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Paris-Brest

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A classic French pastry featuring a crisp choux ring filled with rich praline cream and topped with toasted almonds. This elegant dessert offers a perfect balance of airy texture and nutty indulgence.

  • Author: Sophia
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 6 to 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Ingredients

  • 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
  • 1/2 cup (50 g) sliced almonds
  • 1 tablespoon powdered sugar
  • 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

Instructions

  1. Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper. Draw an 8-inch circle as a guide.
  2. In a saucepan, bring water, butter, sugar, and salt to a boil.
  3. Add flour and stir vigorously until a dough forms and pulls away from the pan.
  4. Remove from heat, cool slightly, then beat in eggs one at a time until smooth and glossy.
  5. Transfer dough to a piping bag and pipe a ring following the guide, adding a second layer on top.
  6. Sprinkle sliced almonds and dust with powdered sugar.
  7. Bake for 25–30 minutes until golden and firm. Cool completely.
  8. Heat milk until just simmering.
  9. Whisk egg yolks, sugar, and cornstarch, then slowly add hot milk while whisking.
  10. Return mixture to heat and cook until thickened, stirring constantly.
  11. Remove from heat, stir in butter and vanilla, and cool completely.
  12. Mix in praline paste, then fold in whipped cream until smooth.
  13. Slice pastry ring horizontally, fill with cream, and reassemble.
  14. Dust with powdered sugar before serving.

Notes

  • Do not open the oven during baking to prevent collapse.
  • Use store-bought praline paste for convenience.
  • Add fresh berries for a refreshing variation.
  • Choux pastry can be made a day ahead and stored unfilled.
  • Store assembled pastry in the refrigerator for up to 2 days.
  • Re-crisp empty shells in a low oven if needed.

Nutrition

Find it online: https://savorymomskitchen.com/paris-brest/