Introduction
Paris-Brest is a classic French pastry created in 1910 to celebrate the Paris-Brest bicycle race. Its circular shape represents a bicycle wheel, and it is traditionally made with crisp choux pastry filled generously with a rich praline cream. Elegant yet comforting, this dessert is a true symbol of French pâtisserie and a favorite for special occasions.
Ingredients
Choux Pastry
1 cup water
1/2 cup unsalted butter
1 tablespoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
Praline Cream Filling
2 cups whole milk
4 egg yolks
1/2 cup sugar
1/4 cup cornstarch
1 cup butter, softened
1 cup praline paste
1 teaspoon vanilla extract
Topping
Sliced almonds
Powdered sugar for dusting
Preparation
Start by preparing the choux pastry. In a saucepan, combine water, butter, sugar, and salt. Bring to a boil until the butter is fully melted. Remove from heat and add the flour all at once, stirring vigorously until a smooth dough forms. Return the pan to low heat and cook for 1 to 2 minutes, stirring constantly, until the dough pulls away from the sides and forms a ball.
Transfer the dough to a bowl and let it cool slightly. Add the eggs one at a time, mixing well after each addition until the dough becomes smooth, glossy, and pipeable.
Preheat the oven to 375°F 190°C. Line a baking sheet with parchment paper and draw a circle about 8 inches in diameter. Transfer the dough to a piping bag and pipe a ring following the circle, then pipe a second ring on top and another just inside to create a thick wheel shape. Sprinkle sliced almonds over the dough.
Bake for 35 to 40 minutes until puffed, golden, and crisp. Turn off the oven, slightly open the door, and let the pastry cool inside for 10 minutes to prevent collapsing. Remove and cool completely on a rack.
Cream Preparation
Heat the milk in a saucepan until warm. In a bowl, whisk egg yolks, sugar, and cornstarch until pale and smooth. Gradually pour the warm milk into the egg mixture while whisking. Return everything to the saucepan and cook over medium heat, stirring constantly, until thickened into a pastry cream. Remove from heat, cover with plastic wrap touching the surface, and let cool completely.
Once cooled, beat the butter until light and fluffy. Gradually add the pastry cream, then mix in the praline paste and vanilla extract until smooth and creamy. Chill slightly for easier piping.
Assembly
Slice the cooled choux ring horizontally using a serrated knife. Pipe the praline cream generously over the bottom half. Place the top half back on gently. Dust with powdered sugar before serving.
History
The Paris-Brest dessert was invented by pastry chef Louis Durand to honor the famous cycling race between Paris and Brest. Its wheel-like shape and nutty praline filling quickly made it a staple in French bakeries and an enduring symbol of culinary tradition.
Benefits
This dessert provides energy from carbohydrates and healthy fats from nuts used in praline. While indulgent, it is perfect for celebrations and shared moments, offering both texture and deep flavor satisfaction.
Conclusion
Paris-Brest is a timeless French dessert that combines crisp choux pastry with luxurious praline cream. Though it looks impressive, it is achievable at home with patience and care. One bite delivers a perfect balance of crunch, creaminess, and nutty sweetness that truly represents the art of French baking.