Before diving into this indulgent French pastry, ask yourself:
Have you ever tried making a choux pastry dessert at home before?
What’s your favorite kind of pastry filling—vanilla, chocolate, or nutty praline?
Did you know this dessert was inspired by a famous French bicycle race?
Now, let’s create this legendary Parisian pastry together!
Total Time: About 40–60 minutes
Difficulty: Moderate
Serves: 8 people
Ingredients
For the Choux Pastry:
½ cup (120 ml) whole milk
½ cup (120 ml) water
1 tsp sugar
¼ tsp salt
80 g (5 ½ tbsp) unsalted butter, cubed
1 cup (125 g) all-purpose flour
4 large eggs, at room temperature
2 tbsp slivered almonds, for topping
1 egg, beaten (for brushing)
For the Pastry Cream (Crème Pâtissière):
2 large eggs
½ cup (100 g) granulated sugar
2 tbsp cornstarch
1 ½ cups (360 ml) whole milk
1 tsp vanilla extract
For the Praline Mousseline:
160 g (about ⅔ cup) unsalted butter, softened
3 tbsp hazelnut or almond praline paste (store-bought or homemade)
For Garnish:
Powdered sugar, for dusting
Step-by-Step Instructions
- Prepare the Choux Pastry
- In a medium saucepan, combine milk, water, sugar, salt, and butter.
- Heat over medium heat until the butter melts completely and the mixture begins to simmer.
- Remove from heat and add the flour all at once, stirring vigorously with a wooden spoon until a dough forms.
- Return to the stove and cook the dough over low heat for 1–2 minutes, stirring constantly, until it pulls away from the sides and forms a smooth ball.
- Transfer the dough to a bowl and let it cool for 5 minutes.
- Gradually beat in the eggs one at a time, mixing until smooth and glossy. The dough should fall from the spoon in a thick ribbon.
- Spoon or pipe the dough onto a parchment-lined baking tray in a large ring shape (about 8 inches in diameter).
- Brush with beaten egg and sprinkle with slivered almonds.
- Bake at 375°F (190°C) for 30–35 minutes, until golden brown and crisp.
- Turn off the oven, crack the door slightly, and let it cool inside to prevent collapsing.
- Make the Vanilla Pastry Cream
- In a bowl, whisk together eggs, sugar, and cornstarch until smooth.
- Heat milk in a saucepan until steaming (not boiling).
- Slowly pour a little of the hot milk into the egg mixture while whisking to temper it, then pour everything back into the saucepan.
- Cook over medium heat, whisking constantly until the cream thickens (about 3–5 minutes).
- Remove from heat and stir in vanilla extract.
- Transfer to a clean bowl, cover with plastic wrap (pressing it against the surface), and chill completely.
- Prepare the Praline Mousseline Cream
- Beat softened butter in a stand mixer until light and fluffy.
- Gradually add the cooled pastry cream while mixing at medium speed.
- Add praline paste and continue beating until smooth and creamy.
- Transfer the praline mousseline cream to a piping bag fitted with a star tip.
- Assemble the Paris-Brest
- Slice the cooled choux ring horizontally using a serrated knife.
- Pipe the praline mousseline cream generously on the bottom half in a circular pattern.
- Place the top half of the pastry gently over the cream.
- Dust with powdered sugar for a delicate finish.
- Serve and Enjoy
Refrigerate for 30 minutes before serving to allow the flavors to meld.
Slice carefully and serve with coffee or hot chocolate. Each bite offers a mix of crisp choux, creamy praline, and buttery sweetness—a true taste of France.
Tips for Success
Don’t open the oven during baking—this can cause the pastry to collapse.
Make sure the pastry cream is completely cool before mixing with butter.
For a more intense flavor, use hazelnut praline instead of almond.
Enjoy