Pistachio 'Paris Nest' - a classic French dessert for your already set Easter table.

A take on a Paris Brest with choux pastry, pistachio praline, rich mousseline, chocolate shavings, and expensive blue eggs.

This is what happens when two chronically online bakers who have never celebrated Easter come together… to celebrate Easter. With this recipe to follow… a whole week late!

We present to you the Paris Nest.

A play on the classic ‘Paris Brest’ dessert, this centerpiece dessert features a large choux pastry wheel filled with homemade pistachio praline and pisatchio praline mousseline (pastry cream and whipped cream)

In many cultures, whole eggs are incorporated into easter themed baked goods, so we thought to take a similar approach by filling our choux ring with our little jewels — Vital Farms blue eggs, which are objectively more like large jewels since they cost an arm and a leg.

What is mousseline?

Mousseline is a combination of pastry cream and a lot of whipped butter (classic French behavior). Mixed with hazelnut praline paste, a hazelnut mousseline is used to fill a traditional Paris Brest pastry. Because of the high fat content, the filling will become very solid once frozen, but is so silky smooth, nutty, and decadent inside light and eggy choux pastry. (The French would say its “onctueux”)

With our vision of chocolate twigs we went with a pistachio mousseline instead as an homage to our favorite Dubai Chocolate flavoring.

Ingredients