A modern twist on the classic Paris-Brest this recipe's really simple to make but packs a big flavour. With flakey puff pastry and pistachio cream it's the perfect accompaniment to a mid-morning cuppa!
Recipe courtesy of Sosa
Ingredients200g Puff pastry dough
300g Cream 35%
140g Sosa Home Gourmet pistachio pralicroc
5g Chopped pistachios
MethodStretch the puff pastry to 3mm.
Cut crowns with a diameter of 6cm with the help of a pastry cutter.
Bake at 170°C for 10 minutes.
Whip the cream.
Add the salt and mix it with the Pralicroc.
Put the mixture into a piping bag and stitch it onto a wreath.
Cover with another wreath and decorate with the some of the Pralicroc and the chopped pistachios.