There’s a certain magic that unfolds when enjoying a perfectly crafted Paris-Brest pastry. French chefs transform simple ingredients into an extraordinary creation, and the Paris-Brest pastry remains one of the finest examples of this culinary artistry. With its golden crust, airy interior, and praline cream filling, the Paris-Brest pastry embodies indulgence and elegance in every bite.
The Paris-Brest pastry was originally designed to honor the Paris-Brest-Paris bicycle race, its wheel-like shape symbolizing endurance and movement. Since its creation in 1910, the Paris-Brest pastry has captivated dessert lovers across the globe. Each Paris-Brest pastry tells a story of French tradition, refined technique, and the joy of sharing something truly decadent.
Indulging in a Paris-Brest pastry means savoring a delicate balance of flavor and texture. The choux dough of the Paris-Brest pastry is light and crisp, while the praline cream filling is smooth, nutty, and irresistible. Together, these elements make the Paris-Brest pastry a dessert unlike any other. Whether enjoyed at a Parisian café or recreated at home, the Paris-Brest pastry never fails to impress.
What makes the Paris-Brest pastry so enchanting is its timeless appeal. Over a century later, the Paris-Brest pastry continues to embody the romance of French patisserie. The Paris-Brest pastry is more than just dessert—it’s an edible piece of history, crafted with passion and precision. Every bite of the Paris-Brest pastry delivers indulgence that lingers on the palate and in the memory.
From festive gatherings to simple moments of joy, the Paris-Brest pastry remains a symbol of celebration. Its praline cream swirls invite pastry lovers to return again and again, proving why the Paris-Brest pastry has earned its place among the most iconic French desserts. To indulge in the Paris-Brest pastry is to embrace a tradition of flavor, artistry, and decadent delight.
Prep and Cook Time
- Readiness Time: 45 minutes
- Cooking Time: 35 minutes
- Cooling Time: 1 hour
Yield
Serves 8 to 10 people
Difficulty Level
Medium
Ingredients
- For the Choux Pastry:
- 1 cup (240ml) whole milk
- 1/2 cup (115g) unsalted butter, cut into cubes
- 1/2 tsp salt
- 1 tbsp granulated sugar
- 1 cup (125g) all-purpose flour, sifted
- 4 large eggs, at room temperature
- For the Praline Cream:
- 1 cup (240ml) whole milk
- 4 large egg yolks
- 1/2 cup (100g) granulated sugar
- 3 tbsp cornstarch
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (130g) praline paste (hazelnut-almond blend)
- 1 cup (240ml) heavy cream, whipped to soft peaks
- For Garnish:
- Powdered sugar, for dusting
- sliced toasted almonds (optional)
Instructions
- Prepare the choux Dough: In a medium saucepan, combine milk, butter, salt, and sugar over medium heat. Heat until butter melts and mixture just starts to boil.
- Add the flour: Remove from heat and quickly stir in the sifted flour all at once with a wooden spoon. Return to medium heat, stirring vigorously until dough pulls away from sides and forms a smooth ball, about 1-2 minutes.
- Cool the dough: Transfer dough to a mixing bowl and let cool for 5 minutes, so eggs won’t cook when incorporated.
- Incorporate eggs gradually: add eggs one at a time, beating thoroughly with a hand mixer or wooden spoon until each egg is fully absorbed. The final dough should be smooth and glossy, thick yet pipeable.
- Pipe the pastry ring: Line a baking sheet with parchment paper. Using a large star tip and piping bag, pipe a 9-inch circular ring of choux dough. Pipe a second identical ring directly on top to form a sturdy, layered wheel.
- Bake: Preheat oven to 400°F (200°C). Bake for 15 minutes,then reduce heat to 350°F (175°C) and bake an additional 20 minutes until deep golden brown and crisp. Do not open the oven door during baking to prevent collapse.
- Cool completely: Remove pastry from oven and let cool on a wire rack to room temperature.
- Make the Praline Cream: In a saucepan,heat the milk until just boiling. In a bowl, whisk egg yolks, sugar, and cornstarch until pale and smooth.
- Combine and thicken: Gradually pour hot milk into egg mixture,whisking constantly. Return mixture to the saucepan and cook over medium heat, stirring constantly until thickened, about 3-4 minutes. Remove from heat and stir in butter and praline paste until smooth.
- Chill: Transfer pastry cream to a bowl, cover with plastic wrap (pressing directly on surface to prevent skin), and chill in refrigerator until completely cold.
- Fold in whipped cream: Carefully fold whipped cream into the praline pastry cream, keeping it light and airy.
- Assemble the Paris-Brest: Slice the cooled choux ring horizontally. Pipe or spoon the praline cream generously on the bottom half in rosettes or swirling mounds.
