paris brest

2. Pipe and Bake the Choux

1. Fit a piping bag with a large round or star tip.
2. Pipe the dough into a large ring (about 20 cm / 8 inches in diameter) on the parchment-lined baking sheet. For a taller pastry, pipe a second ring on top.
3. Sprinkle sliced almonds on top.
4. Bake for 25 minutes, then reduce the oven to 180°C (350°F) and bake for an additional 15-20 minutes, until the pastry is golden and crisp.
5. Turn off the oven and let the pastry cool inside for 10 minutes before removing.

3. Make the Praline Cream

1. In a mixing bowl, beat the softened butter and powdered sugar until light and fluffy.
2. Add the praline paste and mix until smooth.
3. Gently fold in the whipped cream, creating a creamy, airy praline filling. Chill in the fridge until ready to assemble.

4. Assemble the Paris-Brest

1. Slice the cooled choux pastry ring horizontally with a serrated knife.
2. Pipe or spread the praline cream generously onto the bottom half of the ring.
3. Place the top half carefully on top.
4. Dust with powdered sugar and add extra sliced almonds for elegance.

5. Serving Tips

• Paris-Brest is best served fresh, but it can be refrigerated for up to 24 hours.
• For an extra touch, drizzle melted chocolate over the top or add fresh berries around the cream.
• Pair it with a cup of espresso or tea for an authentic French café experience.

Tips for Success

• Don’t underbake the choux pastry: A soft inside will collapse when cooled.
• Pipe evenly: A consistent ring ensures the Paris-Brest looks elegant and symmetrical.
• Use high-quality praline paste: It’s the flavor star of the dessert.

Paris-Brest is a showstopper dessert that combines history, flavor, and artistry. While it may seem intimidating at first, careful attention to the choux pastry and praline cream ensures a light, nutty, and visually stunning pastry that will impress anyone lucky enough to try it.

If you want, I can also make a simplified version of Paris-Brest for home bakers, so you can make it even if you’re short on time or fancy tools. It still tastes amazing!

Do you want me to do that?