Paris-Brest
- Vegetarian
- Difficulty: Average
- Prep time: 25 min
- Cook time: 1 h 10 min
- Serving: 8
- Cost: Low
- Note + the cooling time
PRESENTATION
The Paris-Brest is really, truly a gem in the world of French pastry. Seriously good stuff. Originating in late 19th-century France, this choux pastry dessert was whipped up to honor the famous Paris-Brest-Paris cycling race. I mean, its circular shape mirrors a bicycle wheel—which is pretty cool, right? It's crafted with crispy choux pastry rings baked to a golden perfection. And look, almond slices are often sprinkled on top, giving a tasty crunch and nuttiness.
While the classic filling is a rich gianduja chocolate cream, you can find so many exciting variations. Like moist whipped cream, fresh strawberries, or even mousseline or chantilly cream. These adaptations, you know, show how traditional French baking can be elegant and versatile. It's a favorite in many pastry shops. For sure. Across France, regional bakeries put their own spin on the Paris-Brest recipe, yet they all stick to its classic pastry ring design.
This treat is a staple at birthdays, holidays, and even casual coffee breaks. And the flavors? Tender and sweet, with a nutty twist from the filling and almond toppings. Fans of classic French desserts often compare it to the Saint Honoré cake, but really, the Paris-Brest stands out with its lighter, airier texture. Thanks to the choux pastry—way better. It's a dessert that just encourages creativity—home bakers love making it their own by trying out praline cream fillings or adding a touch of chocolate for extra richness.
Whether you're crafting a homemade Paris-Brest or putting your personal twist on it, this French classic is perfect for those moments when you want something a bit fancy yet still soft and sweet. A tasty choice to share, bringing a taste of French elegance and innovation to any occasion. And here's the thing: can't go wrong.
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INGREDIENTS
- Ingredients for the choux pastry
- Water ¾ cup (200 ml)
- Type 00 flour 1 cup (125 g)
- Butter 5 ¾ tbsp (80 g)
- Eggs 3 - medium
- Sugar 1 tsp
- Fine salt 0.3 tsp (2 g)
- For the gianduia cream
- Gianduia chocolate 1.75 lbs (800 g)
- Fresh liquid cream 2 ½ cups (600 ml)
- Ice to taste
- For garnish
- Eggs 1
- Almond slices to taste
How to prepare Paris-Brest
To prepare the Paris-Brest, start with the dough: in a saucepan, pour in the butter in pieces, sugar 1, a pinch of salt, and water. Turn on the low heat and stir with a wooden spoon to melt the butter 2. Bring the mixture to a boil and at this point add the sifted flour into the saucepan 3;
stir vigorously with the wooden spoon to prevent lumps from forming 4. When the mixture has thickened 5, continue cooking it on very low heat until it easily detaches from the sides and forms a white film 6. At this point, you can turn off the heat
and transfer the dough to the bowl of a stand mixer 7 (or in a bowl to work it with a wooden spoon or an electric mixer). Add one egg at a time 8, waiting for the previous one to be absorbed before adding the next; while adding the eggs, keep the mixer running 9.
You need to obtain a thick, smooth, and homogeneous dough: once the whisks stop, it should fall in ribbons 10. Pour the mixture into a piping bag without a nozzle and cut the tip to obtain a diameter of about 3/4 inch 11. Line a baking sheet with parchment paper and draw a circle of about 8-9 inches in diameter with a pencil (you can use a cake pan to trace the circumference). With the piping bag, make 3 circles: two concentric 12 and one overlapping the two.
Brush the surface with a beaten egg and sprinkle with sliced almonds 13. Bake the Paris-Brest in a preheated convection oven at 284-302°F for about 1 hour (320°F for about 1 hour and 10 minutes if using a static oven). While the dessert is in the oven, prepare the filling: roughly chop the gianduia chocolate 14; in a saucepan, heat the cream, and when it is about to boil, add the chocolate 15.
Stir with a whisk 16 to melt it completely. Let the cream thicken over low heat, then transfer it to a bowl that you have placed in another larger bowl filled with ice, to cool it quickly without losing consistency. To incorporate more air into the cream and make it fluffier, you can work it with an electric mixer 17 or a spatula. Once ready, if you do not use it immediately, you can store the cream in a bowl with plastic wrap in contact and work it again shortly before using. When the Paris-Brest is ready, turn off the oven, place the dessert on a wire rack, and let it cool completely in the turned-off and slightly open oven until fully cooled. Once the dessert is completely cooled both above and below, place it on a cutting board 18 and cut it in half.
Fill the Paris-Brest with the gianduia cream using a piping bag with a star nozzle 19. Close with the other half of the ring 20, and your Paris-Brest is ready 21!