8 Serves
95 Mins
Prepare the choux pastry dough and pipe it into a large ring shape onto a baking sheet using a piping bag with star tip.
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Vitamin E
2 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
12 µg / 400 µgCalcium
47 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
60 mg / 1,250 mgPotassium
82 mg / 4,700 mgSodium
24 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
1 g / 28 gSugar
10 g / 50 gSaturated Fat
8 g / 20 gCholesterol
35 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Bake the choux ring in the oven until golden brown and crisp, then allow it to cool completely on a wire rack.
Whisk together the pistachio praline paste and heavy cream in a mixing bowl until a smooth, stable mousseline cream is formed.
Slice the cooled choux ring horizontally, pipe the pistachio cream into the center, and top with the remaining pastry ring.
19
g46
g14
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Chinese
French