Classic French Paris-Brest Pastry Recipe

Ingredients

1 cup of water
1/2 cup of unsalted butter
1/4 teaspoon of fine sea salt
1 cup of all-purpose flour
4 large eggs
1 cup of heavy cream
1/2 cup of granulated sugar
1/2 teaspoon of pure vanilla extract
1/4 cup of confectioners' sugar for dusting
1/2 cup sliced almonds for garnish

Steps and instructions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a medium saucepan, combine the water, butter, and salt. Bring the mixture to a boil over medium heat.
Once boiling, add the flour all at once. Stir vigorously with a wooden spoon until a thick dough forms and pulls away from the sides of the pan, about 2 minutes. Remove the pan from heat.
Let the dough cool for 5 minutes. Then, one at a time, beat in the eggs until the mixture is smooth and glossy.
Transfer the dough to a piping bag fitted with a large star nozzle. Pipe a large circle onto the prepared baking sheet. Then pipe another circle inside the first one, making sure they touch. Pipe a final circle on top, along the seam where the first two circles meet.
Bake the dough for 15 minutes in the preheated oven. Then, without opening the oven door, reduce the heat to 375°F (190°C) and bake for another 30 minutes, or until the pastry is golden brown and puffed. Turn off the oven and let the pastry cool inside for 1 hour.
While the pastry is cooling, make the cream filling. In a medium bowl, beat the heavy cream until it begins to thicken. Gradually add the granulated sugar and vanilla extract, continuing to beat until soft peaks form.
Carefully cut the cooled pastry in half horizontally. Remove the top and set it aside. Fill the bottom half with the cream, spreading it evenly with a spatula.
Place the top half of the pastry back on and dust generously with the confectioners' sugar. Sprinkle the sliced almonds on top for garnish.
The Paris-Brest is now ready to be served. Enjoy!

Tools for making

Mixing bowl - For combining ingredients and mixing the dough
Saucepan - To heat and boil the water, butter, and salt
Wooden spoon - To stir the dough in the saucepan
Piping bag - Used to pipe the dough onto the baking sheet
Large star nozzle - Fitted on the piping bag to create decorative shapes
Baking sheet - To bake the pastry in the oven
Parchment paper - To line the baking sheet and prevent sticking
Medium bowl - For whipping the heavy cream
Electric mixer - To beat the heavy cream and create the cream filling
Spatula - For spreading the cream filling onto the pastry
Knife - To cut the cooled pastry in half horizontally
Sieve or sifter - For dusting the confectioners' sugar on top of the pastry

Recipe variations

Use almond flour instead of all-purpose flour for a gluten-free version.
Replace the traditional cream filling with a flavored pastry cream, such as chocolate, coffee, or hazelnut.
Add a layer of fruit preserves or fresh fruit slices between the pastry and cream filling.
Experiment with different toppings, such as chocolate ganache, caramel drizzle, or powdered matcha.
Incorporate chopped nuts, like pistachios or walnuts, into the cream filling for added texture.
Try a savory variation by filling the pastry with a mixture of herbed cream cheese and smoked salmon or roasted vegetables.
For a lighter version, substitute some or all of the heavy cream with whipped Greek yogurt or coconut cream.
Make mini Paris-Brest by piping smaller circles of dough and adjusting the baking time accordingly.
Add a touch of citrus zest, such as lemon or orange, to the dough or cream filling for a refreshing twist.
For a nutty crust, sprinkle chopped almonds, pecans, or hazelnuts on top of the pastry before baking.

Recipe overview

Indulge in the rich, creamy delight of Paris-Brest, a classic French dessert that will transport you straight to a quaint Parisian bakery. This recipe walks you through creating a beautiful choux pastry ring, stuffed with a sweet, light cream filling, and topped with a generous dusting of confectioners' sugar and sliced almonds for added texture. Named after the famous bicycle race between Paris and Brest, its circular shape represents a bicycle wheel. This recipe may seem complex, but fret not! With a little patience and precision, even a beginner baker can master it. Expect a dessert with a crisp exterior, a soft and creamy interior, and a delightful blend of flavors that will have you and your guests coming back for seconds. Get ready to impress with this show-stopping dessert!

Common questions

Can I use salted butter instead of unsalted butter? No, it is recommended to use unsalted butter in this recipe to have better control over the salt content.
What if I don't have a piping bag? If you don't have a piping bag, you can use a large zip-top bag and cut off one corner to create a makeshift piping bag.
Can I make the pastry in advance? It is best to bake and assemble the Paris-Brest just before serving for optimal freshness. However, you can make the pastry shells in advance and store them in an airtight container for up to 1 day. Fill them with cream just before serving.
Can I substitute the heavy cream with another type of cream? Heavy cream is the best option for this recipe as it provides a rich and stable filling. Substituting with other types of cream may result in a different texture.
Can I add other flavors to the cream filling? Yes, you can add flavors such as chocolate, coffee, or fruit extracts to the cream filling to customize the taste according to your preference.
How should I store the Paris-Brest? The filled Paris-Brest should be stored in the refrigerator in an airtight container. It is best consumed within 1-2 days.

Serving dishes and utensils

Mixing bowl - A medium-sized bowl for mixing the heavy cream and sugar to make the cream filling.
Electric mixer - A kitchen appliance used to beat the heavy cream and sugar together until soft peaks form.
Spatula - A utensil with a flat, flexible blade used for spreading the cream filling evenly onto the Paris-Brest.
Piping bag - A bag made of cloth, plastic, or silicone used to pipe the dough into the desired shape.
Large star nozzle - A piping tip with a star-shaped opening that creates decorative patterns when piping the dough.
Baking sheet - A flat, rectangular metal sheet used for baking the Paris-Brest pastry.
Parchment paper - A non-stick paper used for lining the baking sheet to prevent the pastry from sticking.
Knife - A sharp utensil used for cutting the cooled pastry in half horizontally.
Sifter or sieve - A tool used to dust the confectioners' sugar over the top of the Paris-Brest for a decorative finish.

Origin stories

Ah, the Paris-Brest, a pastry that truly champions the spirit of friendly competition. This delightful dessert was first crafted in 1910 by a Parisian patissier named Louis Durand upon request from the organizer of a bicycle race between Paris and Brest. The design of this treat is not merely a whimsical choice; the circular shape was intended to mimic that of a bicycle wheel, serving as a tribute to the cyclists in the competition. Nowadays, the Paris-Brest has become a staple in French patisseries, and serves as a sweet reminder of its unique history and association with one of the most grueling cycling events in France. And so, every bite of a Paris-Brest is not only an indulgence in creamy, almond-topped bliss, but a nod to the union of sport and gastronomy, exemplifying the spirit of French culture.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.