Paris-Brest

Name: Paris-Brest
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: France
Ingredients: 125 ml of water; 125 ml of milk; 100 g of butter (unsalted); 150 g of flour; 4 eggs; 1 pinch of salt; 1 tsp of sugar; 30 g of almonds (sliced); 500 ml of milk; 4 egg yolks; 100 g of sugar; 50 g of cornstarch; 200 g of butter (unsalted); 150 g of praline paste; powdered sugar

5,01 review

Paris-Brest is a ring of choux pastry filled with praline mousseline cream. 🚲 It's a rich, creamy classic French pastry.

Total time: 1 h 10
Prep: 40 min
Cook: 30 min
Rest: 2 h
Difficulty: Medium
Per person: €1.20

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Ham, Scrambled Egg and Cheese Breakfast Croissant

18 minEasy

As a main

Trout en Papillote

40 minEasy

To drink

5.0

Lavender Lemonade

5 minEasy

Nutrition facts

per serving · estimate

495kcal

Protein8 g7%
Carbs35 g29%
Fat35 g65%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

🌰 For an even more fragrant cream, lightly toast your hazelnuts or almonds before making your homemade praline! It intensifies the flavor and adds an irresistible toasty note 🔥😋.

Freezing : Can you freeze this recipe?

Yes

Choux shells (empty, baked): very well, up to 2 months in airtight freezer bags. Pastry cream and the assembled Paris-Brest: not recommended, texture and flavor are badly affected.

Storage : How long does it keep?

An assembled Paris-Brest is not suited to batch cooking. The choux pastry softens quickly when in contact with the cream. Eat within 24 hours of assembly for the best texture.

Making ahead : Can you make it the day before?

Yes

Baked choux shells: keep 2-3 days at room temperature in an airtight container. Pastry cream: 24 hours max in the fridge, with plastic wrap pressed on the surface. Assemble on the day.

Reheating : How do you reheat it?

Not applicable. Paris-Brest is a dessert served chilled or at room temperature. Reheating would spoil its texture and quality.

Variations

Pipe the filling with a fluted piping tip.
Dust with powdered sugar before serving.
Make individual Paris-Brests.

Mistakes to avoid

Forgetting to dry out the dough: put it back on low heat for 1 minute.
Adding the eggs all at once: add them one at a time.
Filling with warm cream: let the cream cool before beating in the softened butter.

Frequently asked questions

How do you make a Paris-Brest?

Make a choux pastry, pipe a ring, sprinkle with sliced almonds and bake at 180 °C. Make a praline cream, cut the ring in half, fill the base, replace the top and dust with powdered sugar.

How do you make the praline cream?

Whisk the egg yolks with the sugar and cornstarch, pour in the hot milk, thicken over low heat, add the praline off the heat, let cool and whisk in 200 g of softened butter.

How do you get the choux pastry right?

Bring the water, milk, butter, sugar and salt to a boil, add the flour off the heat, dry out the dough for 1 minute over low heat, then beat in the 4 eggs one at a time.

How do you assemble the Paris-Brest?

Cut the choux ring in half horizontally, fill the base with praline cream using a fluted piping tip, replace the tops and dust with powdered sugar.