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Paris Brest

The Paris Brest is a heavenly French dessert crafted to perfection, featuring a crisp choux pastry ring filled with velvety praline cream. Originally inspired by a cycling race, it’s a treat that combines elegance, tradition, and indulgence in every bite. Perfect for special occasions or when you want to wow your guests with a show-stopping dessert!
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Prep Time 40 minutes
Cook Time 30 minutes
20 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine French
Servings 6 people
Calories 350 kcal

Equipment

  • 1 Large Mixing Bowl For preparing the choux pastry and cream
  • 1 Medium Saucepan For cooking the choux dough
  • 1 Wooden spoon For stirring the choux dough
  • 1 Whisk For mixing cream and ingredients
  • 1 Piping bag For shaping the pastry and filling
  • 1 Star piping tip For creating the decorative pastry design
  • 1 Baking Sheet To bake the choux pastry ring
  • 1 Parchment Paper To line the baking sheet
  • 1 Knife or serrated knife For cutting the pastry ring after baking
  • 1 Cooling rack For cooling the baked pastry
  • 1 Stand or hand mixer For whipping the praline cream
  • 1 Small offset spatula For spreading or assembling cream evenly

Ingredients
  

  • 125 ml Water For making the choux pastry
  • 125 ml Milk Adds richness to the choux pastry
  • 100 Grams Unsalted butter Cut into small pieces, for the choux pastry
  • 1 pinch Salt Enhances the flavor of the pastry
  • 1 tsp Sugar Adds slight sweetness to the choux pastry
  • 150 Grams All-purpose flour For making the choux pastry
  • 4 Large Eggs Beaten, for the choux pastry
  • 300 ml Heavy cream For the praline cream filling
  • 150 Grams Praline paste Adds the signature nutty flavor to the filling
  • 50 Grams Powdered sugar For sweetening the cream and optional dusting
  • 1 tsp Vanilla extract Enhances the flavor of the filling
  • 20 Grams Sliced almonds Optional, for topping and decoration

Instructions
 

  • Prepare the Choux Pastry
    Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
  • In a medium saucepan, combine water, milk, butter, sugar, and salt. Heat over medium heat until the butter melts and the mixture comes to a boil.
  • Stir in the flour all at once, and continue stirring until the dough pulls away from the sides of the pan and forms a smooth ball.
  • Remove from heat and let it cool for about 5 minutes. Beat in the eggs, one at a time, until the dough is smooth and glossy.
  • Shape the Choux Pastry
    Transfer the choux dough into a piping bag fitted with a large star tip. Pipe a large ring of dough onto the prepared baking sheet, about 8 inches in diameter, then pipe a second ring on top of the first one to form a double ring.
  • Sprinkle the top with sliced almonds if desired.
  • Bake the Choux Pastry
    Bake the choux pastry in the preheated oven for 25–30 minutes, or until golden brown and puffed. Do not open the oven door during baking.
  • Once baked, turn off the oven and let the pastry cool inside for 10 minutes, then transfer to a wire rack to cool completely.
  • Prepare the Praline Cream
    In a stand mixer, whip the heavy cream until soft peaks form.
  • In a separate bowl, mix the praline paste, powdered sugar, and vanilla extract. Gently fold the whipped cream into the praline mixture until smooth and well-combined.
  • Assemble the Paris Brest
    Once the choux pastry has cooled, carefully slice it in half horizontally.
  • Pipe the praline cream generously onto the bottom half of the choux ring. Place the top half of the pastry back on.
  • Dust the top with powdered sugar for a finishing touch.
  • Serve and Enjoy
    Slice the Paris Brest into wedges and serve immediately for the best texture and flavor!
Keyword Paris Brest