At Sosa Ingredients, we pride ourselves on offering innovative and natural solutions for the ice cream industry: Profiber Stab 5. This stabiliser, designed specifically for ice cream and sorbets, is ideal for professionals looking to improve the texture and stability of their products using natural ingredients. If you want to know more about the benefits and applications of Profiber Stab 5, we invite you to read our full post here.
To illustrate the possibilities of our new stabiliser, we have worked with our chefs to develop an exquisite recipe: Paris Brest with Pistachio Ice Cream.
Paris Brest is a classic French dessert, created in 1910 in honour of the cycling race between Paris and Brest. It consists of a crown of choux pastry (the same as that used for profiteroles and éclairs), traditionally filled with a praline cream. However, in our modern version, we have decided to integrate a delicious pistachio ice cream, made with our pistachio paste and stabilised with Profiber Stab 5. This contemporary touch not only enhances the flavour, but also adds a creamy texture that is perfect for any occasion.
We invite you to discover all the details of this innovative recipe below. Don’t miss it!
Pistachio Paris-Brest Ice Cream
Ingredients
Pistachio Paris-Brest ice cream
- 150 g Pistachio ice cream
- 75 g Choux pastry
- 25 g Craquelin
- 25 g Pistachio praline
- as needed Pistachios
Pistachio ice cream
- 600 g Milk
- 25 g 35% fat cream
- 25 g Powdered milk 1% mg
- 70 g Sugar
- 70 g Powdered Glucose DE33 Sosa Ingredients
- 35 g Dextrose Sosa Ingredients
- 5 g Profiber Stab 5
- 170 g Pistachio paste Sosa Ingredients
Choux pastry
- 150 g Milk
- 150 g Water
- 6 g Salt
- 10 g Sugar
- 125 g 82% fat salt-free butter
- 160 g Cake flour
- 400 g Whole egg
Craquelin
- 100 g Sugar
- 100 g 82% fat salt-free butter
- 100 g Cake flour
- 100 g Pistachio flour
Pistachio praline
- 500 g Pistachios Sosa Ingredients
- 10 g Salt
- 500 g Sugar
Equipment
- 1 Ice cream churn
Instructions
Pistachio ice cream
- Mix the liquids and heat to 30 ºC.
- Add the previously mixed solids and pasteurize. When the temperature of the mixture has dropped (60 ºC), add the pistachio paste and blend witha hand-blender.
- Chill for 12 hours and churn.
Choux pastry
- Put the milk, water, salt, sugar and butter in a pan. Boil for 30 seconds. Then add the flour and stir well with a wooden spatula until a smooth, uniform mix is achieved.
- Cook on a low heat for 5 minutes, stirring constantly to dry out the mix.T ake the pan off the heat and add the eggs very gradually, stirring energetically so that a good emulsion is achieved.
- Pipe into the desired shape.
Craquelin
- Mix all the ingredients together and roll out to a thickness of 1.5 mm. Freeze and cut into the desired shape.
Pistachio praline
- Caramelize the sugar at 180 ºC and pour onto the pistachios and the salt. Leave to cool and mix. Use a shell modelling toolto give it a smoother texture.
Pistachio Paris-Brest ice cream
- Bake the choux crowns with the craquelin for 40 minutesat 165 ºC. Leave to chill in the freezer.
- Cut the crowns in half and pipe the pistachio ice cream on top of the bottom half.
- Add a few drops of pistachio praline. Decorate the top of the crown with praline and grated pistachios and place it on topof the ice cream filling.