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Introduction
Paris Brest is a classic French dessert made from light choux pastry that is shaped like a ring and filled with rich cream. This beautiful pastry looks fancy, but it is made from simple ingredients that you can find in most kitchens. The outer shell is crisp and golden, and the inside is soft and airy. It is usually filled with a smooth nutty cream, often made with hazelnut or almond flavor. Many people see it in bakery windows and think it is hard to make, but with clear steps and patience, even beginners can prepare it at home. This recipe guide is written in very easy English so anyone can follow along and enjoy success.
People love Paris Brest because it gives a perfect mix of texture and taste. When you take a bite, you first feel the light crunch of the pastry shell. Then the creamy filling melts in your mouth and gives a deep sweet and nutty flavor. It feels rich but also light at the same time. This dessert is often served in slices, which makes it great for sharing with family and friends. It also looks impressive on the table, so it is perfect when you want to surprise guests. Even children enjoy it because it looks like a sweet pastry ring and tastes like a cloud filled with cream.
There are many good times to make Paris Brest. You can prepare it for birthdays, family dinners, holiday meals, or weekend baking fun. It is also a great choice when you want to learn a new baking skill and feel proud of what you made. Some people make it as a celebration dessert because it feels special and joyful. Others make a lighter cream filling and enjoy it as a treat without feeling too heavy. If you love baking and want to try a famous French pastry at home, this recipe is a wonderful place to start.
Ingredients You Will Need
For the choux pastry ring
1 cup water
1 half cup unsalted butter
1 cup all purpose flour
4 large eggs at room temperature
1 small spoon sugar
1 quarter small spoon salt
For the nutty cream filling
2 cups whole milk
4 egg yolks
1 half cup sugar
3 big spoons corn starch
2 big spoons butter
1 small spoon vanilla extract
1 half cup hazelnut paste or almond paste
1 cup heavy cream whipped to soft peaks
For topping
1 egg for egg wash
2 big spoons sliced almonds
2 big spoons powdered sugar for dusting
Step by Step Method
Start by making the choux pastry dough. Take a medium pan and add the water, butter, sugar, and salt. Place the pan on medium heat. Let the butter melt fully and let the mixture come to a gentle boil. Stir a little so nothing sticks to the bottom.
When the water and butter mix is boiling, add all the flour at once. Lower the heat slightly. Stir quickly with a wooden spoon. The dough will look rough at first, then it will come together into a soft ball. Keep stirring and cooking for about two minutes. You want the dough to pull away from the sides of the pan and look smooth.
Turn off the heat and move the dough into a large bowl. Let it cool for about five minutes. It should be warm but not hot. This is important so the eggs do not cook when you add them.
Add the eggs one at a time. Mix well after each egg. At first the dough may look slippery and broken, but keep mixing and it will become smooth again. After all eggs are added, the dough should be thick, shiny, and slowly fall from the spoon when lifted.
Heat your oven to 375 degrees F. Line a baking tray with baking paper. Draw a circle on the paper about eight inches wide as a guide. Turn the paper over so the ink side is down.
Put the dough into a piping bag or a strong plastic bag with the corner cut. Pipe a ring following the circle shape. Then pipe another ring just inside the first one. You can pipe a third ring on top if you want more height.
Beat one egg and gently brush it over the dough ring. Sprinkle sliced almonds on top. This adds flavor and a nice look.
Place the tray in the oven and bake for about thirty five to forty minutes. Do not open the oven during baking because the pastry can fall. The ring should look puffed and golden brown.
When baked, remove from the oven and make a small hole on the side with a knife. This lets steam escape and keeps it crisp. Let it cool fully on a rack.
Now make the cream filling. Pour the milk into a pan and warm it on medium heat until it is hot but not boiling.
In a bowl, mix egg yolks, sugar, and corn starch. Whisk until smooth and pale. Slowly pour some hot milk into this mix while whisking. This step warms the eggs gently.
Pour this egg and milk mix back into the pan with the rest of the milk. Cook on medium heat and keep stirring. After a few minutes it will thicken into a creamy custard. When thick, remove from heat and stir in butter and vanilla extract.
Add the hazelnut or almond paste and mix until smooth. Put the custard in a bowl and cover the top with plastic wrap touching the surface. Let it cool fully in the fridge.
When cold, fold in the whipped cream gently. Your filling is now light and fluffy.
To assemble, use a sharp knife and carefully cut the pastry ring in half across the middle like a sandwich. Lift off the top part.
Put the cream filling into a piping bag. Pipe the cream all around the bottom half in a thick layer. Place the top half back on.
Dust the top with powdered sugar. Your Paris Brest is ready to serve.
Why This Recipe Is Special
Paris Brest is special because it combines simple ingredients into a dessert that looks and tastes very elegant. The choux pastry uses only water, butter, flour, and eggs, yet it turns into a light and airy shell. This shows how basic pantry items can create something amazing with the right method.
Another reason this recipe stands out is the texture. The outside is crisp while the inside is soft and creamy. This contrast makes every bite interesting and satisfying. The nutty cream filling adds deep flavor and makes it feel rich without being too heavy.
You can also change the filling to match your taste. You can use almond cream, hazelnut cream, or even a light vanilla cream. This makes the recipe flexible and fun. From a health view, it is a better choice than many heavy desserts if you keep the portions small and use fresh ingredients. It gives energy and joy, which is also important in a balanced lifestyle.
Extra Tips for Better Taste
Use room temperature eggs for the pastry dough. They mix better and help create a smooth texture.
Do not rush the cooking of the flour and water dough in the pan. Cooking it well helps remove extra moisture and gives a better rise in the oven.
If you want extra nutty flavor, lightly toast the sliced almonds before putting them on top of the ring.
You can add a small spoon of coffee powder to the cream filling for a deeper taste that pairs well with hazelnut.
For a lighter version, use less cream and fold in some thick yogurt with the custard. This gives a fresh taste.
Always cool the pastry fully before adding the filling. Warm pastry can melt the cream and make it runny.
For a shiny look, you can brush a little warm honey mixed with water over the baked ring before filling.
Final Thoughts
Paris Brest may look like a bakery level dessert, but with patience and clear steps, anyone can make it at home. It is a joyful baking project that teaches useful skills like making choux pastry and cream filling. The result is a beautiful pastry ring that tastes rich, light, and nutty all at once. When you place it on the table, people will be impressed, and when they taste it, they will smile. Try it once and you will feel more confident in your baking journey.
Nutrition Details
Approximate values for the whole recipe
Calories about 3200
Protein about 70 grams
Fat about 210 grams
Carbohydrates about 260 grams
Sugar about 140 grams
Approximate values per serving if cut into 8 pieces
Calories about 400
Protein about 9 grams
Fat about 26 grams
Carbohydrates about 32 grams
Sugar about 18 grams
These values can change based on exact ingredients and portion size.