Paris-Brest with Pistachio Cream and Banana Caramel


My first “real” cake. I thought about it all week, had endless debates with my sister regarding combination of flavors, memorized a chapter from a culinary bible on the compatibility of pistachios with other flavors… 🙂 In the end, that’s what I got – Paris-Brest with Pistachio Cream, Banana Caramel and Cardamon/Pistachio Praline.

A little bit of history: this cake is named after a Paris – Brest – Paris long-distance bicycle racing event. Today this is officially the oldest bicycle event that still takes place.

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Below ingredients yield 2 cakes 22-centimeters in diameter each, I took the cake base idea from Maria Selyanina.

Choux Pastry Ring:

100 g water
150 gr. milk
5 g salt
5 g of sugar
100 g butter
150 g flour
5 eggs (230 gr.)
50 gr. chopped pistachios
Regular sugar
Powdered sugar

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