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Paris Brest Recipe

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4 from 133 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://justsosavory.com/paris-brest-recipe/