Paris-Brest: A Classic French Pastry

Embark on a culinary journey to France with this exquisite **Paris-Brest Recipe**, a bakery-worthy masterpiece that’s surprisingly achievable at home. This classic French pastry, featuring a delicate ring of **pâte à choux** filled with your choice of luscious cream, promises an unforgettable dessert experience. Prepare to be utterly captivated by the charm of **French choux pastry desserts** from your very first bite.

Crafting this elegant **Paris-Brest** is a rewarding endeavor that culminates in a show-stopping dessert. Your friends and dinner guests will be utterly enchanted when they discover you’ve created such a stunning French patisserie delight right in your own kitchen!

Why This Classic French Paris-Brest Is a Must-Try

Beyond its striking appearance, the Paris-Brest offers a delightful combination of textures and flavors that make it a truly exceptional dessert. If you’re looking to impress or simply treat yourself to a sophisticated indulgence, here’s why this recipe should be next on your baking list:

• An Extraordinary and Elegant Dessert: Unlike your everyday sweets, the Paris-Brest stands out with its intricate ring shape and generous filling, making it perfect for special occasions or when you want to elevate a simple meal. It’s a true conversation starter that showcases your baking prowess.
• Convenient Make-Ahead Components: The beauty of this dessert lies in its flexibility. The choux pastry shell can be baked and prepared a day in advance, allowing for quick and effortless assembly just before serving. This feature makes it an ideal choice for entertaining, freeing up your time on the day of your event.
• Customizable to Your Taste: The possibilities for filling are endless! While a classic praline cream is traditional, you can personalize your Paris-Brest with various options. Think rich chocolate pastry cream, light and airy whipped cream, or even a decadent fruit curd. This versatility ensures there’s a perfect Paris-Brest for every palate.

The Storied Origin of the Paris-Brest Recipe

The **Paris-Brest** is more than just a delicious dessert; it carries a rich history intertwined with one of France’s most iconic sporting events. This famous **French dessert** was created in 1891 by pastry chef Louis Durand, specifically to commemorate the Paris-Brest-Paris bicycle race. This grueling endurance race, covering approximately 1,200 kilometers from Paris to Brest and back, captured the nation’s imagination and was held every four years until 1951. Durand designed the pastry in the shape of a bicycle wheel, complete with the spokes, to honor the cyclists and the event’s circular route.

During the race, this distinctive pastry ring, often garnished with slivered almonds, became a beloved treat served in bakeries and cafes all across France. Its symbolic shape and delectable taste quickly cemented its status as a classic in French patisserie. The original filling was typically a rich praline cream, celebrating the nutty flavors often found in French confections. Our rendition offers a twist with a luscious chocolate pastry cream, though the spirit of this legendary bicycle race lives on in every beautifully baked ring of **choux pastry**.

How to Make Pâte à Choux: Mastering the Art of Choux Pastry

At the heart of every magnificent Paris-Brest lies the miraculous **pâte à choux**, also known as cream puff batter. This versatile dough is the foundation for many beloved French pastries, from delicate éclairs to savory gougères. The magic of pâte à choux is its ability to puff up dramatically in the oven, creating a hollow center perfect for filling. Growing up, many of us fondly recall watching or assisting in the creation of countless cream puffs, often relishing the delicious task of scooping out and sampling the fluffy insides – a delightful perk of being a helper, ensuring no crumb went to waste!

Achieving perfect choux pastry might seem intimidating, but with a clear understanding of the process and a few expert tips, you’ll be piping like a pro. Here are the essential guidelines to ensure your **pâte à choux** rises beautifully every time:

