Paris Brest Recipe Classic French Dessert

Introduction

Get ready to discover a true French masterpiece: the Paris Brest! This elegant dessert is a cycling race celebration in edible form, shaped like a bicycle wheel. It features light-as-air choux pastry, filled with a luxurious, nutty praline-flavored cream. Every bite offers a delightful contrast of crisp pastry and silky smooth filling, making it an unforgettable treat.

While it looks incredibly fancy, making Paris Brest at home is more approachable than you might think. The steps are straightforward, and each component builds upon the last to create something truly special. Don’t be intimidated by its sophisticated appearance; with a little patience, you’ll create a dessert that tastes like it came straight from a Parisian patisserie.

So, why not challenge yourself to create this iconic French dessert? It’s a wonderful project for a weekend, and the reward is absolutely worth every moment. Gather your ingredients, put on some music, and let’s bring a piece of France into your kitchen!

Cooking Time & Prep Time

• Prep Time: 90 minutes
• Cooking Time: 40 minutes
• Total Time: 130 minutes

Small tip: Breaking down the recipe into components like making the praline ahead of time can make the overall process feel less rushed.

Ingredients

This recipe makes 8-10 servings.

For the Homemade Praline Paste

• 1 cup (150g) whole blanched almonds or hazelnuts (or a mix)
• 1 cup (200g) granulated sugar
• 1/4 cup (60ml) water

For the Pâte à Choux (Choux Pastry)

• 1 cup (240ml) water
• 1/2 cup (113g) unsalted butter, cut into cubes
• 1/4 teaspoon salt
• 1 teaspoon granulated sugar
• 1 cup (125g) all-purpose flour, sifted
• 4 large eggs, at room temperature
• 1 egg, beaten (for egg wash)
• Sliced almonds (for topping, optional)

For the Crème Mousseline (Praline Cream)

• 2 cups (480ml) whole milk
• 1/2 cup (100g) granulated sugar, divided
• 1/4 cup (30g) cornstarch
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1 cup (226g) unsalted butter, softened, cut into cubes
• 1/2 cup (120g) homemade praline paste (from above)

For Garnish

• Powdered sugar, for dusting

Step-by-Step Instructions

1. Step 1: Make the Homemade Praline

   In a heavy-bottomed saucepan, combine the sugar and water. Heat over medium heat, stirring until the sugar dissolves. Add the nuts and continue to cook, stirring frequently, until the mixture crystallizes and then turns into a golden amber caramel. Small tip: Use a silicone spatula to prevent sticking and ensure even caramelization.

   Pour the caramelized nuts onto a silicone mat or parchment paper and spread them thinly. Let cool completely until hard and brittle. Once cooled, break into smaller pieces and process in a food processor until it becomes a smooth, fluid paste. This can take 5-10 minutes, scraping down the sides as needed. Set aside 1/2 cup for the cream, and store any extra in an airtight container.

2. Step 2: Prepare the Pâte à Choux

   Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Draw a 9-inch (23 cm) circle on the parchment paper as a guide, or use a plate to trace it. Flip the parchment paper over so the ink doesn’t touch the dough.

   In a medium saucepan, combine water, butter, salt, and sugar. Bring to a rolling boil over medium heat, stirring until the butter is fully melted. Remove the pan from the heat and immediately add the sifted flour all at once. Stir vigorously with a wooden spoon until the mixture comes together into a ball and pulls away from the sides of the pan.

3. Step 3: Cook the Pâte à Choux Dough

   Return the pan to medium-low heat and continue to cook the dough, stirring constantly, for 1-2 minutes. This helps dry out the dough, which is crucial for light, airy choux. Transfer the dough to a large mixing bowl.

   Add the eggs one at a time, mixing well after each addition until fully incorporated before adding the next. The dough might look curdled at first, but keep mixing until it’s smooth and glossy. The final dough should be thick but fall slowly from a spoon in a V-shape. Small tip: If using a stand mixer, use the paddle attachment.

4. Step 4: Pipe and Bake the Choux Pastry

   Transfer the choux pastry to a large piping bag fitted with a large star or round tip. Pipe a continuous ring of dough onto your prepared baking sheet, following your 9-inch guide. Then, pipe a second ring just inside the first, and a third ring on top of the first two, forming a three-layer ring. Brush gently with the beaten egg wash and sprinkle with sliced almonds, if using.

   Bake for 15 minutes at 400°F (200°C). Then, reduce the oven temperature to 350°F (175°C) and bake for another 25-30 minutes, or until golden brown, firm, and dry. Do not open the oven door during the first 25 minutes to prevent the pastry from deflating. Once baked, turn off the oven, prop the door ajar with a wooden spoon, and let the choux pastry cool inside for 15 minutes. This helps it dry out and stay crisp. Remove and cool completely on a wire rack.

