Traditional Paris-Brest Choux Pastry
Some desserts do more than delight the taste buds—they evoke memories. The Paris-Brest is one of those treats. The first time I tried it, I was in a tiny bakery filled with the aroma of caramelized sugar and butter, and I thought, this is pure happiness in pastry form.
It’s not just a dessert—it’s an experience: a crisp, nutty shell, airy choux interior, and silky praline cream that melts in your mouth. Making it at home brings that same feeling, turning ordinary moments into something extraordinary.
The best part? While it looks elegant, the Paris-Brest is completely doable in a home kitchen. With care and the right steps, you can recreate that bakery magic yourself.
Classic Paris-Brest Pastry 🇫🇷✨
Ingredients
Choux Pastry
| Ingredient | Amount | Notes |
|---|---|---|
| Water | 1 cup (240 ml) | Base liquid |
| Unsalted butter | ½ cup (115 g) | Adds richness |
| Sugar | 1 tsp (5 g) | Flavor |
| Salt | ¼ tsp | Balance |
| All-purpose flour | 1 cup (125 g) | Structure |
| Eggs | 4 large | Room temperature |
Praline Cream Filling
| Ingredient | Amount | Notes |
|---|---|---|
| Granulated sugar | ½ cup (100 g) | For praline paste |
| Almonds or hazelnuts | ½ cup (60 g) | Toasted |
| Heavy cream | 1½ cups (360 ml) | Whipped |
| Powdered sugar | ½ cup (60 g) | Sweetness |
| Vanilla extract | 1 tsp | Flavor |
| Praline paste or nut butter | ½ cup (120 g) | Essential for filling |
Topping
| Ingredient | Amount | Notes |
|---|---|---|
| Sliced almonds | 2 tbsp | Crunch |
| Powdered sugar | For dusting | Finish |
Instructions
1. Make the Choux Pastry
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
- In a saucepan, combine water, butter, sugar, and salt. Bring to a boil.
- Add flour all at once and stir until the dough forms a ball.
- Return to low heat for 1 minute to dry slightly.
- Transfer to a bowl and cool 3–4 minutes.
- Add eggs one at a time, mixing until smooth and glossy.
2. Pipe the Ring
- Pipe two concentric circles (an outer and inner ring) about 10–12 cm wide.
- Sprinkle sliced almonds on top.
3. Bake
- Bake at 400°F (200°C) for 10 minutes.
- Reduce oven to 350°F (180°C) and bake 20–25 minutes until golden and puffed.
- Turn off oven, crack the door, and let cool inside for 10 minutes.
- Transfer to a rack and cool completely.
4. Make the Praline Cream
- Optional praline paste: Caramelize sugar, add nuts, cool, then blend smooth.
- Whip cream with powdered sugar and vanilla to stiff peaks.
- Fold in praline paste. Chill 10 minutes.
5. Assemble
- Slice cooled choux ring horizontally.
- Pipe praline cream onto the bottom half.
- Place top half back on.
- Dust with powdered sugar before serving.