- Top and garnish: Replace the top half of the pastry ring. Dust with powdered sugar and sprinkle sliced toasted almonds for added crunch and elegance.
- Chill before serving: Refrigerate for at least 30 minutes to allow flavors to meld, then serve chilled or at room temperature.
Tips for Success
- Choux dough consistency: If your dough is too runny or stiff, adjust by adding a teaspoon of flour or a splash of milk accordingly before adding eggs.
- Egg temperature: Warm eggs incorporate more easily into the dough; avoid cold eggs directly from the fridge.
- Prevent collapsing: Make sure the choux pastry is baked thoroughly until golden and crisp to maintain structure.
- Praline paste substitute: If unavailable, blitz toasted hazelnuts and almonds with caramelized sugar to create a homemade coarse praline, then mix into the cream.
- Make-ahead: choux rings and praline cream can be prepared a day in advance. Assemble just before serving to keep the pastry crisp.
Serving Suggestions
The Paris-Brest is an exquisite centerpiece for any festive occasion. Serve chilled alongside a rich espresso or a glass of dessert wine to complement its nutty sweetness. Garnish additional praline shards or edible gold leaf for an ultra-luxurious touch. For a modern twist,add fresh berries like raspberries or blackberries between the cream layers for bursts of tartness that fiercely contrast the buttery pastry.
| Nutrient | amount per Serving |
|---|---|
| Calories | 420 kcal |
| Protein | 7 g |
| Carbohydrates | 38 g |
| fat | 26 g |
Looking for other classic French pastries to perfect your collection? Check out our Ultimate Guide to French Pastries. For deeper insight on choux pastry techniques, visit the Le Cordon Bleu’s official tutorial.
Q&A
Indulge in the Decadent Delight of Paris-Brest Pastry: A Flavorful Q&A
Q1: What is a Paris-Brest pastry?
A: The Paris-Brest is a classic French pastry famed for its ring shape, tender choux pastry, and luscious praline-flavored cream filling. Created in 1910, its circular form is inspired by a bicycle wheel, paying homage to the Paris-Brest-Paris cycling race.
Q2: How did the Paris-Brest get its unique shape?
A: The pastry’s round design symbolizes a bicycle wheel, commemorating the legendary cycling race between Paris and Brest.This clever nod to sport adds charm and history to every bite.
Q3: What makes the filling of a Paris-Brest so special?
A: The filling is a heavenly blend of praline-flavored cream-typically a mix of hazelnut and almond paste whipped into a smooth, rich texture. This nutty, silky custard perfectly complements the light and airy choux shell.
Q4: How does the choux pastry contribute to the experience?
A: Choux pastry’s delicate crispness offers a delightful contrast to the creamy filling. Made from butter, water, flour, and eggs, it puffs up in the oven to create a hollow shell that soaks up the luscious cream without becoming soggy.
Q5: Is the Paris-Brest often decorated or garnished?
A: Absolutely! Traditionally, the pastry is dusted with powdered sugar and sprinkled with sliced almonds for a nutty crunch and elegant look. Some modern interpretations add chocolate drizzle or fresh fruit for an extra layer of delight.
Q6: Where can one enjoy an authentic Paris-Brest today?
A: Authentic Paris-Brest pastries can be found at pâtisseries across France, especially those with a heritage in classic French baking. High-end bakeries worldwide have also embraced this dessert, allowing lovers of fine pastries everywhere to indulge.
Q7: Can the Paris-Brest be reinvented with different flavors?
A: While praline cream is traditional,creative pastry chefs have experimented with variations-like incorporating coffee,fruit purées,or even salted caramel into the filling.Each twist offers a fresh take on this timeless treat.
Q8: Why should one try a Paris-Brest?
A: Beyond its rich history and stunning presentation,the Paris-Brest offers a sublime balance of textures and flavors-crisp,creamy,nutty,and sweet-all in one glorious dessert. It’s a decadent delight that celebrates both culinary artistry and French tradition.
Q9: Can you make a Paris-Brest at home?
A: with some patience and practice, yes! Crafting the perfect choux pastry and silky praline cream may require a few tries, but the rewarding taste and the joy of homemade elegance make it well worth the effort.
Embrace the charm and decadence of the Paris-Brest pastry-where art, history, and flavor unite for an unforgettable indulgence.Bon appétit!
In Retrospect
Whether you’re a devoted pastry aficionado or a curious newcomer to the world of French desserts, the Paris-Brest offers an irresistible invitation to savor a slice of culinary history. This oval-shaped marvel, with its delicate choux pastry encasing a luscious praline cream, is more than just a treat-it’s a festivity of craftsmanship and flavor. So next time you find yourself wandering a patisserie or seeking to recreate a classic at home, let the Paris-Brest be your decadent delight, a sweet reminder that some pleasures are truly worth indulging in.
