paris brest

Step 3: Prepare the Praline Cream

1. Make the pastry cream base:
   In a saucepan, heat the milk until steaming. In another bowl, whisk together egg yolks, sugar, and cornstarch. Gradually pour the hot milk into the egg mixture, whisking constantly.
2. Cook until thickened:
   Return the mixture to the saucepan and cook over medium heat until it thickens into a smooth pastry cream. Remove from heat and stir in vanilla.
3. Add praline paste:
   Mix in the praline paste while the cream is still warm. Let it cool completely.
4. Beat in the butter:
   Once cooled, beat the softened butter into the praline pastry cream until light and fluffy. This creates the silky praline mousseline filling.

Step 4: Assemble the Paris-Brest

1. Slice horizontally:
   Using a serrated knife, carefully cut the choux ring in half horizontally.
2. Fill:
   Pipe the praline cream generously onto the bottom half using a star-tipped piping bag.
3. Top and finish:
   Place the top half back on, dust with powdered sugar, and optionally add more toasted almonds for garnish.

🍰 Serving Tips

• Chill the Paris-Brest for 30 minutes before serving to help the cream set beautifully.
• Slice gently with a serrated knife to keep the layers intact.
• It pairs perfectly with a cup of espresso or hot chocolate.

💡 Helpful Tips

• Consistency check: Your choux dough should be smooth, not runny. If it’s too loose, it won’t puff properly.
• Praline paste alternative: If you can’t find praline paste, blend toasted hazelnuts and caramelized sugar until smooth.
• Make ahead: The choux pastry ring can be baked a day in advance and stored in an airtight container. Fill it just before serving to keep it crisp.

Conclusion

The Paris-Brest is more than a dessert — it’s a masterpiece of French pastry craft. Between its airy shell, nutty praline cream, and elegant presentation, every bite feels luxurious. With a little patience and these clear steps, you can bring this Parisian patisserie classic right into your own kitchen and impress anyone lucky enough to taste it.

Would you like me to give you a simplified version of this recipe for beginner bakers next?