What is Paris-Brest?
Paris-Brest is a wheel-shaped French pastry that combines crisp choux pastry with a rich praline cream. Its round form evokes a bicycle wheel, a nod to its origin linked to a famous cycling event. When you bite into it, you get a light, airy shell and a creamy, nutty filling that feels both elegant and comforting.
Ingredients you’ll need
Choux pastry
- 240 ml water
- 115 g unsalted butter
- 1 tablespoon sugar (optional)
- pinch of salt
- 125 g all-purpose flour
- 4 large eggs
Praline cream
- 500 ml milk
- 4 large egg yolks
- 75 g granulated sugar
- 25 g cornstarch
- 1 teaspoon vanilla extract
- 60-90 g praline paste (praliné) or finely ground pralines
To finish
- Powdered sugar for dusting
- 1-2 tablespoons toasted almond slivers (optional)
Step-by-step method
Choux pastry
- In a saucepan, combine water, butter, sugar, and salt. Bring to a rolling boil.
- Remove from heat and add the flour in one go. Stir vigorously until the dough leaves the sides of the pan and forms a smooth ball.
- Let the dough cool for a few minutes, then beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
- Preheat the oven to 190°C (375°F). Line a baking sheet with parchment. Pipe a ring about 9-10 inches (22-25 cm) in diameter, and, if you like, pipe a few small rounds around the ring to help it hold shape.
- Bake for about 25-30 minutes until the pastry is puffed and deeply golden. Turn off the oven and leave the door ajar for a few minutes, then remove and cool completely on a rack.
Praline cream
- In a saucepan, heat the milk with the vanilla until just simmering.
- In a bowl, whisk the egg yolks with the sugar and cornstarch until smooth.
- Slowly whisk the hot milk into the yolk mixture to temper, then return to the pot and cook over medium heat, whisking constantly, until the cream thickens.
- Remove from heat, whisk in the praline paste until smooth. Transfer to a bowl, cover its surface with plastic, and chill completely.
Assemble
- If the choux ring has become flat on top, trim it to create a smooth surface. Carefully cut the ring horizontally into two layers.
- Spread a generous layer of praline cream on the bottom layer. If desired, pipe a ring of cream around the inner edge so the filling is evenly distributed when the top layer is placed.
- Gently place the top layer back, creating a filled ring.
- Dust with powdered sugar and scatter toasted almond slivers over the top for a nutty finish.
- Chill for at least 1-2 hours before serving to let the filling set.
Tips for success
- Use fresh choux batter and bake in a steady, moderate oven to avoid sinking or collapsing.
- Ensure the ring is evenly thick; uneven puffing can lead to gaps in filling.
- If praline paste is very dense, warm it slightly to help it blend into the pastry cream.
- You can lighten the filling by folding in lightly whipped cream after the pastry cream has cooled, if you prefer a lighter texture.
Variations and serving suggestions
- For a chocolate twist, fold a spoonful of cocoa powder into the pastry cream or drizzle a glaze over the finished ring.
- Try a hazelnut praline version by using hazelnut praline paste instead of almond-based praliné.
- Serve slices with a fresh berry or a small drizzle of dark chocolate to contrast the richness.
Conclusion
Paris-Brest is a celebration of two classic French textures: a crisp choux shell and a creamy, nutty filling. With a little time and care, you can recreate this elegant pastry at home and share it as a centerpiece dessert for a special occasion or a weekend treat.