Lemon Verbena Pistachio Paris Brest, LARGE

 Orders of this product for 4/19 and 4/20 will be picked up at Boston Street.     

This is a classic French pastry originating in 1910 when it was created to commemorate the 1200 KM Paris-Brest-Paris bicycle raise that began in 1891.  It is made from a pate choux ring and filled with creamy praline filling. Ours is lemon and pistachio based and it is chock full of the lemon verbena mousseline filling, lemon curd, and pistachio paste. A beautiful spring dessert for your Easter table.  This is a rich dessert with a tang and can serve 8-10 people.  

INGREDIENTS:

Pate choux ring: whole milk, sugar, salt, butter, wheat flour, egg, baking powder.

Fillings/Toppings: Half and Half, Sugar, Butter, Egg Yolks, Lemon Juice, Lemon Zest, Dried Lemon Verbena, Vanilla Paste, Salt, Pistachios, Almond Paste, Agave, Water, Almond Extract, Olive Oil,  Apricot Glaze