• PRO-Tip: Understand the Ratios for Success: Did you know that specific ingredient ratios are critical for perfect pâte à choux? According to culinary experts like Michael Ruhlman, the volumes of egg and liquid must be equal. For example, if you use 1 cup (8 ounces) of liquid (like ½ cup water and ½ cup whole milk), you should aim for approximately 1 cup (8 ounces) of beaten eggs. Additionally, the amount of flour and butter should be roughly half that of the liquid. For instance, 1 cup of flour equals about 4.5 ounces, and 1 stick of butter is 4 ounces. Adhering to these proportions provides the ideal consistency for the dough to achieve its characteristic hollow structure.
• The Essential Role of Salt: Even in sweet dessert recipes like Paris-Brest, a pinch of salt is absolutely crucial. Salt prevents the final dish from tasting flat and actually works as a powerful flavor enhancer, balancing the sweetness and enriching the overall taste profile of the pastry.
• Mastering the Mixing Technique: Once you add the flour to the boiling liquid and butter, continue to stir vigorously for an extra minute or two after it’s incorporated. This crucial step “dries out” the dough on the stovetop, allowing it to absorb more egg later and ensuring a better rise. When it comes to adding the eggs, be prepared for a workout! You can certainly use an electric mixer for ease. The key is to add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Continue mixing for at least a minute after the last egg is added; the batter should transform into a satiny, smooth, and thick consistency, falling slowly from the paddle or spoon.
• PRO-Tip: Optimize Baking Temperatures for Maximum Rise: For the best rise and the crispest choux pastry, always start baking at a high temperature, typically around 425°F (220°C). This initial burst of heat creates a powerful steam within the dough, causing it to puff up rapidly. After about 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking. This lower temperature allows the pastry to dry out and crisp up without burning. The most common mistake leading to deflated Paris-Brest is underbaking. Ensure your pastry is a deep golden brown and feels firm and light before removing it from the oven. If it feels soft, it’s not ready and will collapse upon cooling.

Recipe Tips, Filling Variations, and Make-Ahead Guide

Creating a truly spectacular Paris-Brest involves careful attention to detail, but also offers room for creative customization. While the classic filling is a hazelnut praline cream, this recipe provides equally delightful alternatives that cater to different preferences. For instance, opting for a rich chocolate pastry cream instead of a vanilla one adds a decadent twist, and omitting nuts from the filling allows for a smooth, universally appealing texture. A clever tweak for ensuring a perfectly round pastry ring is to bake the choux inside an 8-inch springform pan; this simple trick helps maintain its shape during the baking process, satisfying any perfectionist tendencies!

This dessert holds a special place, often evoking memories of shared meals and celebrations. For example, a previous attempt to make this French pastry involved a white chocolate whipped cream filling, a creamy and luscious alternative to traditional options. That earlier experience showcased the versatility of the **Paris-Brest recipe**, proving it can be adapted while retaining its inherent elegance. The following tips, gathered from experienced bakers and culinary resources, will help you prepare and assemble your Paris-Brest with ease:

• Preparing Choux Pastry Ahead: The baked choux ring is quite robust. It can be baked up to 8 hours in advance and allowed to cool completely, uncovered, to prevent sogginess. Afterward, store it loosely covered with foil at room temperature.
• Freezing Choux Rings: For longer storage, the cooled choux ring can be tightly wrapped in plastic wrap and frozen for up to 1 week. When ready to use, thaw it in its wrapping, then re-crisp it in a 350°F (175°C) oven for about 10 minutes. Allow it to cool completely before filling.
• Make-Ahead Pastry Cream: Pastry cream is an excellent component for advance preparation. It can be made up to 3 days ahead of time. Store it in the refrigerator, covered directly with plastic wrap to prevent a skin from forming. Whisk it thoroughly before using to restore its smooth consistency.
• Assembling Just Before Serving: To ensure the freshest taste and texture, assemble your Paris-Brest no more than 2 hours before serving. Keep it at a cool room temperature until ready to present. This prevents the pastry from becoming soggy and allows the flavors to meld beautifully.

For more inspiration and a wide array of delectable treats, explore our collection of Best Dessert Recipes. You’re sure to find your next favorite sweet indulgence!

Frequently Asked Questions About Paris-Brest

Explore More Choux Pastry & Dessert Recipes:

If you enjoyed crafting this delightful Paris-Brest, you’re likely to appreciate other recipes featuring versatile choux pastry or equally tempting desserts. Broaden your baking repertoire with these excellent suggestions:

• Churro Cream Puffs from I Wash, You Dry: A fun fusion dessert combining the crispiness of churros with the lightness of cream puffs.
• Blue Cheese Gougeres: Savory choux pastry puffs elevated with the tangy notes of blue cheese, perfect as an appetizer.
• Triple Cheese Gougeres: An irresistible savory bite featuring a trio of cheeses baked into airy choux pastry.
• French Cheese Puffs: The classic version of savory choux, a simple yet elegant appetizer.
• More of my Best Dessert Recipes: Discover a curated selection of sweet treats for every occasion and skill level.

