If you have a passion for French patisserie or simply adore a show-stopping dessert filled with rich, nutty flavors and delicate textures, then this Paris Brest Recipe is going to become one of your all-time favorites. This quintessential French treat boasts a circular choux pastry inspired by a bicycle wheel, filled generously with hazelnut praline mousseline cream that melts in your mouth. Elegant yet approachable, this recipe blends the crispiness of baked choux with a luxuriously smooth cream, inviting you to savor each bite like a true Parisian delight.
Ingredients You’ll Need
The magic of this Paris Brest Recipe lies in its carefully selected yet straightforward ingredients. Each one plays a crucial role, whether it’s creating the airy choux pastry, the rich praline cream, or adding that subtle nutty crunch on top.
- Unsalted butter: Using 82% European style butter brings richness and creaminess essential for the choux and mousseline creams.
- Whole milk: Adds smoothness and moisture to the dough and pastry cream, balancing the textures beautifully.
- Bread flour: High protein content flour ensures the choux pastry rises perfectly and holds its shape.
- Granulated sugar: Sweetens the pastry cream and dough just right without overpowering the nutty flavors.
- Eggs: Vital for structure and moisture in the choux pastry; precise addition is key for that ideal dough consistency.
- Almond flakes: Toasted and sprinkled on top for a lovely crunch and toasted aroma.
- Hazelnut praline paste: The pièce de résistance providing deep nutty sweetness to the mousseline cream.
- Cornstarch and all-purpose flour: Used to thicken the pastry cream to perfect silky texture.
- Vanilla extract: Infuses a warm aromatic note that enhances the overall flavor profile.
- Roasted chopped hazelnuts: Added to the filling for extra texture and indulgence.
How to Make Paris Brest Recipe
Step 1: Crafting the Choux Pastry Rings
Begin by preparing the choux dough, which is the foundation of the Paris Brest. Heating the butter, water, milk, salt, and sugar until nearly simmering creates the perfect base. Adding the bread flour all at once and vigorously mixing results in a smooth, cohesive dough that’s cooked on the stove to evaporate moisture and develop strength. Once cooled slightly, you’ll incorporate eggs gradually, watching for that glossy, pipeable consistency that indicates the dough is ready to shape.
Step 2: Piping and Baking the Pastry
Pipe two large rings side by side, then a third ring on top to build that iconic bicycle wheel shape. Adding almond flakes is a delightful finishing touch that will toast to golden perfection in the oven. Freezing the rings before baking keeps their shape intact and encourages a crisp exterior. The baking process itself ensures the choux puffs up beautifully while remaining tender inside.
Step 3: Preparing the Pastry Cream
The luscious pastry cream is made by whisking egg yolks and sugar until fluffy, then thickening it with cornstarch and flour before tempering with warm milk. Cooking it to a smooth, thick consistency and folding in butter guarantees a velvety base that will later be combined with the hazelnut praline for an unforgettable flavor combination. Cooling the cream properly is crucial to achieve the perfect texture for the mousseline.
Step 4: Making the Hazelnut Praline Mousseline Cream
The spotlight of this Paris Brest Recipe shines here. Whip butter and praline paste together first to set a creamy nutty foundation. Slowly blend in the room temperature pastry cream in stages, whipping until you reach a stable yet fluffy cream that’s pipe-ready. This mousseline pairs the richness of butter with the sweet crunch of hazelnut praline for an irresistible filling.
Step 5: Assembly
Cut the choux rings horizontally and sprinkle chopped hazelnuts along with a drizzle of praline paste inside the cavity for an extra texture punch. Pipe the hazelnut mousseline cream generously around the base before sandwiching the top part back on. A final dusting of powdered sugar and decoration with hazelnuts gives this Paris Brest an elegant finish that is almost too beautiful to eat.
How to Serve Paris Brest Recipe
Garnishes
Sprinkle roasted almond flakes or gently dust powdered sugar on the top to add visual appeal and textural contrast. You can also decorate with a few whole toasted hazelnuts or a light drizzle of praline paste for an added touch of nutty decadence.
Side Dishes
This dessert truly stands on its own but pairing it with a light, fresh fruit salad or a small cup of espresso creates a wonderfully balanced French-inspired experience. The acidity of berries cuts through the richness, making each bite even more enjoyable.
Creative Ways to Present
Try serving individual mini Paris Brest by piping smaller rings or present the classic large ring on a decorative cake stand with edible flowers or gold leaf accents for special occasions. Another fun idea is to accompany it with a scoop of vanilla bean ice cream for a delightful temperature contrast.
Make Ahead and Storage
Storing Leftovers
Because the pastry cream filling gradually softens the choux, it’s best to store any leftovers in an airtight container in the refrigerator and consume within 24 hours. This helps preserve the cream’s freshness and avoids the pastry becoming soggy.
Freezing
You can freeze the unfilled choux rings for up to a month. Make sure they are completely cooled and wrapped tightly to prevent freezer burn. However, avoid freezing the mousseline cream as it may separate upon thawing.
Reheating
If reheating the choux pastry, do so in a low oven to restore some crispiness, but never attempt to reheat once filled with the cream as it will spoil the texture and flavor.
FAQs
What is the origin of the Paris Brest?
The Paris Brest was created in 1910 to commemorate the Paris-Brest-Paris bicycle race. Its circular shape symbolizes a bicycle wheel, making it both a delicious dessert and a tribute to cycling.
Can I use other nuts instead of hazelnuts?
Absolutely! While hazelnuts provide the classic flavor, you could experiment with almonds or pistachios by making or buying the respective praline pastes for a unique twist on the Paris Brest Recipe.
