Indulge in the Classic Elegance of Paris-Brest: A Heartfelt Homage and Perfect Recipe

Step into the delightful world of French patisserie with the iconic Paris-Brest. This exquisite dessert, known for its elegant ring shape and luscious cream filling, is a true testament to the artistry of French baking. More than just a recipe, this particular Paris-Brest holds a special place in our hearts, baked in loving memory of a dear foodie friend whose zest for life and culinary passion inspired so many.

Today, we celebrate not only the timeless appeal of this classic French delicacy but also the vibrant spirit of Becky, a remarkable soul who lived life to the fullest. Her kindness, generosity, and infectious joie de vivre touched countless lives, often through her inspiring blog, engaging Facebook posts, and lively message board contributions. Becky was an accomplished cook with a profound love for all things Art Deco, especially her cherished Fiestaware collection. She transformed ordinary days into extraordinary feasts, sharing her creative tablescapes not just on holidays but any day that called for a touch of beauty. Many of us were truly blessed to call Becky our friend.

A Legacy of Love and Laughter: Honoring Becky’s Memory

Becky’s courageous battle against myelodysplastic syndrome came to an end this past summer. Her fight was valiant, marked by unwavering positive thoughts, arduous chemotherapy, and a stem cell transplant. As a former oncology nurse, I understood the gravity of her diagnosis. Yet, Becky spoke of her journey with such matter-of-fact grace, never a hint of self-pity or complaint. To honor her legacy, on August 29th, her birthday, her blogger friends came together, posting recipes from her blog or photos of beautifully dressed tables – a testament to her enduring influence and the joy she brought into our lives.

I distinctly remember when Becky first crafted this magnificent Paris-Brest. This classic French dessert, made from light and airy choux pastry, is traditionally shaped like a bicycle tire to commemorate the famous Paris-Brest-Paris bicycle race. Its customary filling is a rich praline buttercream, often adorned with crunchy slivered almonds. Becky presented her creation on a vibrant white, green, and red Kringles cake plate, making it the dazzling centerpiece of her New Year’s dessert spread. Today, I recreate this beloved recipe in honor of Becky Turner, adding my own twist by filling it with a decadent white chocolate buttercream, a delightful departure from the whipped cream and pralines she used on her blog. Godspeed, my friend, until we meet again.

The Fascinating History of Paris-Brest: A Cycling-Inspired Masterpiece

The story behind the Paris-Brest is as charming as the dessert itself. Its origins trace back to 1891, when Pierre Giffard, a French journalist and organizer of the Paris-Brest-Paris bicycle race, commissioned a pastry chef to create a dessert to commemorate the grueling 1,200-kilometer event. The pastry chef, Louis Durand of Maisons-Laffitte, rose to the occasion, crafting a choux pastry ring that symbolized a bicycle wheel. This innovative design not only paid tribute to the race but also allowed for a generous filling, making it a satisfying and memorable treat for both participants and spectators. Since then, the Paris-Brest has become a staple in French patisseries, beloved for its delicate texture and rich, nutty flavor, typically from praline cream. Our version, with its luscious white chocolate buttercream, offers a modern yet equally indulgent experience.

Mastering Choux Pastry: The Foundation of a Perfect Paris-Brest

At the heart of any great Paris-Brest lies the perfect pâté à choux, or choux pastry. This versatile dough, made from simple ingredients like water, butter, flour, and eggs, is renowned for its ability to puff up in the oven, creating a hollow shell ideal for filling. Don’t be intimidated; while it might sound fancy, making choux pastry is an incredibly rewarding process that, with a few key tips, is easily achievable for any home baker.

The secret to light and airy choux pastry begins on the stovetop. Bringing the water, butter, and salt to a rolling boil is crucial before adding the flour all at once. Stirring vigorously to create a thick dough that pulls away from the sides of the pan helps to dry out the mixture, ensuring a crisp exterior. This step, often referred to as “drying the dough,” is paramount for developing the gluten and preventing a soggy result. Next, allowing the dough to cool slightly before incorporating the eggs one by one is vital. Each egg must be fully mixed in, creating a smooth, glossy, and pipeable consistency. This emulsification process is what gives choux its unique structure and ability to rise. When piping the dough into the iconic bicycle wheel shape, remember to create three concentric rings – two touching at the base, and one on top where they meet. This ensures structural integrity and ample space for your delightful filling.

