Paris-Brest (Choux Pastry Dessert)

A French Classic with a Rich History


The Paris-Brest was created by Louis Durand in 1910 to commemorate the Paris-Brest-Paris bicycle race. The circular shaped pastry is a nod to the wheels of the bikes that took part in the race. Over the years the Paris-Brest has evolved but its history and cycling connection is still part of its charm. Whether you’re making it for a special occasion or just for fun at home the Paris-Brest is a dessert that’s full of tradition and taste.

 

Cooking Tips for the Perfect Paris-Brest Pastries

Perfecting the Choux Pastry

Choux pastry is the heart of Paris-Brest and getting the dough right is key to a light texture. Bring the water, butter, salt and sugar to the boil in a pan. Once the butter has melted add flour and cook for a couple of minutes to form a smooth paste. Tip into a bowl and let cool slightly before adding eggs one at a time, mixing well after each addition. Use a piping bag to pipe the dough into rings on a parchment lined baking sheet. The dough will puff up in the oven and give you a light golden shell for your dessert.

Rich Hazelnut Praline Filling

The filling is what makes Paris-Brest so special. This dessert was created to celebrate the Paris-Brest bicycle race and the hazelnut praline filling represents the tyres of the bike. To make the filling, mix whipped cream, a bit of butter and a rich hazelnut praline paste. This creamy mixture is then piped into the choux pastry and gives a sweet nutty contrast to the outside. You can also top with flaked almonds or a dusting of powdered sugar before serving.

Baking to Golden Perfection

Baking is key to getting the Paris-Brest right. Preheat your oven to 190°C. Pipe the choux pastry dough into a ring shape on a parchment lined pan, leaving a little space for the pastry to expand as it bakes. After 20-25 minutes the pastry should be golden and crispy. Don’t open the oven door for the first 15 minutes to let the choux puff up. Once baked let the pastry cool completely on a rack before filling with the hazelnut praline mixture.

Assembling the Paris-Brest

Once the choux pastry rings are baked and cooled it’s time to assemble your Paris-Brest. Use a serrated knife to cut the ring in half horizontally to create a top and bottom. Spoon or pipe the hazelnut praline filling onto the bottom half and spread evenly. Put the top half back on and dust with powdered sugar. For a fancy finish drizzle with ganache or melted praline syrup. You can also top with extra flaked almonds or a few praline shavings.

Guide to Storing and Enjoying Your Paris-Brest

Paris-Brest is best served fresh but if you need to store it keep it in an airtight container in the fridge. The filling will soften the pastry over time but it will still be yummy. For longer storage you can freeze the choux pastry and filling separately. When you want to serve just assemble and eat. It keeps for up to a month if wrapped and sealed.

Serving the Paris-Brest


The Paris-Brest is a definite showstopper. When serving make sure it’s well chilled and cut into slices. It goes beautifully with a cup of coffee or a sweet wine. For a bit of extra luxury serve it with a dollop of whipped cream or a scoop of vanilla ice cream. Your guests are sure to love it!