A classic French pastry, Paris-Brest is a delicate ring of choux pastry filled with a rich praline-flavored cream and topped with toasted almonds. Originally created to celebrate a bicycle race between Paris and Brest, this dessert combines crisp pastry with a smooth, nutty filling for an unforgettable treat. WWWWWW

Why You’ll Love This Recipe

This recipe delivers a perfect balance of textures and flavors. The choux pastry is light and airy with a crisp exterior, while the praline cream is smooth, nutty, and indulgent without being overly sweet. It’s an impressive dessert that looks elegant yet can be made step by step at home. Whether for a celebration or a weekend baking project, this pastry offers both beauty and flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the choux pastry:
1 cup (240 ml) water
1/2 cup (115 g) unsalted butter
1 tablespoon granulated sugar
1/4 teaspoon salt
1 cup (125 g) all-purpose flour
4 large eggs

For the topping:
1/2 cup (50 g) sliced almonds
1 tablespoon powdered sugar

For the praline cream:
2 cups (480 ml) whole milk
4 large egg yolks
1/2 cup (100 g) granulated sugar
1/4 cup (30 g) cornstarch
2 tablespoons unsalted butter
1 teaspoon vanilla extract
3/4 cup (180 g) praline paste
1 cup (240 ml) heavy cream

Directions

1. Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper and draw a circle about 8 inches in diameter as a guide.
2. In a saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.
3. Add the flour all at once and stir vigorously until the dough forms a ball and pulls away from the sides of the pan.
4. Remove from heat and let cool slightly. Add eggs one at a time, mixing well after each addition until smooth and glossy.
5. Transfer the dough to a piping bag fitted with a large round tip. Pipe a ring following the drawn circle, then pipe another layer on top.
6. Sprinkle sliced almonds over the dough and lightly dust with powdered sugar.
7. Bake for 25–30 minutes until golden brown and firm. Do not open the oven door during baking. Let cool completely.
8. For the cream, heat the milk in a saucepan until just simmering.
9. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly pour in the hot milk while whisking.
10. Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened.
11. Remove from heat, stir in butter and vanilla, then let cool completely.
12. Mix in praline paste. In a separate bowl, whip the heavy cream until soft peaks form, then fold it into the praline mixture.
13. Slice the cooled pastry ring horizontally. Pipe or spread the cream onto the bottom half, then place the top back on.
14. Dust with powdered sugar before serving.

Servings and timing

Servings: 6 to 8 portions
Preparation time: 40 minutes
Cooking time: 30 minutes
Chilling time: 1 hour
Total time: approximately 2 hours 10 minutes

Variations

You can switch the praline cream with chocolate cream for a richer flavor. Hazelnut praline can be replaced with almond praline for a slightly different nutty profile. Adding fresh berries like raspberries inside the filling gives a refreshing contrast. For a lighter version, you can fill it with whipped cream flavored with vanilla instead of praline cream.

Storage/Reheating

Store the assembled Paris-Brest in the refrigerator for up to 2 days. Keep it in an airtight container to maintain freshness. The choux pastry can be baked ahead and stored unfilled at room temperature for one day. Avoid reheating once filled, as the cream may lose its texture. If needed, the empty pastry shells can be crisped in a low oven for a few minutes.

FAQs

Can I make the choux pastry in advance?

Yes, you can prepare and bake the pastry a day ahead and store it unfilled.

Why did my choux pastry collapse?

This usually happens if it is underbaked or removed from the oven too early.

Can I freeze Paris-Brest?

It is best not to freeze the assembled pastry, but you can freeze the baked choux shell.

What is praline paste made of?

It is made from caramelized nuts, typically hazelnuts or almonds, blended into a paste.

Can I use store-bought praline paste?

Yes, store-bought praline paste works perfectly and saves time.

How do I know when the choux pastry is done?

It should be golden brown, firm, and feel light when lifted.

Can I make this without nuts?

You can skip the praline and use vanilla or chocolate cream instead.

Why is my cream too runny?

It may not have been cooked long enough or cooled properly before mixing.

Can I pipe the dough without a piping bag?

Yes, you can use a spoon, but piping gives a more uniform shape.

How should I serve Paris-Brest?

Serve chilled or slightly cool, dusted with powdered sugar.

Conclusion

Paris-Brest is a stunning dessert that combines elegant presentation with rich, nutty flavors. While it may seem complex at first, breaking it down into steps makes it very achievable. Once you master it, this pastry becomes a show-stopping centerpiece for any special occasion or gathering.

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