Paris Brest with Praline Mousseline Cream Recipe
Introduction
The Paris Brest is a classic French pastry, known for its delicate choux pastry rings filled with luscious praline mousseline cream. This elegant dessert combines light, airy textures with rich, nutty flavors, perfect for impressing guests or treating yourself.
Ingredients
- 236 g water (1 cup)
- 115 g unsalted butter (4 oz / 1 stick, cubed and at room temperature)
- 145 g all-purpose flour (sifted, about 5 oz / 1 ⅕ cups)
- 226 g eggs (about 4 large eggs)
- ½ tsp sea salt (use less if using table or fine salt)
- 1 tbsp white sugar
- ½ tsp vanilla extract (optional)
- 1 egg (for egg wash)
- Pearl sugar (optional, for topping)
- Sliced almonds (optional, for topping)
- 480 mL full-fat milk (2 cups)
- ½ tsp fine sea salt (use less if using table salt)
- 150 g white sugar (¾ cup)
- 5 egg yolks (from large eggs)
- 50 g cornstarch (5 tbsp)
- 1 tbsp vanilla extract or vanilla bean paste
- 300 g unsalted butter
- 100 g praline paste
Instructions
- Step 1: Preheat the oven to 375°F (190°C). In a saucepan, combine water, butter, sugar, salt, and vanilla extract (if using). Heat over medium until the mixture just boils and butter melts, then remove from heat.
- Step 2: Add the flour all at once and mix vigorously until all water is absorbed and the dough forms. Return to stove and cook on medium, stirring continuously until dough pulls away from the pan and resembles mashed potatoes.
- Step 3: Transfer dough to a bowl and cool slightly. Whisk eggs separately. Gradually mix eggs into dough with a mixer or by hand, adding only enough to achieve a glossy, pipeable dough that holds its shape.
- Step 4: Prepare a baking tray lined with parchment paper. Draw three 5-inch circles on the back of the paper as guides. Use a small piping tip and pipe two concentric rings of dough within each circle. Seal the ends with a damp finger.
- Step 5: Switch to a larger piping tip and pipe a third ring on top, nestled between the two bottom rings. Seal the ends again. Optionally, brush with beaten egg and sprinkle with pearl sugar or sliced almonds.
- Step 6: Bake for 35-40 minutes, rotating halfway. In the last 5 minutes, prick the pastries with a toothpick and continue baking. The pastry should have a deep golden or caramel color. Remove and cool completely on a rack.
- Step 7: For the pastry cream, heat milk until just simmering. Whisk egg yolks, sugar, salt, vanilla, and cornstarch until pale and smooth. Temper yolks by slowly whisking in hot milk, then return mixture to pot.
- Step 8: Cook custard over medium heat, whisking constantly and scraping the pot until it thickens and boils. Boil for 1 minute while whisking, then remove from heat. Stir in half the butter until melted. Strain and cover surface with plastic wrap. Chill.
- Step 9: Bring pastry cream to room temperature. Whisk remaining butter until creamy, then blend in praline paste. Gradually add custard in spoonfuls while mixing until smooth and pipeable. Adjust texture by chilling and re-whisking if necessary.
- Step 10: Slice cooled pastry rings horizontally, removing any dough webs. Fill a piping bag with cream and pipe generously onto the bottom halves. Replace tops, press lightly, and chill for 1 hour before serving. Optionally, dust with confectioner’s sugar.
Tips & Variations
- Use a stand mixer to incorporate eggs more easily, especially for larger batches.
- If praline paste isn’t available, substitute with finely ground toasted hazelnuts or almonds mixed with a bit of sugar.
- For a decorative finish, pipe shells or ropes on the cream surface before topping with the pastry lid.
- Allow the choux pastry to cool completely before slicing to prevent tearing.
- If mousseline cream is too soft, chill briefly and re-whisk to firm it up before filling.
Storage
Store assembled Paris Brest pastries covered in the refrigerator for up to 2 days for best freshness. The cream may soften the pastry shell over time, so serve within this window. Leftover choux rings or pastry cream can be stored separately in airtight containers for a few days. Reheat choux shells in a low oven if needed to crisp them before assembling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the choux pastry dough in advance?
Yes, you can prepare the dough a few hours ahead and keep it refrigerated in an airtight container or piping bag. Let it come to room temperature before piping and baking.
What is praline paste and can I make it at home?
Praline paste is a sweet paste made from caramelized nuts, commonly hazelnuts or almonds. You can make it by blending toasted nuts with caramelized sugar until smooth. It adds a rich, nutty flavor to the mousseline cream.
