Paris-Brest: The Classic French Dessert Everyone Loves

Step 2: Pipe the Choux Rings

1. Fit a piping bag with a large round or star tip and fill it with the choux dough.
2. On the prepared baking sheet, pipe a ring about 20 cm (8 inches) in diameter. For a taller pastry, pipe a second ring on top of the first.
3. Sprinkle the rings with sliced almonds.
4. Bake for 25–30 minutes, until puffed and golden brown. Avoid opening the oven during baking to prevent collapse.
5. Once baked, allow the choux to cool completely on a wire rack.

Step 3: Make the Praline Cream

1. Whip the butter in a mixing bowl until light and fluffy.
2. Add the powdered sugar and beat until combined.
3. Mix in the praline paste, then gradually fold in the whipped cream until smooth and airy.
4. Transfer the cream into a piping bag fitted with a star tip.

Step 4: Assemble the Paris-Brest

1. Once the choux rings are completely cooled, carefully slice each ring horizontally in half.
2. Pipe the praline cream generously onto the bottom half of each ring.
3. Place the top half of the choux ring back on top, gently pressing to secure.
4. Dust with powdered sugar for an elegant finish.

Step 5: Serve and Enjoy

• Chill for 30 minutes to allow the flavors to meld, then serve. The Paris-Brest is best enjoyed the day it’s made for the perfect balance of crisp pastry and creamy filling.

Tips for Success

• Choux pastry trick: Make sure to dry the dough slightly on the stove; this helps it puff evenly in the oven.
• Praline paste option: You can make your own by blending roasted hazelnuts or almonds with caramelized sugar until smooth.
• Storage: Paris-Brest can be stored in the fridge for up to 2 days, but the pastry may lose some crispness.

The Paris-Brest is more than just a dessert—it’s a piece of French history, a celebration of texture, and a delight for the senses. Once you master the choux pastry and the praline cream, you’ll have a stunning centerpiece that will wow anyone lucky enough to taste it.

If you want, I can also create a simplified “beginner-friendly” version of Paris-Brest that’s easier to make at home but still tastes amazing. Do you want me to do that?