What Is Paris-Brest?
Paris-Brest is a traditional French pastry created in 1910, inspired by the Paris-Brest bicycle race. Its circular shape represents a wheel, and its filling is traditionally praline cream, though vanilla or buttercream versions are also common.
Why people love it:
- Crisp outside, airy inside
- Creamy, rich filling
- Almond crunch on top
- Impressive but achievable
Recipe Overview
This dessert has three main components:
- Choux pastry ring
- Cream filling
- Almond topping & assembly
Each step is important, but if you follow them carefully, success is guaranteed.
Ingredients for Choux Pastry Ring
- 125 ml water
- 125 ml whole milk
- 100 g unsalted butter
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 150 g all-purpose flour (sifted)
- 4 large eggs (room temperature)
Ingredients for Cream Filling (Vanilla Mousseline Style)
- 500 ml whole milk
- 1 vanilla bean or 2 teaspoons vanilla extract
- 120 g granulated sugar
- 4 egg yolks
- 40 g cornstarch
- 150 g unsalted butter (soft, divided)
Almond Topping
- 60 g sliced almonds
- Powdered sugar (optional, for dusting)
Making the Choux Pastry Dough
Step 1: Heat liquids
In a saucepan, combine:
- Water
- Milk
- Butter
- Sugar
- Salt
Heat over medium heat until the butter melts and the mixture comes to a gentle boil.
Step 2: Add flour
Remove from heat and add all the flour at once.
Stir vigorously with a wooden spoon until a dough forms.
Return to low heat and stir for 1–2 minutes until the dough pulls away from the pan and forms a smooth ball.
This step dries the dough and ensures good puffing.
Step 3: Cool slightly
Transfer dough to a bowl and let cool for 5 minutes.
Step 4: Add eggs
Add eggs one at a time, mixing well after each addition.
The dough should become smooth, glossy, and pipeable.
Correct texture:
- Thick
- Holds shape
- Falls slowly from a spoon in a “V” shape
Shaping the Paris-Brest Ring
Step 1: Prepare baking tray
Line a baking sheet with parchment paper.
Draw a 20–22 cm circle on the paper (flip paper so ink is underneath).
Step 2: Pipe the ring
Transfer dough to a piping bag with a round or star tip.
Pipe:
- One circle following the guide
- A second circle directly on top (or slightly inside)
- Optional third layer for extra height
Step 3: Add almonds
Brush lightly with beaten egg (optional).
Sprinkle sliced almonds generously on top.
Baking the Choux Ring
Preheat oven to 190°C (375°F).
Bake for 35–40 minutes, until:
- Deep golden brown
- Firm and puffed
- Dry inside
⚠️ Do not open the oven during baking.
Once baked:
- Turn off oven
- Crack door slightly
- Leave pastry inside for 10 minutes
This prevents collapse.
Cool completely before filling.
Making the Vanilla Cream Filling
Step 1: Heat milk
Heat milk with vanilla until just below boiling.
Step 2: Mix yolks & sugar
Whisk egg yolks and sugar until pale.
Add cornstarch and whisk smooth.
Step 3: Temper eggs
Slowly pour hot milk into egg mixture while whisking.
Step 4: Cook pastry cream
Return mixture to saucepan and cook, whisking constantly, until thick.
Remove from heat and mix in 75 g butter.
Cover with plastic wrap touching the surface and cool completely.
Step 5: Finish mousseline cream
Once cold, beat remaining 75 g butter until fluffy.
Gradually beat in the cold pastry cream.
Result:
- Smooth
- Light
- Pipeable
- Rich but airy
Assembling the Paris-Brest
Step 1: Slice pastry
Using a serrated knife, cut the choux ring horizontally.
Step 2: Pipe cream
Transfer cream to a piping bag with a star tip.
Pipe generous swirls on the bottom half.
Step 3: Close and decorate
Place top half gently over cream.
Dust lightly with powdered sugar if desired.
Texture & Flavor Experience
- Crisp almond-coated shell
- Light, airy choux interior
- Smooth, buttery cream
- Perfect balance of sweetness
This dessert feels luxurious but not heavy.
Serving Suggestions
- Serve chilled or slightly cool
- Pair with coffee or tea
- Ideal for celebrations
- Perfect as a centerpiece dessert
Storage Tips
- Refrigerate up to 24–36 hours
- Best eaten fresh
- Do not freeze once filled
- Unfilled choux ring can be frozen
Common Mistakes to Avoid
- Opening oven too early
- Underbaking choux pastry
- Filling while pastry is warm
- Over-mixing cream
Avoiding these ensures professional results.
Variations You Can Try
- Praline cream (classic version)
- Chocolate cream filling
- Coffee-flavored cream
- Hazelnut or pistachio topping
Each variation transforms the dessert while keeping the same base.
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Final Thoughts
The Paris-Brest choux ring is a masterpiece of French pastry—crispy, creamy, nutty, and stunning. With patience and precision, you can recreate this iconic dessert at home and impress everyone who sees or tastes it.