paris brest

(Serves 8–10)

For the Choux Pastry Ring:

  • ½ cup (120ml) water
  • ½ cup (120ml) whole milk
  • 8 tbsp (115g) unsalted butter, cubed
  • 1 tbsp granulated sugar
  • ½ tsp salt
  • 1 cup (125g) all-purpose flour, sifted
  • 4 large eggs, room temperature

For the Praline Cream (Mousseline au Praliné):

  • 1½ cups (360ml) whole milk
  • ½ cup (100g) granulated sugar, divided
  • 2 tbsp light corn syrup (or honey)
  • ½ vanilla bean (or 1 tsp pure vanilla extract)
  • 3 large egg yolks
  • 3 tbsp (25g) cornstarch
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (180g) praliné paste (see note below*)

For Garnish:

  • Sliced or slivered almonds, lightly toasted
  • Powdered sugar, for dusting

💡 What is praliné paste?
It’s a smooth, spreadable paste made from caramelized sugar and ground toasted nuts (usually 50/50 hazelnuts and almonds). Find it at gourmet stores, online (like Amazon or King Arthur), or make a quick version by blending store-bought pralines or Nutella + toasted nuts (though authentic praliné is best).

🌰 No praliné paste? Substitute with ½ cup smooth hazelnut spread (like Nutella) + ¼ cup finely ground toasted hazelnuts—but reduce added sugar elsewhere.

Step-by-Step Instructions (Worth Every Minute!)

1. Make the Choux Pastry

  • Preheat oven to 375°F (190°C). Line a baking sheet with parchment. Draw a 7-inch circle as a guide.
  • In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat.
  • Remove from heat. Add all the flour at once. Stir vigorously with a wooden spoon until smooth and a film forms on the pan (~1–2 mins).
  • Return to low heat; cook 1 more minute to dry the dough.
  • Transfer to a bowl. Let cool 5 minutes.
  • Add eggs one at a time, beating well after each until smooth, glossy, and pipeable (like thick cake batter).

2. Pipe the Ring

  • Spoon or pipe the dough into a fat ring (about 1½ inches wide) along your drawn circle. Smooth with a wet finger if needed.
  • Optional: Pipe small “bumps” around the ring to mimic a bicycle tire tread.
  • Bake for 35–40 minutes until deep golden and firm. Do not open the oven early!
  • Turn off oven, crack the door, and let cool inside for 10 mins to prevent collapse.

3. Make the Praline Cream

  • In a saucepan, heat milk, half the sugar, corn syrup, and split vanilla bean (or extract) until steaming.
  • Whisk egg yolks, remaining sugar, and cornstarch until pale.
  • Slowly pour hot milk into yolk mixture while whisking.
  • Return to pan; cook over medium heat, stirring constantly, until thick (like pudding). Remove from heat.
  • Strain into a bowl. Press plastic wrap directly on surface. Chill completely (1–2 hours).
  • Once cold, beat in softened butter until fluffy. Fold in praliné paste until smooth and pale beige.

4. Assemble with Care

  • Slice the cooled choux ring horizontally (like a cake).
  • Pipe or spread praline cream generously on the bottom half.
  • Place top back on. Press gently.
  • Garnish with toasted almonds and a generous dusting of powdered sugar.

Pro Tips for Parisian-Level Success

  • Choux too flat? Dough may be too wet. Add eggs slowly—stop when it holds a “V” shape on the spoon.
  • Cream too runny? Ensure pastry cream is fully chilled before adding butter.
  • Make ahead: Bake choux 1 day ahead (store airtight). Fill just before serving for best texture.
  • No piping bag? Use a zip-top bag with a corner snipped, or spoon and smooth with a knife.

Frequently Asked Questions

Q: Can I make this gluten-free?
A: Yes! Use a gluten-free all-purpose flour blend (like Cup4Cup) in the choux—texture may be slightly softer.

Q: Can I use store-bought pastry cream?
A: Not ideal—praliné needs a stable, butter-enriched base. But you can doctor it: fold praliné into 2 cups cold pastry cream + ½ cup softened butter.

Q: How long does it keep?
A: Best eaten the day it’s made. Choux softens after 6–8 hours as it absorbs moisture from the cream.

Q: Nut allergy?
A: Unfortunately, praliné is nut-based. Consider a chocolate or vanilla crème mousseline instead—but it won’t be traditional Paris-Brest.

A Slice of Paris—Right at Your Table

The Paris-Brest isn’t just dessert. It’s a tribute to ingenuity, craftsmanship, and the joy of slowing down to savor something beautiful.

You don’t need to cycle 1,200 kilometers to earn it—just an afternoon of patient stirring, piping, and dreaming of cobblestone streets and café tables.

So preheat your oven, toast those nuts, and give yourself the gift of French pastry magic. Because sometimes, the sweetest journeys begin in your own kitchen.

Have you ever tried making Paris-Brest? Or tasted it in France?
We’d love to hear your stories or questions in the comments! And if this brought a little Parisian sparkle to your day, share it with a fellow dessert lover who dreams in praliné. 🥐✨🇫🇷