How do I know when the choux dough has enough eggs?
The dough should be glossy and pipeable, falling off the paddle attachment in a thick V shape. Depending on humidity and flour type, the number of eggs needed may vary, so add them gradually and trust your eye for texture.
Can this dessert be made gluten-free?
It’s challenging due to the need for strong flour in the choux pastry and thickener in the cream, but with specialty gluten-free flours and starches, it might be possible with some trial and error.
How long does the mousseline cream hold up?
Once made, mousseline cream is best used within a day, kept refrigerated in an airtight container. Over time, it may lose its texture and flavor intensity.
Final Thoughts
Embracing the delightful challenge of making this Paris Brest Recipe at home is so rewarding. The harmony of crisp choux pastry with luxurious hazelnut praline mousseline cream will have you coming back for seconds and impressing anyone lucky enough to share a slice with you. Don’t hesitate to treat yourself to this classic French masterpiece—you’ll be amazed at how achievable and utterly delicious it is!
PrintParis Brest Recipe
A classic French dessert, Paris Brest features light and airy choux pastry rings filled with rich hazelnut praline mousseline cream. This elegant pastry combines a crisp, golden exterior with smooth, nutty cream for a truly indulgent treat perfect for special occasions or sophisticated tea times.
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Total Time: 2 hours 40 minutes
- Yield: 3 Paris Brest pastries (each 19 cm / 7.5 inches diameter)
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Choux Pastry
- 120 g Unsalted butter (82% European style butter, room temperature, in chunks)
- 120 g Water
- 120 g Whole milk
- ½ teaspoon Salt
- 1 teaspoon Granulated sugar
- 140 g Bread flour (high protein, ~13%)
- 220 g Egg (approx. 4 eggs, at room temperature)
- 75 g Almond flakes (roasted)
Pastry Cream
- 480 g Whole milk (3% fat)
- 100 g Granulated sugar
- 80 g Egg yolk (approx. yolk of 4 eggs)
- 25 g Corn starch
- 25 g All purpose flour
- 2 teaspoons Vanilla extract
- 57 g Unsalted butter (room temperature, 82% fat)
Mousseline Cream
- 115 g Hazelnut praline paste (homemade or store-bought)
- 150 g Unsalted butter (room temperature, 82% fat)
- 3 tablespoons Roasted chopped hazelnuts
Decoration
- Hazelnut praline paste (for drizzling)
- Powdered sugar (for dusting)
- Additional roasted hazelnuts and hazelnut skins (for garnish)
Instructions
- Prepare Choux Pastry Dough: Sift the bread flour and set aside. In a saucepan, combine butter, water, milk, salt, and sugar. Heat over medium until the mixture simmers but does not boil. Remove from heat, stir in the flour all at once, and mix vigorously until smooth with no lumps. Cook the dough over medium heat for 3-5 minutes, stirring constantly, to evaporate moisture and form a thin film on the pan bottom.
- Incorporate Eggs: Transfer dough to a stand mixer bowl and mix on low speed to cool slightly. Gradually add lightly beaten eggs one spoonful at a time while mixing. Continue until dough becomes glossy and pipeable, falling slowly in a V shape from the paddle. Adjust egg quantity as needed. Refrigerate the dough for 1 hour before piping.
- Pipe and Freeze Choux Rings: On air-perforated baking mats or parchment paper, pipe two adjacent rings of dough about 14 cm in diameter, then pipe a third ring on top touching the two below to form a triple-layer ring (19 cm final diameter after baking). Repeat to make three rings. Sprinkle roasted almond flakes evenly on top. Freeze for at least 1 hour.
- Bake Choux Rings: Preheat oven to 200°C (392°F) no fan. Place frozen choux rings in oven, reduce temperature to 170°C (338°F), and bake for 40 minutes without opening oven initial 30 minutes. The rings should be golden, puffed, and not deflate when cooled. Transfer to a cooling rack once done.
- Make Pastry Cream: Whisk sugar and egg yolks until fluffy. Add cornstarch, flour, and vanilla; mix smooth. Heat milk to just simmering, then temper yolks by slowly whisking milk into them. Return to heat, cook over medium stirring constantly until thickened and boiling about 1 minute. Remove from heat, strain if needed, and blend in room temperature butter until smooth. Cover surface with plastic wrap and chill completely.
- Prepare Mousseline Cream: Whip room temperature butter for 1-2 minutes. Add hazelnut praline paste and mix until combined. Gradually add room temperature pastry cream in four additions, whipping until stable and fluffy but not runny. Refrigerate 30-60 minutes if too soft.
- Assemble Paris Brest: Slice tops of choux rings horizontally. Sprinkle about 1 tablespoon chopped roasted hazelnuts on bottom ring, drizzle with hazelnut praline paste. Pipe mousseline cream generously around choux ring. Dust top portion with powdered sugar, place on top, and garnish with hazelnuts and hazelnut skins. Serve immediately to retain crispiness; refrigerate leftovers up to one day.
Notes
- Room temperature ingredients ensure smooth incorporation and avoid curdling of mousseline cream.
- Keep oven closed during baking to maintain even puffing and prevent deflation.
- Choux pastry can be tricky; the dough should be firm and pipeable but not runny.
- Freezing choux rings before baking helps achieve a crisp texture and proper rise.
- Paris Brest is best enjoyed fresh as the pastry softens over time after filling.
- Adjust egg quantity in choux dough as needed depending on humidity and flour absorbency.
- Store assembled Paris Brest in the refrigerator for up to one day but allow it to come to room temperature before eating for best flavor.