The Art of the Filling: White Chocolate Buttercream Perfection

While traditional Paris-Brest boasts a praline buttercream, our recipe offers a divine alternative: a silky white chocolate buttercream. This filling provides a beautiful contrast to the lightness of the choux pastry, offering a rich yet not overly sweet experience. The key to a luxurious white chocolate buttercream is to ensure your melted white chocolate has cooled to room temperature before incorporating it. This prevents the butter from melting and ensures a stable, smooth cream. For those who prefer a simpler route, a classic whipped cream filling, enhanced with confectioners’ sugar and a pinch of salt, offers a wonderfully light and refreshing option.

Crafting the white chocolate buttercream involves a Swiss meringue base, which guarantees a remarkably stable and incredibly smooth texture. Gently heating egg whites and sugar over a simmering water bath until warm to the touch helps dissolve the sugar, resulting in a glossy, stable meringue when whipped. Once whipped to stiff peaks and cooled, butter is added gradually, transforming the meringue into a rich, velvety buttercream. The final addition of cooled melted white chocolate and vanilla extract infuses it with an irresistible flavor. If your buttercream seems too soft, a brief chill in the refrigerator will firm it up perfectly. This meticulous process ensures your Paris-Brest is filled with a cream that’s both exquisite in taste and elegant in presentation.

Assembling Your Paris-Brest Masterpiece: Tips for Presentation

Once your choux pastry ring has cooled completely, the final step is assembly. Carefully slicing the pastry crosswise with a sharp serrated knife is key to creating two even halves. The top can then be gently lifted, revealing the perfect cavity for your generous dollop of white chocolate buttercream or whipped cream. Pipe or spread the filling evenly, then carefully replace the top, pressing gently to secure it without forcing the filling out. A delicate dusting of confectioners’ sugar adds a final touch of elegance, making your homemade Paris-Brest not just a dessert, but a true work of art. Serve immediately or refrigerate for a few hours to allow the flavors to meld beautifully. This delightful French classic is perfect for special occasions, afternoon tea, or simply a treat to brighten any day.

The Recipe:

Paris-Brest: White Chocolate Buttercream Variation

Prep Time
30 minutes

Cook Time
45 minutes

Total Time
1 hour 15 minutes

Yield
8 servings

A stunning ring-shaped French dessert made from delicate choux pastry, traditionally filled with praline buttercream, but here featuring a rich and creamy white chocolate buttercream.

Ingredients

For the Pâté à Choux (Choux Pastry)

• 1 cup water
• 6 tablespoons unsalted butter
• ¼ tsp salt
• 1 cup all-purpose flour
• 4 large eggs, at room temperature
• 1 large egg, beaten (for egg wash)
• ¼ teaspoon salt (for egg wash)
• ½ cup slivered almonds

For the Whipped Cream Filling (Optional)

• 1 cup heavy cream, very cold
• 2 tablespoons confectioners’ sugar
• Pinch of salt
• Extra confectioners’ sugar for dusting

For the White Chocolate Buttercream (Yields extra; use half for this recipe)

• 6 ounces white chocolate, high quality, finely chopped
• 4 large egg whites
• 1 cup plus 2 tablespoons granulated sugar
• 1 cup plus 2 tablespoons unsalted butter, at room temperature, cut into cubes
• 1 ½ teaspoons pure vanilla extract

