Classic Paris-Brest

Name: Classic Paris-Brest
Prep time: 45 min
Cook time: 35 min
Total time: 140 min
Yield: 8 servings
Cuisine: French
Ingredients: 1/2 cup water; 1/2 cup whole milk; 1/2 cup unsalted butter (cut into pieces); 1 tablespoon sugar; 1/4 teaspoon salt; 1 cup all-purpose flour (sifted); 4 large eggs (room temperature); 1 1/2 cups heavy cream (chilled); 1/2 cup praline paste; 2 tablespoons sugar; powdered sugar (for dusting); 1/4 cup sliced almonds (toasted)

140 min 8 servings Medium

All Recipes

Classic Paris-Brest

A classic French dessert featuring a ring of choux pastry filled with rich praline cream.

Prep

45 min

Cook

35 min

Total

140 min

Servings

Difficulty

Medium

The Paris-Brest is a celebrated French dessert created in 1910 to commemorate the Paris-Brest-Paris bicycle race. Its circular shape symbolizes a bicycle wheel and is made of delicate choux pastry filled with a rich, nutty praline cream. This dessert is beloved for its light, airy texture and the sweet, creamy filling that pairs perfectly with the crisp pastry shell. Whether you're serving it at a special occasion or simply indulging in a French classic, the Paris-Brest is sure to impress.

Ingredients

Servings

Choux Pastry

Praline Cream Filling

Garnish

Instructions

Prepare choux pastry

Preheat your oven to 375°F (190°C). In a medium saucepan, combine water, milk, butter, sugar, and salt over medium heat. Bring to a boil.

Mix in flour

Remove the saucepan from heat and add the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.

Pro tip: This step cooks the flour and helps remove excess moisture.

Incorporate eggs

Transfer the dough to a mixing bowl. Add eggs one at a time, beating well after each addition, until the dough is smooth and glossy.

Pro tip: The dough should be thick but fall slowly from the spoon.

Pipe the pastry

Line a baking sheet with parchment paper. Using a piping bag with a large round tip, pipe a circle of dough about 20 cm (8 inches) in diameter. Pipe a second circle inside the first, and a third on top of the two.

Pro tip: Use a template or draw a circle on the parchment for guidance.

Bake the choux

Bake in the preheated oven for 30-35 minutes until golden brown and puffed. Avoid opening the oven door during baking.

Prepare praline cream

In a chilled bowl, whip the heavy cream with sugar until stiff peaks form. Gently fold in the praline paste.

Pro tip: Ensure the cream stays cold to whip properly.

Assemble the Paris-Brest

Once the pastry is cool, slice it horizontally. Pipe the praline cream onto the bottom half. Place the top half back on and sprinkle with powdered sugar and toasted almonds.

Pro tip: Chill the assembled dessert for at least 30 minutes before serving for best texture.

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Tips & Tricks

<ul><li>Make sure to keep the oven door closed during baking to ensure the choux pastry puffs up properly.</li><li>For a smooth praline paste, blend the nuts thoroughly until they release their natural oils.</li><li>Chill the cream filling slightly before assembling to make it easier to pipe.</li><li>Dust with powdered sugar just before serving for a beautiful finish.</li></ul>

Serving Suggestions

Serve your Paris-Brest with a cup of espresso or a glass of dessert wine to accentuate its delightful flavours. This dessert can be made ahead of time; just keep it refrigerated and fill it shortly before serving. Store leftovers in an airtight container in the fridge for up to two days.