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Paris Brest with Praline Mousseline Cream Recipe
- Total Time: 1 hour 30 minutes plus chilling time
- Yield: 3 large Paris Brest pastries (each about 5 inches in diameter) 1x
Description
This Paris Brest recipe features a classic French choux pastry ring filled with decadent praline mousseline cream. The airy and light choux dough is piped into rings, baked to a golden caramel perfection, then filled with a rich, creamy custard blended with praline paste and butter for a smooth and luxurious finish. Garnished optionally with pearl sugar or sliced almonds, this elegant dessert combines delicate textures and nutty sweetness for an impressive patisserie-style treat.
Ingredients
Scale
Choux Pastry:
- 236 g water (1 cup)
- 115 g unsalted butter (4 oz / 1 stick, cubed and at room temperature)
- 145 g all-purpose flour (sifted 5 oz / 1 ⅕ cup, spooned and leveled)
- 226 g eggs (about 4 large eggs)
- ½ tsp sea salt (use less if using table salt or fine salt)
- 1 tbsp white sugar
- ½ tsp vanilla extract (optional)
- 1 egg (for egg wash)
- Pearl sugar (optional, for topping)
- Sliced almonds (optional, for topping)
Praline Mousseline Cream:
- 480 mL full-fat milk (2 cups)
- ½ tsp fine sea salt (use less if using table salt)
- 150 g white sugar (¾ cup)
- 5 large egg yolks
- 50 g cornstarch (5 tbsp)
- 1 tbsp vanilla extract or vanilla bean paste
- 300 g unsalted butter
- 100 g praline paste
Instructions
- Prepare the choux pastry dough: In a saucepan over medium heat, combine water, salt, sugar, butter, and vanilla extract if using. Heat until butter melts and the water boils, then remove from heat and quickly add the flour all at once, stirring vigorously until the dough forms a ball and pulls away from the sides. Return to stove and cook for few more minutes, stirring constantly until a thin film forms at the bottom and dough is mashed potato-like in texture.
- Cool and incorporate eggs: Transfer dough to a bowl or mixer and let cool slightly. Whisk eggs separately. Gradually add eggs to the dough while mixing, incorporating slowly to achieve a glossy, thick, pipeable consistency that holds shape. You may not need all eggs.
- Pipe the pastry rings: Preheat oven to 375°F (190°C). Trace three 5-inch circles on parchment paper and place on a baking tray. Using a piping bag fitted with a small round tip, pipe a ring along the outer edge of the circle, then pipe a second ring inside, touching the first. Seal ends with dampened finger. Switch to a larger piping tip and pipe a third ring atop and between the first two rings. Seal ends. Optionally brush with egg wash and sprinkle pearl sugar or sliced almonds.
- Bake the choux pastry rings: Bake for 35-40 minutes, rotating tray after 20 minutes. In the last 5 minutes, prick pastries with a toothpick several times to release steam and continue baking. The rings are done when golden brown or dark caramelized (if egg washed). Cool completely on racks.
- Make the pastry cream: Heat milk in saucepan to just below simmer. In a separate bowl, whisk egg yolks, sugar, salt, vanilla, and cornstarch until pale and smooth. Temper the eggs by slowly whisking in about 1 to 1½ cups of hot milk. Return mixture to remaining milk in saucepan and cook over medium heat, whisking constantly until custard thickens and boils. Cook for another 60-90 seconds after boiling starts.
- Finish pastry cream: Remove custard from heat and whisk in half the butter until melted and smooth. Strain custard through a sieve to remove lumps, cover with plastic wrap touching surface, and chill for several hours or overnight.
- Prepare mousseline cream: Bring chilled pastry cream to room temperature. Whisk remaining butter with praline paste until smooth and creamy. Gradually add pastry cream in spoonfuls, mixing until smooth and pipeable. If too soft, chill and re-whisk. To reduce airiness, warm a portion slightly and fold back into the cream.
- Assemble Paris Brest: Slice each cooled pastry ring horizontally about one-third from the top. Remove any uncooked dough strands carefully. Pipe mousseline cream thickly onto the bottom half in decorative patterns (swirls, shells, or ropes) making at least 1 inch tall. Place top half of pastry back, gently pressing to adhere.
- Chill and serve: Refrigerate assembled Paris Brest for about 1 hour. Optionally dust with powdered sugar before serving for a classic finish.
Notes
- Use room temperature cubed butter for easier incorporation in the dough and cream.
- Adding eggs gradually is important for dough texture; you might not use all eggs.
- Piercing baked choux pastries during the last baking stage lets steam escape, ensuring crisp shells.
- For smooth mousseline cream, ensure pastry cream is at room temperature before mixing with butter.
- Store any leftover dough in an airtight container or sealed piping bag to prevent skin formation.
- Prep can be done a day ahead: bake choux shells and chill pastry cream overnight for easier assembly.
- Adjust the consistency of the mousseline cream by chilling or warming slightly and remixing as needed.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: Paris Brest, choux pastry, praline mousseline cream, French dessert, custard cream, praline paste, classic patisserie
