Paris-Brest (The French Pastry That Looks Impossible)

Paris-Brest. Named after a bike race. Shaped like a wheel. Tastes like heaven.

A giant, puffy choux ring. Filled with silky praline cream. Topped with crunchy almonds. It looks like a French patisserie masterpiece. But it’s just choux pastry, patience, and a little confidence. You’ve got this.

Ingredients

Serves 8-10.

For the Choux Pastry:

• ½ cup (120ml) water
• ½ cup (120ml) whole milk
• ½ cup (115g) unsalted butter
• 1 tablespoon sugar
• ¼ teaspoon salt
• 1 cup (125g) all-purpose flour
• 4 large eggs
• ¼ cup (30g) sliced almonds (for topping)

For the Praline Cream (Crème Mousseline):

• 2 cups (480ml) whole milk
• 4 egg yolks
• ½ cup (100g) sugar
• ¼ cup (30g) cornstarch
• 1 teaspoon vanilla
• ½ cup (115g) unsalted butter, softened
• ½ cup (75g) praline paste or hazelnut spread

Step-by-Step Instructions

Step 1: Make the Choux Ring

1. Preheat oven to 400°F (200°C). Trace an 8-inch circle on parchment. Flip over.
2. Make choux: boil water, milk, butter, sugar, salt. Add flour. Stir until dough forms a ball.
3. Cool 5 minutes. Add eggs one at a time until glossy.
4. Pipe dough in a ring following the circle. Top with sliced almonds.
5. Bake 25-30 minutes until puffed and golden. Cool completely.

Step 2: Make the Praline Cream

1. Heat milk until simmering. Whisk yolks, sugar, cornstarch.
2. Temper eggs with hot milk. Return to heat. Whisk until thick.
3. Remove from heat. Add vanilla. Cool completely.
4. Beat softened butter and praline paste. Add cooled pastry cream. Whip until fluffy.

Step 3: Assemble

1. Slice the choux ring horizontally like a hamburger bun.
2. Pipe or spoon praline cream onto the bottom half.
3. Place the top half back on. Dust with powdered sugar.

Step 4: Serve

1. Chill for 30 minutes before slicing. Serve cold. Watch jaws drop.

Summary

Prep Time: 40 minutes | Bake Time: 30 minutes | Chill Time: 2 hours | Total Time: ~3.5 hours

Yield: 8-10 servings

Difficulty: Medium (trust the choux)

Storage Notes

Fridge: Store assembled Paris-Brest in the fridge for up to 2 days. The choux softens but stays delicious.

Freeze (unfilled): Freeze the baked choux ring for up to 2 months. Thaw, recrisp in 350°F oven for 5 minutes, then fill.

Make ahead: Make the cream and choux separately a day ahead. Assemble the day of.