Paris-Brest (French Cream-Filled Pastry)

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🍰 Paris-Brest (French Cream-Filled Pastry)

🌟 Introduction

The Paris-Brest is a traditional French dessert created in 1910 by pastry chef Louis Durand to commemorate the Paris-Brest-Paris bicycle race. Its circular, wheel-like shape symbolizes a bicycle wheel, making it both a delicious treat and a nod to French cycling culture. This pastry consists of airy choux pastry, baked until golden, and filled generously with cream—either praline cream, whipped cream, or pastry cream. It is luxurious, light, and a true masterpiece of French patisserie.

📝 Ingredients

For the Choux Pastry:

  • 1 cup (240 ml) water
  • ½ cup (115 g) unsalted butter
  • 1 tbsp sugar
  • ¼ tsp salt
  • 1 cup (125 g) all-purpose flour
  • 4 large eggs

For the Cream Filling:

  • 1 ½ cups (375 ml) heavy cream, cold
  • ½ cup (120 g) mascarpone cheese (optional for stability)
  • ½ cup (60 g) powdered sugar
  • 1 tsp vanilla extract
  • (Optional) ½ cup praline paste for traditional Paris-Brest

For Garnish:

  • Powdered sugar for dusting

👩‍🍳 Instructions & Methods

Step 1: Prepare the Choux Pastry

  1. In a saucepan, combine water, butter, sugar, and salt. Bring to a boil.
  2. Add flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the pan.
  3. Transfer to a bowl, let cool slightly.
  4. Add eggs one at a time, beating well after each until smooth and glossy.

Step 2: Shape the Pastry

  1. Preheat oven to 375°F (190°C).
  2. Pipe the choux pastry into a large ring shape (like a wheel) on parchment paper.
  3. Smooth with a wet spoon if needed.
  4. Bake for 35–40 minutes until puffed and golden. Do not open oven early!
  5. Cool completely.

Step 3: Make the Filling

  1. Whip cold cream, mascarpone, powdered sugar, and vanilla until stiff peaks form.
  2. (Optional) Fold in praline paste for nutty flavor.

Step 4: Assemble

  1. Slice the choux ring horizontally.
  2. Pipe or spoon cream filling generously into the bottom half.
  3. Place the top half back on and dust with powdered sugar.

📜 History of the Paris-Brest

  • Created in 1910 by Louis Durand in Maisons-Laffitte, near Paris.
  • Commissioned by Pierre Giffard, organizer of the long-distance cycling race Paris-Brest-Paris.
  • Its round shape resembles a bicycle wheel, honoring the endurance of riders.
  • Quickly became a French favorite, especially in Parisian patisseries.

💎 Benefits

  • Light yet indulgent: airy pastry with creamy filling.
  • High energy: originally made for cyclists to replenish calories.
  • Customizable: can be filled with praline, custard, or fruit creams.
  • Show-stopping dessert: looks impressive but is surprisingly simple once mastered.
  • Cultural experience: connects you to French culinary history.

🔧 Formation (How it comes together)

  • The choux pastry rises from steam, creating hollow pockets.
  • The cream filling is whipped to airy peaks, making it light but rich.
  • The assembly balances crisp pastry with smooth cream.
  • The wheel shape gives it iconic Paris-Brest identity.

🧑‍🤝‍🧑 Lovers of This Dish

This dessert is adored by:

  • Pastry lovers seeking elegance.
  • French culture enthusiasts.
  • Celebration hosts who want a centerpiece.
  • Sweet-toothed romantics (it’s often shared).
  • Cyclists (its original fans!).

🍽️ Nutrition (per slice, approx. – 1/8 of whole)

  • Calories: ~380 kcal
  • Protein: 6 g
  • Carbohydrates: 28 g
  • Fat: 27 g
  • Sugar: 15 g
  • Fiber: 1 g

(Values vary depending on filling and portion size)

🎯 Conclusion

The Paris-Brest is more than a dessert—it is a symbol of French creativity, cycling history, and culinary art. Light, fluffy, and creamy, it brings joy at every bite. Whether enjoyed at a café in Paris or baked at home, it captures hearts with its elegance.

💖 Lovers of sweets, culture, and tradition cherish this pastry as one of the crown jewels of French desserts.

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