What is Paris Brest Recipe?
Paris Brest is a classic French pastry, created in 1891 to celebrate the Paris-Brest-Paris bicycle race. This delightful dessert consists of a ring of choux pastry filled with praline-flavored cream. Its circular shape represents the wheels of a bicycle, making it not only a treat for the taste buds but also a piece of history. The pastry is a favorite in France, often enjoyed during special occasions and festive gatherings. Rich, creamy, and utterly delicious, this Paris Brest recipe will guide you through making this irresistible pastry at home.
Quick Facts
Quick Facts Table
| Course | Dessert |
|---|---|
| Cuisine | French |
| Difficulty | Medium |
| Servings | 8-10 |
| Prep Time | 45 minutes |
| Cooking Time | 25 minutes |
| Calories | 400 kcal per serving |
Equipment Needed
Equipment List
Before we dive into the recipe, let’s make sure you have the necessary tools to create your Paris Brest:
- Baking Sheet – For the pastry ring.
- Parchment Paper – To line the baking sheet.
- Piping Bags – To pipe the choux pastry dough and praline cream.
- Whisk – For beating the egg whites and making the cream.
- Medium Saucepan – To cook the choux pastry dough.
- Mixer – To beat the cream and praline filling until smooth and fluffy.
- Knife – To slice the pastry ring into segments for serving.
Ingredients
Choux Pastry Dough:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
Praline Cream Filling:
- 1 cup heavy cream
- 1/2 cup praline paste (or substitute with ground hazelnuts and sugar)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Topping:
- Powdered sugar for dusting
- Sliced almonds for garnish
Instructions
Step-by-Step Cooking Directions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Make the choux pastry: In a medium saucepan, combine water, butter, and salt. Bring to a boil. Remove from heat, and stir in the flour. Mix until it forms a smooth dough. Let it cool slightly.
- Add eggs one at a time, mixing well after each addition. You should have a smooth, shiny dough that holds its shape.
- Form the pastry ring: Transfer the dough to a piping bag fitted with a large round tip. Pipe a large ring of dough onto the prepared baking sheet. Pipe a second ring around the first one, making a double ring. Sprinkle sliced almonds on top.
- Bake for 25 minutes, or until golden brown and puffed. Let it cool completely on a wire rack.
- Make the praline cream filling: In a mixing bowl, combine heavy cream, praline paste, powdered sugar, and vanilla extract. Whip until the cream forms stiff peaks.
- Assemble the Paris Brest: Once the pastry ring is cool, slice it in half horizontally. Pipe the praline cream onto the bottom half of the pastry. Place the top half of the pastry back on top.
- Garnish: Dust the Paris Brest with powdered sugar and sprinkle with more sliced almonds.
Essential Note
Make sure to allow the choux pastry to cool before filling it with the praline cream. If the pastry is too warm, the cream may melt and create a mess. Also, ensure your cream is whipped to stiff peaks to maintain the right texture.
Nutrition Facts
Nutrition Facts Table
| Nutrient | Amount per serving |
|---|---|
| Calories | 400 kcal |
| Carbohydrates | 40 g |
| Protein | 5 g |
| Fat | 25 g |
| Saturated Fat | 10 g |
| Polyunsaturated Fat | 2 g |
| Monounsaturated Fat | 10 g |
| Trans Fat | 0 g |
| Cholesterol | 50 mg |
| Sodium | 100 mg |
| Potassium | 120 mg |
| Fiber | 2 g |
| Sugar | 15 g |
| Vitamin A (IU) | 400 IU |
| Vitamin C (mg) | 5 mg |
| Calcium | 40 mg |
| Iron | 2 mg |
Recipe Notes
- You can replace the praline paste with ground hazelnuts or almond paste if you prefer.
- The Paris Brest is best enjoyed fresh, but leftovers can be kept in the fridge for up to 2 days.
- Be cautious not to overfill the pastry with the cream; you want a perfect balance of pastry and cream in every bite.
Cooking Tips and Tricks
- Choux pastry: For a perfect choux pastry, avoid opening the oven door during baking, as this may cause the pastry to deflate. Also, use room temperature eggs for best results.
- Praline cream: If you don’t have praline paste, make your own by blending roasted hazelnuts with a little sugar and water until it forms a smooth paste.
- Presentation: For a polished presentation, garnish with more sliced almonds and a light dusting of powdered sugar right before serving.
Conclusion
This Paris Brest Recipe is a beautiful, indulgent pastry that brings a piece of French culinary tradition to your kitchen. The crispy choux pastry combined with the rich, nutty praline cream creates a balance of textures and flavors that is hard to beat. With a little patience and the right tools, you can make this impressive dessert that’s sure to wow any crowd. Whether for a special occasion or just a weekend treat, this recipe will elevate your baking skills and bring a taste of France right to your home.
