Discover the Delight of Paris-Brest – Classic French Pastry

Discover the delight of Paris-Brest with this easy, authentic French pastry recipe. Indulge in nutty praline cream and crisp choux dough today.

Discover the Delight of Paris-Brest

If you love French patisserie, you’ll adore the Paris-Brest. This classic pastry combines crisp, airy choux dough with a rich, nutty praline cream. It’s named after a famous French cycling race, shaped like a wheel to celebrate the event. In this recipe, you’ll discover the delight of Paris-Brest with simple steps that bring authentic French flavors right to your kitchen.

The crispness of the choux pairs perfectly with the creamy filling, making it a standout dessert for any occasion. Whether for a special dinner or an indulgent treat, Paris-Brest never fails to impress.

Before we dive in, don’t miss other favorite recipes like Classic Cream Puffs and Almond Croissants to keep your French pastry game strong.

Why You’ll Love It

This recipe delivers the delightful contrast of textures and flavors that define Paris-Brest. The light choux pastry is golden and slightly crisp, while the praline cream adds a buttery, sweet nuttiness that’s unforgettable. It’s impressive yet approachable, perfect for home bakers wanting to experiment with traditional French desserts.

Plus, it’s versatile: customize the praline cream or swap nuts based on your preference. It also stores well, letting you prepare ahead for events or leisurely enjoy over a few days.

Ingredients

• 1 cup water – substitute half water and half milk for a softer crust
• 100g unsalted butter – or use a dairy-free spread
• 1 cup all-purpose flour – gluten-free flour blend works with a bit more moisture
• 4 large eggs
• 1/2 cup sliced almonds – can replace with other nuts like hazelnuts or pistachios
• 1/2 cup sugar
• 1 cup heavy cream – or coconut cream for a dairy-free option
• 100g praline paste – homemade or store-bought
• Powdered sugar for dusting

Step-by-Step Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a saucepan, bring water and butter to a boil. Stir in all flour at once. Mix vigorously until dough detaches from pan and forms a smooth ball.
3. Transfer dough to a mixing bowl, let cool for 5 minutes. Beat in eggs one at a time until smooth and glossy.
4. Pipe dough into a circular ring about 8 inches in diameter on the prepared sheet. Sprinkle with almonds and sugar evenly.
5. Bake 25-30 minutes until puffed and golden brown. Let cool completely on a wire rack.
6. Whip the heavy cream to soft peaks, then fold in the praline paste gently for the filling.
7. Slice the choux pastry ring horizontally. Pipe or spoon the praline cream inside the ring and replace the top.
8. Dust with powdered sugar before serving. Chill if preferred.

Expert Tips

To get perfectly crisp choux pastry, avoid opening the oven during baking. If the pastry starts to brown too quickly, reduce the temperature slightly. When beating in eggs, add them one by one to ensure the right dough texture—too much or too little can affect rise and texture.

If you’re new to praline paste, you can make it by caramelizing sugar with toasted nuts and grinding to a smooth paste. Store any leftover praline cream in the fridge and re-whip before using.

Storage

Keep your Paris-Brest refrigerated, covered with plastic wrap, for up to 3 days. For longer storage, freeze the choux shell separately in an airtight container for up to a month. Prepare praline cream fresh or freeze in small portions. Assemble just before serving for the best texture.

Variations

• Vegan: Use plant-based butter and cream alternatives. Replace eggs with flaxseed or aquafaba but expect slight flavor and texture differences.
• Gluten-Free: Use gluten-free flour blends suitable for choux pastry, adding extra moisture if needed.
• Dairy-Free: Substitute dairy ingredients with almond or oat-based products.
• Refined Sugar-Free: Replace sugar with coconut sugar or maple syrup in praline paste and dusting, adjusting for moisture.

FAQ

What is the main ingredient in Paris-Brest?
The main ingredients are choux pastry dough and a rich praline cream filling, making Paris-Brest a unique French pastry treat.

Can I prepare Paris-Brest ahead of time?
Yes, bake the choux ring and prepare praline cream separately. Assemble just before serving for best results.

How do I store Paris-Brest?
Keep it covered in the refrigerator for up to 3 days. Freeze the shell separately if needed.

Is Paris-Brest gluten-free?
Traditional Paris-Brest contains wheat flour, but gluten-free versions can be made with appropriate flour blends.

How do I know when the choux pastry is done?
It should be puffed, golden, and dry to the touch. A hollow sound when tapped can be a good indicator.

Did you enjoy this recipe? Leave a comment below, rate the recipe, and share your Paris-Brest creations with friends and family!