Paris Brest Recipe

I absolutely love this recipe because it transports me to a Parisian café with its delicate puff pastry and decadent praline cream filling. Plus, the whole process of creating this beautiful Paris-Brest feels like a fun weekend baking adventure that always impresses and satisfies both visually and deliciously!

Creating a Paris-Brest is a delightful way to journey into the world of French patisserie. I love the rich flavor of praline paste paired with the lightness of choux pastry.

My recipe calls for basics like 1 cup all-purpose flour, 4 large eggs, and 1/2 cup sliced almonds for a nutty crunch.

Ingredients

Water:
Assists in producing steam for pastry to ensure it rises and has a delicate texture.

Unsalted Butter:
Contributes robust taste and tenderizes the biscuit dough.

All-purpose Flour:
Delivers organization; chief supplier of carbs.

Large Eggs:
Add protein and assist in binding the dough.

Sliced Almonds:
Provide a crisp texture and a wholesome fat content with a flavor as nutty as can be.

Heavy Cream:
Beaten to incorporate air; supply of fat for creaminess.

Powdered Sugar:
It adds sweetness to the filling; it adds elegance and flair.

And still, two can play at this game of appearance versus reality.

Vanilla Extract:
Enriches taste with notes that are sweet and aromatic.

Praline Paste:
Offers sweet nuttiness; taste that is rich and luxurious.

Ingredient Quantities

• 1 cup water
• 1/2 cup unsalted butter
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs
• 1/2 cup sliced almonds
• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup praline paste
• Additional powdered sugar for dusting

Instructions

1. Your oven should be preheated to 400° F (200°C). Prepare a baking sheet by lining it with parchment paper. Then, using a pencil (or some other writing implement), lightly draw a circle about 8 inches in diameter on the parchment as a guide.

2. In a medium saucepan, bring the water, butter, and salt to a boil over medium heat. Remove from the heat and stir in the flour until a smooth dough forms.

3. Put the saucepan back on low heat and keep stirring for about 1 to 2 minutes. Do not stop. The dough will form a smooth ball, and it will pull away from the sides of the pan.

4. Take it off the heat and allow it to cool for a few minutes. Then, add the eggs one at a time, stirring with vigor until each egg is fully incorporated and you have a smooth, shiny dough.

5. Move the dough into a bag for piping and fit it with a tip that is large and round. Following the circle template on the parchment paper, use the dough to form a ring. Next, using the same technique, form a second ring, this time inside the first. Finally, form a third ring on top of the other two, using just enough pressure so that the three rings overlap slightly.

6. The sliced almonds should be sprinkled over the dough. The oven must be preheated to 375°F before placing the dough inside, and it should bake for 25-30 minutes until the puff pastry is puffed and golden brown. Once it is out of the oven, the puff pastry should be cooled completely on a wire rack.

7. To prepare the filling, in a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Then, very gently, fold in the praline paste until the mixture is mostly smooth.

8. When the pastry has cooled, take a serrated knife and cut it in half horizontally with care.

9. Load a piping bag with the praline cream mixture and pipe a generous amount of filling onto the bottom half of the pastry ring. Set the top half of the pastry back on top.

10. Before serving, dust the Paris-Brest with more powdered sugar. Enjoy this delectable dessert, filled with delightful praline cream!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Pencil or writing implement
5. Medium saucepan
6. Wooden spoon or spatula
7. Mixing bowl (large)
8. Wire rack
9. Measuring cups
10. Measuring spoons
11. Piping bag with large round tip
12. Serrated knife
13. Whisk or electric mixer

FAQ

• What is a Paris Brest?
  A Paris Brest is a classic French dessert made of choux pastry filled with a flavored cream, often shaped to resemble a bicycle wheel.
• Can I make the choux pastry ahead of time?
  Yes, you can prepare the choux pastry and store it, unfilled, for up to two days in an airtight container. Fill it just before serving for best texture.
• What can I use instead of praline paste?
  If praline paste is unavailable, you can substitute with hazelnut or almond butter mixed with a bit of powdered sugar to maintain sweetness.
• How should I store a finished Paris Brest?
  Store the finished Paris Brest in the refrigerator in an airtight container and consume within two days.
• Can I use a different type of nut instead of almonds?
  Yes, you can substitute almonds with hazelnuts or pistachios for a different flavor profile in the topping.

Substitutions and Variations

Butter (unsalted): If you’re looking for a dairy-free alternative, try replacing it with an equal amount of margarine or coconut oil.
All-purpose flour: For a gluten-free version, use an equal amount of gluten-free flour blend.
Whipping cream: Substitute coconut cream for a dairy-free variety.

Cream cheese: Use a non-dairy cream cheese spread.

Sour cream: Coconut yogurt can replace sour cream.
Sliced almonds. Substitute with chopped hazelnuts or pecans for a different nutty flavor.
Almond butter mixed with a bit of honey can be used as a substitute for praline paste.

Pro Tips

1. Achieve the Perfect Dough Consistency When adding the eggs to the dough, make sure each one is fully incorporated before adding the next. The dough should be smooth and slightly glossy, which will help the pastry rise beautifully in the oven.

2. Use a Piping Bag for Precision Piping the dough in concentric circles ensures even rising and a uniform shape for your Paris-Brest. If you don’t have a large round tip, you can cut the end off a disposable piping bag to create a wide opening.

3. Almond Topping Gently press the sliced almonds into the dough before baking to ensure they adhere well during the baking process. This will add a nice crunch and nutty flavor to the pastry.

4. Cooling the Pastry Shell Allow the baked pastry to cool completely on a wire rack. If it’s not fully cooled, the filling can melt and compromise the texture and structure.

5. Filling Consistency When folding the praline paste into the whipped cream, do so carefully to maintain the volume and airiness of the cream. Overmixing can deflate the filling, making it dense.