5. Step 5: Make the Crème Pâtissière Base

   In a medium saucepan, heat the milk over medium heat until it just begins to simmer around the edges. In a separate bowl, whisk together 1/4 cup (50g) of the sugar, cornstarch, and egg yolks until smooth and pale. Gradually pour about half of the hot milk into the egg yolk mixture, whisking constantly to temper the yolks. This prevents them from scrambling.

   Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens considerably and boils for 1 minute. Remove from heat and stir in the vanilla extract. Pour the crème pâtissière into a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate until completely chilled (at least 2 hours).

6. Step 6: Finish the Crème Mousseline

   Once the crème pâtissière is thoroughly chilled, place the softened butter and the remaining 1/4 cup (50g) sugar in a large mixing bowl. Beat with an electric mixer until light and fluffy. Gradually add the chilled crème pâtissière, a spoonful at a time, beating well after each addition until fully incorporated and smooth. Small tip: Ensure both the butter and crème pâtissière are at similar temperatures to prevent curdling.

   Finally, gently fold in the 1/2 cup of homemade praline paste until evenly distributed. The cream should be light, airy, and full of praline flavor. Transfer the crème mousseline to a piping bag fitted with a star tip.

7. Step 7: Assemble the Paris Brest

   Once the choux pastry ring is completely cool, carefully slice it horizontally in half using a serrated knife. You’ll have a top and a bottom half. Place the bottom half on your serving plate.

   Pipe generous swirls of the praline crème mousseline onto the bottom half of the choux ring. Be generous with the cream! Carefully place the top half of the choux pastry over the cream filling. Dust generously with powdered sugar just before serving.

Tips & Variations

• Gluten-Free Option: Replace the all-purpose flour in the pâte à choux with a good quality gluten-free all-purpose flour blend (one that contains xanthan gum). Ensure it’s a 1:1 substitute.
• Vegan/Vegetarian Option: To make it vegan, replace butter with a plant-based butter substitute, milk with plant-based milk (like oat or almond milk), and eggs with a flax egg or commercial egg replacer for the choux pastry. For the crème mousseline, use plant-based milk and butter, and a cornstarch slurry instead of egg yolks for thickening.
• Add More Fruit: While not a “vegetable,” you can add fresh berries like raspberries or sliced strawberries inside the cream filling or as a garnish for a burst of freshness and antioxidants.
• Spicy Version: For a subtle warmth, infuse the milk for the crème pâtissière with a tiny pinch of red chili flakes or a small piece of star anise. Strain the milk before using it in the recipe.
• Different Nut Praline: Experiment with different nuts for the praline! Pistachios or pecans can offer unique flavor profiles. You can also add a pinch of sea salt to the praline for a salted caramel effect.

Nutritional Information

Approximate values per serving (based on 10 servings):

• Calories: 550 kcal
• Protein: 8g
• Carbohydrates: 55g
• Fat: 35g

Note: Nutritional values may vary depending on specific ingredients used and portion sizes.

Health Benefits

Even though Paris Brest is a delightful indulgence, some of its core ingredients offer nutritional benefits.

Eggs, a key component of both the choux pastry and the crème mousseline, are an excellent source of high-quality protein. They also provide essential vitamins like B12, D, and E, as well as minerals such as selenium and choline, which is vital for brain health.

The nuts used in the homemade praline, whether almonds or hazelnuts, are packed with healthy monounsaturated fats. These fats are known to be heart-healthy and can help lower bad cholesterol levels. Nuts also contribute dietary fiber, vitamin E, and magnesium, supporting overall well-being.

Milk, used in the crème mousseline, is a fantastic source of calcium, crucial for strong bones and teeth. It also provides vitamin D (if fortified) and protein, contributing to satiety and muscle health.

While this is a dessert, enjoying it in moderation allows you to appreciate these naturally occurring nutrients. It’s a treat that can be part of a balanced diet, offering both pleasure and some beneficial components.

Serving Suggestions

• Serve Paris Brest as the stunning centerpiece of a special occasion dessert spread.
• Pair a slice with a strong cup of coffee or a delicate cup of black tea for a truly French experience.
• For a lighter touch, serve individual slices with a small scoop of vanilla bean ice cream or a side of fresh fruit salad.
• This dish is best enjoyed fresh, but leftovers can be a delightful breakfast treat with your morning coffee!

Storage Tips

Paris Brest is best enjoyed on the day it’s assembled for optimal crispness of the choux pastry. However, you can store leftover assembled Paris Brest in an airtight container in the refrigerator for up to 2-3 days. The choux pastry will soften over time, but the flavor remains delicious. It is not recommended to freeze an assembled Paris Brest, as the cream and pastry texture will suffer upon thawing. You can, however, bake the choux pastry rings ahead of time and freeze them un-filled for up to 2 weeks. Thaw at room temperature, then crisp up in a 300°F (150°C) oven for 5-10 minutes before filling.

Conclusion

There you have it – your very own homemade Paris Brest! This classic French dessert is truly a labor of love, but the result