Paris Brest Recipe

Introduction

Paris Brest is a classic French pastry shaped like a wheel and filled with luscious whipped cream. Its crisp choux pastry paired with a light, sweet filling makes it a delightful treat for any occasion.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs
• 1/2 cup sliced almonds (optional, for topping)

Cream Filling:

• 1 1/2 cups heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Step 2: In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.
3. Step 3: Once boiling, add the flour all at once. Stir rapidly with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
4. Step 4: Remove from heat and let cool slightly for about 5 minutes.
5. Step 5: Add eggs one at a time, beating well after each addition, until the dough is smooth and glossy.
6. Step 6: Transfer the dough to a pastry bag fitted with a large round tip.
7. Step 7: On the parchment-lined baking sheet, pipe the dough into a large ring about 8 inches in diameter. If desired, sprinkle with sliced almonds.
8. Step 8: Bake in the preheated oven for 20 minutes. Reduce the heat to 375°F (190°C) and bake for an additional 20 minutes, or until the pastry is golden brown and firm to the touch. Turn off the oven, prop the door open slightly, and let the pastry sit in the oven for 10 minutes to dry out.
9. Step 9: Remove from the oven and allow to cool completely on a wire rack.
10. Step 10: For the cream filling, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
11. Step 11: Once the pastry is cool, carefully slice it in half horizontally using a serrated knife.
12. Step 12: Fill the bottom half with the whipped cream mixture, using a piping bag or a spoon for even distribution.
13. Step 13: Carefully place the top half of the pastry back over the cream. Dust with powdered sugar if desired.
14. Step 14: Serve immediately or refrigerate until ready to serve.

Tips & Variations

• For extra flavor, you can fold some finely chopped praline or toasted hazelnuts into the whipped cream filling.
• If you don’t have a pastry bag, a plastic zip bag with a corner cut off can work in a pinch for piping the dough and cream.
• Make sure the dough cools slightly before adding eggs to avoid cooking them and ensure a smooth batter.
• Use fresh, cold heavy cream for best whipping results.

Storage

Store the assembled Paris Brest in an airtight container in the refrigerator for up to 2 days. The pastry is best eaten fresh to enjoy its crispiness; if stored, the choux may soften slightly. Reheat the unfilled pastry ring gently in a low oven (about 300°F/150°C) for 5–7 minutes before filling to restore some crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry dough ahead of time?

Yes, you can prepare and bake the choux pastry ring a day in advance. Store it in an airtight container at room temperature. Fill it with whipped cream just before serving to keep the pastry crisp.

What can I use instead of sliced almonds for topping?

You can substitute sliced almonds with chopped hazelnuts, pistachios, or leave the topping off entirely. Powdered sugar dusted on top also adds a lovely finish.

Paris Brest Recipe

---

★★★★★

4.8 from 669 reviews

• Author: anna
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

Paris Brest is a classic French pastry featuring a crisp choux pastry ring filled with a light and airy vanilla whipped cream. Originally created to commemorate the Paris-Brest bicycle race, this elegant dessert combines the delicate texture of baked choux with a rich, creamy filling, topped with toasted almonds for added crunch and flavor.

---

Ingredients

Scale 1x2x3x

Pastry:

• 1 cup water
• 1/2 cup unsalted butter
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs
• 1/2 cup sliced almonds (optional, for topping)

Cream Filling:

• 1 1/2 cups heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

---

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Make Dough Base: In a medium saucepan, combine water, butter, sugar, and salt. Bring the mixture to a boil over medium heat, allowing the butter to melt completely and mix with the water.
3. Add Flour: Once boiling, add all the flour at once. Stir rapidly with a wooden spoon until the dough pulls away from the sides of the pan and forms a smooth ball.
4. Cool Dough: Remove the pan from heat and let the dough cool slightly for about 5 minutes to prevent the eggs from cooking in the next step.
5. Incorporate Eggs: Add eggs one at a time, beating well after each addition until the dough becomes smooth, glossy, and holds its shape.
6. Pipe Dough: Transfer the dough to a pastry bag fitted with a large round tip. Pipe the dough onto the prepared baking sheet into a large 8-inch diameter ring. Optionally, sprinkle the ring with sliced almonds for added texture and flavor.
7. Bake Part 1: Bake the pastry in the preheated oven at 425°F (220°C) for 20 minutes to start puffing and forming a crust.
8. Bake Part 2: Reduce the heat to 375°F (190°C) and continue baking for another 20 minutes until the pastry is golden brown and feels firm when touched. This ensures the pastry is fully cooked and crisp.
9. Dry Out Pastry: Turn off the oven, crack the oven door open slightly, and let the pastry sit inside for 10 minutes to dry out and maintain its crispness.
10. Cool Pastry: Remove the pastry from the oven and allow it to cool completely on a wire rack to prevent sogginess.
11. Prepare Cream Filling: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a light, fluffy filling.
12. Slice Pastry: Once cooled, carefully slice the pastry horizontally using a serrated knife to create a top and bottom half.
13. Fill Pastry: Using a piping bag or spoon, evenly distribute the whipped cream onto the bottom half of the pastry ring.
14. Assemble: Replace the top half of the pastry onto the cream-filled bottom, pressing gently to secure it. Optionally, dust the top with powdered sugar for a refined finish.
15. Serve or Store: Serve the Paris Brest immediately or refrigerate until ready to serve, keeping the cream fresh and the pastry crisp.

Notes

• Allow the choux pastry to cool completely before slicing and filling to prevent the cream from melting and the pastry from becoming soggy.
• Sifting powdered sugar on top adds a classic look and a subtle sweetness.
• For variation, you can substitute the vanilla whipped cream with praline cream or pastry cream.
• Make sure to pipe the dough evenly to ensure uniform baking and puffing.
• Keep the dried pastry in an airtight container if storing without filling to maintain crispness.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French

Keywords: Paris Brest, French pastry, choux pastry, cream-filled pastry, vanilla whipped cream, French dessert, almond topping