Classic Paris Brest Pastry

Classic Paris-Brest Pastry: A Timeless French Delight

The Paris-Brest is one of the most iconic desserts in French pastry. Created in 1910 to celebrate the famous cycling race between Paris and Brest, this elegant dessert is shaped like a wheel and filled with a rich, nutty cream. With its crisp choux pastry, toasted almonds, and silky praline filling, it’s both rustic and refined—a true showcase of classic French technique.

What Is Paris-Brest?

Paris-Brest is made from pâte à choux (choux pastry), baked into a ring, then sliced and filled with a luscious praline-flavored cream, often based on buttercream or mousseline. The top is sprinkled with sliced almonds and dusted with powdered sugar, giving it a beautiful and inviting finish.

Ingredients

For the Choux Pastry:

• 125 ml water
• 125 ml milk
• 100 g butter
• 1 tbsp sugar
• 1/2 tsp salt
• 150 g flour
• 4–5 eggs

For the Praline Cream:

• 500 ml milk
• 4 egg yolks
• 100 g sugar
• 40 g cornstarch
• 200 g butter (softened)
• 100 g praline paste (hazelnut or almond)

For Topping:

• Sliced almonds
• Powdered sugar

Step-by-Step Preparation

Step 1: Make the Choux Dough

1. In a saucepan, combine water, milk, butter, sugar, and salt.
2. Bring to a gentle boil until the butter is fully melted.
3. Remove from heat and add the flour all at once.
4. Stir vigorously until a smooth dough forms.
5. Return to low heat and cook for 1–2 minutes to dry out the dough slightly.

Step 2: Add the Eggs

1. Transfer the dough to a bowl and let it cool slightly.
2. Add eggs one at a time, mixing well after each addition.
3. The dough should become smooth, glossy, and pipeable.

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