Instructions

Making the Pâté à Choux

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
2. In a large, heavy-bottomed saucepan, combine the water, butter, and ¼ tsp salt. Bring this mixture to a rolling boil over high heat, ensuring the butter is fully melted.
3. Once boiling, immediately remove the pan from the heat. Add all of the flour at once and stir vigorously with a sturdy wooden spoon. Continue stirring until the mixture forms a thick dough and pulls away cleanly from the sides of the pan, approximately 1-2 minutes.
4. Return the pan to medium heat and continue to cook the dough, stirring constantly, for another 1-2 minutes. This step is crucial for drying out the dough and preventing soggy choux.
5. Remove the pan from the heat and allow the dough to cool for about 5 minutes. Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer). Vigorously beat in the 4 eggs, one at a time, ensuring each egg is completely incorporated into the dough before adding the next. The dough should become smooth, glossy, and pipeable.
6. Transfer the pâté à choux to a piping bag fitted with a 1-inch round tip (or use a large Ziploc bag with a corner snipped off). On your prepared baking sheet, pipe an 8-inch diameter circle (like a bicycle wheel).
7. Next, pipe another 1-inch rope of dough just inside the first ring, ensuring it touches the first ring. Finally, pipe a third 1-inch ring on top of where the two bottom rings meet, creating a sturdy, multi-layered ring.
8. In a small bowl, mix the beaten egg with the remaining ¼ tsp salt to create an egg wash. Gently brush this mixture over the entire pastry ring. Sprinkle the slivered almonds evenly over the top.
9. Bake at 400°F (200°C) for 15 minutes. After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for another 30 minutes, or until the pastry is golden brown and feels light when lifted. Do not open the oven door during the first 25 minutes of baking to prevent the pastry from collapsing.
10. Turn off the oven and prop the door slightly ajar. Let the Paris-Brest cool in the oven for 5 minutes. Remove the pan from the oven. To allow steam to escape and keep the pastry crisp, make a few small slits in the side of the pastry ring with a sharp knife. Let it cool completely to room temperature on a wire rack before filling.

Preparing the Fillings:

1. For Whipped Cream: In a chilled bowl with chilled beaters, whip the cold heavy cream with confectioners’ sugar and a pinch of salt until stiff peaks form. Set aside or refrigerate until ready to use.
2. For White Chocolate Buttercream: Melt the chopped white chocolate gently. You can use a microwave (in 15-30 second intervals, stirring well after each, until smooth) or a double boiler. Once melted, set aside to cool completely to room temperature.
3. Combine the egg whites and granulated sugar in the heatproof bowl of your stand mixer. Place the bowl over a pot of simmering water (ensuring the bowl does not touch the water). Whisk constantly until the sugar has completely dissolved and the mixture is hot to the touch (about 160°F or 71°C if you have a thermometer), approximately 2-3 minutes.
4. Remove the bowl from the heat and attach it to your stand mixer fitted with the whisk attachment. Whip the egg whites on high speed until they are very thick, glossy, and have cooled completely to room temperature (the bowl should no longer be warm to the touch), about 5-8 minutes. This forms a stable Swiss meringue.
5. Switch to the paddle attachment. With the mixer on medium speed, gradually add the softened butter, one tablespoon at a time, ensuring each addition is fully incorporated before adding the next. The mixture may look curdled at first, but keep mixing; it will come together into a smooth buttercream.
6. Once all the butter is incorporated, add the cooled melted white chocolate and vanilla extract. Mix on medium-low speed until smooth and creamy. If the buttercream appears too runny, refrigerate it briefly for 10-15 minutes, then beat again until it thickens to the desired consistency. (You will only use about half of this batch for one Paris-Brest; the remainder can be stored in the fridge for other uses).

To Assemble Your Paris-Brest:

1. Using a sharp serrated knife, carefully split the cooled choux pastry ring horizontally into two halves.
2. Lift off the top half. Using a piping bag or a spoon, generously fill the bottom half with your chosen filling (white chocolate buttercream or whipped cream).
3. Gently replace the top half of the pastry, pressing down lightly. Be careful not to press too hard, as you don’t want the delicious filling to spill out.
4. For a final elegant touch, dust the top of the Paris-Brest generously with extra confectioners’ sugar just before serving.

Notes for Perfection

This recipe is lovingly adapted from my dear friend, Becky Shauberger Turner, affectionately known as Decolady.

For a perfectly round dessert, you may also use an 8-inch springform pan as a guide for piping your choux pastry ring. Lightly trace an 8-inch circle on your parchment paper before piping, or pipe directly onto the base of the springform pan.

Recommended Baking Essentials

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

Nutrition Information:

Yield:

8

Serving Size:

1


Amount Per Serving:
Calories: 570
Total Fat: 38g
Saturated Fat: 20g
Trans Fat: 1g
Unsaturated Fat: 15g
Cholesterol: 278mg
Sodium: 356mg
Carbohydrates: 47g
Fiber: 1g
Sugar: 34g
Protein: 12g

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