Paris-Brest: A Classic French Pastry Ring That Never Fails to Impress

I’ve been perfecting this Paris-Brest recipe for years, and I can confidently say it’s one of the most impressive French pastries you can master at home. Created in 1910 by pastry chef Louis Durand, this ring-shaped choux pastry was inspired by the Paris-Brest-Paris bicycle race, with its circular shape representing a bicycle wheel. Every time I serve this, it disappears within minutes!

Why This Recipe Works

The combination of light, crispy choux pastry filled with a rich praline cream creates an irresistible contrast of textures. I’ve carefully balanced the ratios to ensure the pastry puffs perfectly while maintaining its structure to hold the generous filling.

Ingredients

For the Choux Pastry Ring:

• 100ml (⅓ cup + 1 tablespoon) water
• 100ml (⅓ cup + 1 tablespoon) whole milk
• 80g (5¾ tablespoons) unsalted butter
• ¼ teaspoon salt
• 1 teaspoon granulated sugar
• 120g (1 cup) all-purpose flour, sifted
• 4 large eggs, room temperature

For the Praline Cream Filling:

• 2 large eggs
• 150g (¾ cup) vanilla sugar
• 70g (⅓ cup) cornstarch
• 500ml (2 cups) whole milk
• 160g (11 tablespoons) unsalted butter, softened

For Finishing:

• 1 egg, beaten (for egg wash)
• Sliced almonds
• Powdered sugar for dusting

Instructions

Preparing the Praline Cream (Make Ahead)

1. In a medium saucepan, I whisk together eggs, vanilla sugar, and cornstarch until smooth.
2. I gradually stream in the milk while whisking constantly to prevent lumps.
3. Over medium heat, I cook the mixture, whisking continuously, until it thickens and begins to bubble (about 5-7 minutes).
4. Once thickened, I immediately transfer to a bowl and cover with plastic wrap directly on the surface.
5. I let it cool completely at room temperature, then refrigerate for at least 20 minutes.

Making the Choux Pastry

1. I preheat my oven to 180°C (356°F) and line a baking sheet with parchment paper.
2. Using a 20cm (8-inch) plate as a guide, I draw a circle on the parchment paper and flip it over.
3. In a medium saucepan, I combine water, milk, butter, salt, and sugar.
4. I bring this mixture to a rolling boil over medium heat, ensuring the butter is completely melted.
5. I remove from heat and add all the flour at once, stirring vigorously with a wooden spoon.
6. Back over medium heat, I cook the mixture for 1-2 minutes, stirring constantly until it forms a smooth ball and leaves a film on the bottom of the pan.
7. I transfer to a stand mixer bowl and let cool for 5 minutes.
8. Using the paddle attachment, I beat in eggs one at a time, ensuring each is fully incorporated before adding the next.

Shaping and Baking

1. I transfer the choux pastry to a piping bag fitted with a large open star tip.
2. Following my traced circle, I pipe two concentric rings of pastry, one slightly overlapping the other.
3. I pipe a third ring on top of where the first two meet.
4. With remaining dough, I pipe small balls around the top of the ring.
5. I brush carefully with beaten egg and sprinkle generously with sliced almonds.
6. I bake for 35-40 minutes until deeply golden brown, rotating halfway through.
7. Once done, I turn off the oven and let it cool inside with the door slightly ajar for 10 minutes.

Assembly

1. Once completely cool, I slice the ring horizontally into two layers.
2. I beat the softened butter until light and fluffy, then gradually incorporate the cooled custard.
3. I transfer this praline cream to a piping bag and pipe generous rosettes onto the bottom half.
4. I carefully place the top layer and dust with powdered sugar just before serving.

Storage and Make-Ahead Tips

The unfilled pastry can be stored in an airtight container for 24 hours. Once filled, it’s best enjoyed within 4-6 hours but can be refrigerated for up to 2 days.

Nutritional Information

(Per serving, serves 8)

• Calories: 485
• Total Fat: 32g
• Saturated Fat: 19g
• Cholesterol: 215mg
• Sodium: 185mg
• Total Carbohydrates: 42g
• Dietary Fiber: 1g
• Sugar: 22g
• Protein: 10g

Pro Tips

• Room temperature eggs are crucial for proper pastry puff
• The pastry is done when it sounds hollow when tapped
• Don’t open the oven door during the first 25 minutes of baking
• Let the cream filling chill thoroughly before whipping with butter

This Paris-Brest is perfect for special occasions or when you want to impress guests with your French pastry skills. The combination of light choux pastry and rich praline cream makes it an unforgettable dessert that’s worth every minute of preparation.