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Paris-Brest: The Classic French Dessert Everyone Loves

Paris-Brest is more than just a dessert—it’s a culinary legend. Invented in 1910 to honor the Paris-Brest-Paris bicycle race, this elegant French pastry is designed in a circular shape to resemble a bicycle wheel. Its crisp choux pastry encases a luscious praline cream, creating a perfect balance of textures and flavors. Whether you’re a seasoned baker or an ambitious home cook, mastering Paris-Brest is a rewarding experience. Here’s a complete guide to making this French classic from scratch.

Ingredients

For the Choux Pastry:

1 cup (240 ml) water
1/2 cup (115 g) unsalted butter
1 tbsp granulated sugar
1/4 tsp salt
1 cup (125 g) all-purpose flour
4 large eggs

For the Praline Cream Filling:

1 cup (240 ml) whole milk
3 large egg yolks
1/4 cup (50 g) granulated sugar
2 tbsp cornstarch
1/2 tsp vanilla extract
1/2 cup (115 g) unsalted butter, softened
1/2 cup (120 g) praline paste (almond or hazelnut)

For Garnish:

Sliced almonds
Powdered sugar

Step-by-Step Method

Step 1: Prepare the Choux Pastry

In a medium saucepan, combine water, butter, sugar, and salt. Heat over medium until the butter melts and the mixture reaches a gentle boil.
Remove the pan from heat, add the flour all at once, and stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
Return the pan to low heat for 1–2 minutes, stirring constantly to dry the dough slightly.
Transfer the dough to a mixing bowl. Let it cool for 5 minutes.
Beat in the eggs one at a time, fully incorporating each before adding the next. The dough should be smooth, shiny, and hold soft peaks.

Step 2: Pipe and Bake

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Fit a piping bag with a large round or star tip. Pipe the choux pastry into a ring about 8 inches (20 cm) in diameter. For a thicker dessert, pipe a second ring on top of the first.
Sprinkle sliced almonds on top for extra crunch.
Bake for 25–30 minutes, or until the pastry is puffed and golden brown. Important: Do not open the oven during baking; the pastry can collapse if the temperature drops.
Once baked, let it cool completely on a wire rack.