Paris-Brest Recipe

Paris-Brest Recipe: The Legendary French Dessert You Can Master at Home

The Paris-Brest is not just a dessert—it’s a masterpiece. Originally created in 1910 to commemorate the Paris–Brest–Paris bicycle race, this iconic French pastry features a delicate ring of golden choux pastry filled with rich pastry cream and whipped cream, then dusted with powdered sugar. Its wheel-like shape and luxurious texture have made it a patisserie favorite for over a century. 🚴‍♂️🇫🇷

Now, you can bring this Parisian showstopper into your own kitchen—with step-by-step guidance, expert tips, and a few delicious twists along the way. As pastry chef Dominique Ansel says, “Master the basics of choux, and you can conquer French pastry.”

Why You’ll Fall in Love with Paris-Brest

• Elegant & Impressive: Perfect for birthdays, celebrations, or just showing off your baking chops.
• Light Yet Rich: The choux shell is airy, while the pastry and whipped cream bring indulgent flavor.
• Customizable: Add praline, chocolate, fruit, or hazelnut spread for a creative spin.

As Ina Garten would say, “If you’re going to make dessert, make it fabulous—and this is it.”

Ingredients

For the Choux Pastry

• 1 cup (240 ml) water
• ½ cup (115 g) unsalted butter
• 1 tbsp sugar
• ¼ tsp salt
• 1 cup (125 g) all-purpose flour
• 4 large eggs

For the Pastry Cream Filling

• 2 cups (500 ml) milk
• ½ cup (100 g) sugar
• 1 vanilla bean (or 1 tsp vanilla extract)
• 4 large egg yolks
• ¼ cup (30 g) cornstarch
• 2 tbsp unsalted butter

For the Whipped Cream

• 1 cup (240 ml) heavy cream, cold
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

For Garnish

• Powdered sugar for dusting

Step-by-Step Instructions

Step 1: Make the Choux Pastry

1. Preheat oven to 200°C (390°F). Line a baking tray with parchment paper.
2. In a saucepan, combine water, butter, sugar, and salt. Bring to a boil.
3. Add flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.
4. Remove from heat and let cool for 2–3 minutes.
5. Add eggs one at a time, mixing well after each, until smooth and glossy.
6. Transfer dough into a piping bag fitted with a large round or star tip. Pipe a ring (or two concentric rings) onto the prepared sheet.
7. Bake for 25–30 minutes until puffed and golden brown. Turn off oven and leave the door ajar for 5 minutes before removing. Let cool completely.

Step 2: Make the Pastry Cream

1. Heat milk and vanilla bean (or extract) in a saucepan until just simmering.
2. In a bowl, whisk together egg yolks, sugar, and cornstarch until pale and thick.
3. Slowly pour the hot milk into the yolk mixture while whisking constantly.
4. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened—about 3–5 minutes.
5. Remove from heat and stir in butter.
6. Pour into a shallow dish, cover with plastic wrap touching the surface, and chill.

Step 3: Make the Whipped Cream

1. Beat cold cream with powdered sugar and vanilla extract until stiff peaks form. Be careful not to overwhip.

Step 4: Assemble the Paris-Brest

1. Once choux is cool, slice the ring horizontally with a serrated knife.
2. Spread a generous layer of chilled pastry cream on the bottom half.
3. Top with whipped cream (or fold some whipped cream into the pastry cream to make crème diplomate).
4. Place the top half of the choux back on. Dust with powdered sugar.
5. Chill until ready to serve, then slice and enjoy. 🍰

Chef Tips & Safety Notes

• Don’t open the oven early: Choux pastry can collapse if disturbed before fully set.
• Cool completely before slicing: Warm pastry will melt the filling.
• Whip cream when cold: Use a cold bowl and beaters for best volume.
• Food safety: Refrigerate leftovers promptly and consume within 2 days.

Chef Jacques Pépin recommends: “For an extra layer of flavor, brush the top choux ring with egg wash and sprinkle with sliced almonds before baking.”

Nutrition & Health Benefits

Note: Paris-Brest is a luxurious dessert—ideal for celebrations. You can lighten it by using reduced-fat milk or folding yogurt into whipped cream for tang and protein.

Top 10 FAQs About Paris-Brest

1. Can I make Paris-Brest ahead of time?
   Yes! Prepare the choux and pastry cream a day ahead. Assemble just before serving for best texture.
2. What if I don’t have a piping bag?
   Use a zip-top bag with a snipped corner or spoon the dough carefully into a ring shape.
3. How do I prevent soggy choux?
   Bake fully, cool completely, and fill just before serving. Avoid humid storage.
4. Can I freeze Paris-Brest?
   You can freeze the baked (unfilled) choux ring. Do not freeze filled pastries.
5. What’s the best cream variation?
   Try hazelnut praline pastry cream for a traditional Parisian twist.
6. Can I make it gluten-free?
   Use a 1:1 gluten-free flour blend for the choux. Ensure cornstarch is certified gluten-free.
7. What does Paris-Brest taste like?
   Light and crispy pastry, silky cream, with hints of vanilla and buttery richness.
8. Can I shape individual servings?
   Yes! Pipe mini rings (3–4 inches across) for single-serve Paris-Brest.
9. Why is it called Paris-Brest?
   It was created to resemble a bicycle wheel for the Paris–Brest–Paris race in France.
10. How do I serve it?
    Slice with a serrated knife and serve chilled. Garnish with berries, nuts, or chocolate drizzle.

Explore More French Pastry Classics

• Classic Chocolate Eclairs – another choux-based favorite with glossy ganache.
• Crème Pâtissière 101 – master your pastry cream technique.
• St. Honoré Cake – the ultimate French showstopper with caramel and cream puffs.

Final Thoughts

The Paris-Brest may look like it belongs behind a bakery window in the heart of Paris—but with this guide, it can grace your own kitchen table. Light, creamy, and beautifully golden, it’s a dessert with heritage, elegance, and unforgettable flavor. 🇫🇷

So preheat your oven, grab that whisk, and get ready to make one of the greatest French desserts of all time. As Julia Child would say: “No one is born a great cook, one learns by doing.” Bon appétit! 🥐