really love how Paris Breast can carry out so many textures to an absolutely self sufficient and fun dessert.
this one is beautiful and flavourful The Pistachio Paris Breast
• Pâte a choux dusted with the pistachio mix (finely chopped pistachios and sugar in granules)
•Pistachio Creme mousseline
• Pistachio paste
• Whole pistachios (bronte and iranian)
Sol Damiani, Maloles Muñoz and 5 others2 Comments-
Level:
Scoolinary Team
Lilia, it’s such a joy to see you participating in the Éclair Challenge again! We love how you take each creation to the next level, and this Pistachio Paris-Brest is simply spectacular.
The combination of textures is fascinating—the crisp pâte à choux with that pistachio touch, the creamy mousseline, and the intense pistachio paste must make every bite an explosion of flavor.
Tell us, how was the process? Did you feel that the pistachio mousseline had the perfect texture, or did you make any adjustments?
Thanks for sharing with the community! 🙌🏻
-
Level:
Scoolinary Team
This creation is a true ode to pistachios! You’ve nailed the harmony of textures—crunchy, creamy, and airy, all in one elegant bite. I’m curious, how did you balance the pistachio paste and creme mousseline to ensure one didn’t overpower the other? It’s a delicate dance of flavors, and you’ve clearly mastered it. Bravo on showcasing such refined technique! 🙌
Thank you for joining the #EclairChallenge! What kind of challenge would you love to see next? Something sweet, savory, or perhaps a fusion twist? 🍴
-
