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
