Paris-Brest

Quick answer

Total time: 85 min
Level: Hard
Servings: 6 servings
Ingredients: 8

About this dish

Paris-Brest is made by piping choux pastry into a ring, baking it with sliced almonds, and filling the cooled shell with hazelnut praline whipped cream.

This recipe uses heavy cream and praline paste for the filling rather than a butter-based mousseline. The choux begins when the water and butter reach a full boil and the butter has melted completely. Cake flour is added all at once, then the paste is stirred over low heat for about 2 minutes. A thin film on the bottom of the pan shows that enough moisture has cooked away. The paste is moved to a bowl and allowed to release steam before the eggs are incorporated, since adding them while it is too hot can cook them. The four beaten eggs are added in three or four portions, with the consistency checked after every addition. When the paste falls slowly from the spatula in a V shape, no more egg is needed even if some remains. That stopping point allows the piped ring to hold its outline while still expanding in the oven. Sliced almonds are pressed lightly onto the surface. The ring first bakes at 190°C to puff, then at 170°C until the shell is dry and deeply golden. Only after it has cooled completely is it split and filled with cream whipped to firm peaks, sugar, and hazelnut praline paste. A short chill firms the assembled filling before the pastry is cut.

Ingredients

servings

IngredientAmountUnit

Water120 mlml

Unsalted Butter90 gg

Cake Flour110 gg

Eggs4 eaea

Hazelnut Praline Paste120 gg

Heavy Cream250 mlml

Sugar40 gg

Sliced Almonds30 gg

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Control

Put 120 ml water and 90 g unsalted butter in a saucepan over medium heat and bring it to a full boil.

Wait until the butter is completely melted, because unmelted pieces can make the choux paste separate.
2

Control

Reduce the heat to low, add 110 g cake flour all at once, and stir quickly.

When no dry flour remains and the dough gathers into one mass, keep stirring instead of stopping so the flour hydrates evenly.
3

Control

Cook the paste over low heat for about 2 minutes, until a thin film forms on the bottom of the pan.

Move it to a bowl and let the steam escape until it is no longer hot enough to cook the eggs.
4

Prep

Beat the 4 eggs, then add them in 3 or 4 portions, mixing fully after each addition.

Stop adding egg when the paste falls slowly from the spatula in a V shape, even if a little egg remains.
5

Heat

Pipe the dough into a ring on parchment and gently press 30 g sliced almonds on top.

Bake at 190C until well puffed, then lower to 170C and continue baking until the shell feels dry and deeply golden.
6

Season

Whip 250 ml heavy cream with 40 g sugar to firm peaks, then fold in 120 g hazelnut praline paste.

Split the completely cooled choux ring, fill it generously, replace the top, and chill briefly to set the cream.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: The flour paste cooks until a thin film appears on the bottom of the pan
Finish cue: Bake at 190C until well puffed, then lower to 170C and continue baking until the shell feels dry and deeply golden.