The Recipe:

Paris-Brest

Prep Time
30 minutes

Cook Time
45 minutes

Total Time
1 hour 15 minutes

Yield
8 servings

A ringed dessert made from choux pastry and filled with pastry cream or whipped cream

Ingredients

Pâté à Choux

• 1 cup water
• 6 tablespoons butter
• ¼ tsp salt
• 1 cup all-purpose flour
• 4 eggs
• 1 egg, beaten
• ¼ teaspoon salt
• ½ cup slivered almonds

Whipped Cream Filling

• 1 cup heavy cream
• 2 tablespoons confectioners sugar
• Pinch of salt
• Extra confectioners sugar for dusting

White Chocolate Buttercream (I used half a batch):

• 6 ounces white chocolate, chopped
• 4 eggs whites
• 1 cup plus 2 tablespoons sugar
• 1 cup plus 2 tablespoons butter, at room temperature
• 1 ½ teaspoons vanilla

Instructions

1. Preheat oven to 400° F.
2. Combine water, butter, and ¼ tsp salt in a large heavy saucepan and bring to a boil over high heat.
3. Remove pan from heat, add flour all at once, and stir vigorously with a wooden spoon until mixture forms a thick dough and pulls away from sides of pan, 1-2 minutes.
4. Return pan to heat and cook, stirring constantly, for 1-2 minutes.
5. Remove pan from heat, allow the dough to cool for 5 minutes, then vigorously beat in 4 eggs, one at a time, making sure each egg is completely incorporated.
6. Place pâté à choux in a piping bag with a 1″ tip (or Ziploc bag with a little piece of the corner cut off) and pipe a 1″ rope into an 8″ circle.
7. Pipe another 1″ rope inside the second one, being sure they touch. Finally, pipe another 1″ ring on top of where the other two rings meet.
8. Mix beaten egg with ¼ tsp salt and brush on the pastry ring. Sprinkle on slivered almonds and bake at 400°F for 15 minutes.
9. Reduce heat to 350° and continue baking for another 30 minutes. Turn off the oven and open the door. Let cool for 5 minutes.
10. Remove pan from oven. Cut a few slits in the side of the pastry to allow steam to escape and let cool to room temperature.

Filling:

1. Whip cream with confectioners sugar and salt until stiff peaks form.
2. Or melt the white chocolate in a microwave-safe bowl, gently in the microwave…use 15-30 second intervals, stirring till melted. Cool to room temperature.
3. Combine the egg whites and sugar in the bowl of your stand mixer. Place the bowl over a pot of simmering water so that the water comes a third of the way up the bowl. Whisk the egg whites till just hot to the touch, about 1-2 minutes.
4. Use your mixer on high to whip the eggs till thick and cooled to room temperature, about 5 minutes.
5. Turn the mixer speed to medium and add butter by tablespoon, making sure butter is mixed in before adding the next tablespoon.
6. Add the chocolate and vanilla and mix till smooth. If the icing is too runny, refrigerate briefly till it thickens.

To Assemble:

1. Using a sharp serrated knife, split the pastry crosswise. Lift off the top and fill with the whipped cream or white chocolate buttercream.
2. Replace the top and gently press. Not too much. You don’t want all the filling to come out.
3. Dust top with confectioners sugar and serve.

Notes

Adapted from my friend, Becky Shauberger Turner, AKA Decolady.

You may also use an 8-inch springform pan to bake this recipe. It ensures a nice round dessert.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• USA Pan Bakeware Half Sheet Pan
• Wooden Mixing Spoon
• KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving:
Calories: 570Total Fat: 38gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 278mgSodium: 356mgCarbohydrates: 47gFiber: 1gSugar: 34gProtein: 12g

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