Paris Brest Recipe

Ingredients

For the Choux Pastry (pâte à choux):

• 1 cup (240 ml) water
• 1/2 cup (115 g) unsalted butter, cubed
• 1 tbsp sugar
• 1/2 tsp salt
• 1 cup (125 g) all-purpose flour
• 4 large eggs (room temperature)

For the Pastry Cream Filling:

• 2 cups (500 ml) whole milk
• 1/2 cup (100 g) sugar
• 4 large egg yolks
• 1/4 cup (30 g) cornstarch
• 2 tbsp (30 g) unsalted butter
• 1 tsp vanilla extract

For the Chantilly Cream:

• 1 1/2 cups (360 ml) heavy whipping cream, chilled
• 3 tbsp powdered sugar
• 1 tsp vanilla extract

Garnish:

• Powdered sugar (for dusting)

Instructions

1. Make the Choux Pastry:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a saucepan, bring water, butter, sugar, and salt to a boil.
3. Remove from heat and add the flour all at once, stirring until it forms a dough ball.
4. Return saucepan to low heat and cook for 1–2 minutes, stirring constantly, to dry out the dough slightly.
5. Transfer dough to a mixing bowl and let cool for 5 minutes.
6. Add eggs one at a time, mixing well after each, until dough is smooth and glossy.
7. Transfer to a piping bag with a large round or star tip. Pipe a ring (about 8–9 inches wide) on the baking sheet. Pipe a second ring inside, touching the first, then a third ring on top.
8. Bake for 35–40 minutes, until golden brown and puffed. Do not open the oven early.
9. Let cool completely, then carefully slice the ring horizontally.

2. Make the Pastry Cream:

1. In a saucepan, heat milk until simmering.
2. In a bowl, whisk together egg yolks, sugar, and cornstarch until pale and thick.
3. Slowly pour hot milk into yolk mixture while whisking (to temper eggs).
4. Return mixture to saucepan and cook over medium heat, whisking constantly, until thick and bubbly.
5. Remove from heat, stir in butter and vanilla.
6. Cover with plastic wrap (touching surface to prevent skin) and refrigerate until cooled.

3. Make Chantilly Cream:

1. In a chilled bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.

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4. Assemble the Paris-Brest:

1. Spread a thick layer of cooled pastry cream on the bottom half of the choux ring.
2. Pipe or spread Chantilly cream generously on top.
3. Place the top half of the choux pastry over the cream filling.
4. Dust with powdered sugar before serving.

Tips & Variations

• Add toasted sliced almonds on top before baking for crunch.
• Mix hazelnut or almond praline paste into the pastry cream for the classic Paris-Brest flavor.
• You can also flavor the cream with coffee, chocolate, or fruit purée.

Benefits

• Light yet indulgent dessert perfect for celebrations.
• A showstopper for guests—it looks like a fancy bakery pastry.
• You can make it ahead: bake the choux ring one day, fill it the next.