How to Make Paris-Brest: A Delicious French Pastry Journey

The Paris-Brest: a ring of pastry, light as air, filled with a decadent praline cream, and finished with a generous dusting of powdered sugar. Doesn’t that sound heavenly? This iconic French dessert, named after a bicycle race, is easier to conquer than you might think. Today, we’ll embark on a culinary adventure to recreate this classic treat in your very own kitchen.

A Bite of History

Before we get our hands dirty with flour and sugar, let’s take a quick detour to the origin of this delectable dessert. The Paris-Brest was created in 1910 by a pastry chef named Louis Durand to commemorate the Paris-Brest-Paris bicycle race. Its circular shape is a tribute to the bicycle wheel, and its rich, nutty flavor? Well, that’s just pure French indulgence.

Ingredients You’ll Need

For this recipe, we’ll break it down into two parts: the choux pastry and the praline cream filling.

For the Choux Pastry:

• 1 cup (240 ml) water
• 1/2 cup (115 g) unsalted butter, cut into cubes
• 1/4 teaspoon salt
• 1 cup (125 g) all-purpose flour
• 4 large eggs
• 1 tablespoon granulated sugar
• Sliced almonds for decoration (optional)

For the Praline Cream Filling:

• 1 cup (240 ml) heavy cream
• 1/4 cup (50 g) granulated sugar
• 3 large egg yolks
• 1/4 cup (40 g) praline paste
• 1/4 cup (55 g) unsalted butter, softened

Tools of the Trade

• Two baking sheets
• Parchment paper
• Medium saucepan
• Wooden spoon
• Stand mixer or electric hand mixer
• Piping bag fitted with a large star tip
• Whisk
• Medium bowl

The Baking Begins: Step-by-Step Guide

Making the Choux Pastry:

1. Preheat and prep: Preheat your oven to 400°F (200°C) and line your baking sheets with parchment paper.
2. Create the base: In a saucepan, combine water, butter, and salt over medium heat. Bring the mixture to a boil, ensuring the butter is fully melted.
3. Incorporate the flour: Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan.
4. Temper the eggs: Transfer the dough to a mixing bowl and let it cool slightly. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and glossy.
5. Pipe the rings: Transfer the dough to a piping bag fitted with a large star tip. On the prepared baking sheets, pipe 4-inch (10 cm) rings of dough. Leave some space between each ring.
6. Optional almond topping: For added crunch and visual appeal, gently press sliced almonds onto the piped dough rings.
7. Bake to perfection: Bake for 30-35 minutes, or until the pastry rings are golden brown and puffed. To ensure they are cooked through, reduce the oven temperature to 350°F (175°C) and bake for an additional 5-10 minutes.
8. Cooling time: Once baked, let the pastry rings cool completely on a wire rack before filling.

Crafting the Praline Cream:

1. Whip the cream: In a chilled bowl, whip the heavy cream with the sugar until stiff peaks form.
2. Prepare the praline mixture: In a separate bowl, whisk together the egg yolks and praline paste until light and creamy.
3. Combine and chill: Gently fold the praline mixture into the whipped cream until well combined. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the cream to firm up.

The Grand Assembly:

1. Slice and fill: Once the pastry rings are completely cool, carefully slice them in half horizontally.
2. Pipe the cream: Fill a piping bag fitted with a star tip with the chilled praline cream. Pipe a generous amount of cream onto the bottom half of each pastry ring.
3. The finishing touch: Place the top half of each pastry ring onto the cream filling. Dust generously with powdered sugar just before serving.

Tips and Tricks for Pastry Perfection

• Choux pastry consistency: The consistency of your choux pastry is crucial for its rise. It should be thick enough to hold its shape when piped but not too stiff. If it’s too thick, add another egg, one tablespoon at a time, until the desired consistency is reached.
• Don’t open the oven door: Resist the urge to open the oven door during the first 25 minutes of baking. This can cause the choux pastry to collapse.
• Praline paste alternative: If you can’t find praline paste, you can make your own by blending 1/2 cup toasted hazelnuts with 1/4 cup granulated sugar until a smooth paste forms.
• Get creative with fillings: While the classic praline cream is divine, feel free to experiment with other fillings like chocolate hazelnut spread, vanilla pastry cream, or even fresh fruit and whipped cream.

Serving Your Masterpiece: Paris-Brest Presentation

Now that you’ve created this culinary masterpiece, it’s time to present it in a way that’s as pleasing to the eye as it is to the palate. Arrange the filled Paris-Brest rings on a beautiful serving platter. For an extra touch of elegance, garnish with fresh berries, a dusting of cocoa powder, or a drizzle of melted chocolate.

Paris-Brest Pastry

FAQs: Answering Your Paris-Brest Queries

Can I make the choux pastry ahead of time?
Absolutely! You can bake the choux pastry rings a day in advance and store them in an airtight container at room temperature.

My choux pastry didn’t puff up, what went wrong?
Several factors could be at play here. It could be that the oven temperature was too low, the eggs were not properly incorporated into the dough, or the oven door was opened too early during baking.

What is praline paste?
Praline paste is a smooth paste made from caramelized nuts, typically hazelnuts or almonds. It adds a rich, nutty flavor to desserts.

Paris-Brest Filling

Conclusion: Your French Pastry Triumph Awaits

Congratulations, home baker! You’ve successfully navigated the delicious world of French pastry and emerged victorious with a stunning Paris-Brest. Now, it’s time to savor the fruits (or should we say, pastries) of your labor. Share this delightful treat with loved ones and bask in the compliments.

Have you tried your hand at making Paris-Brest? What fillings did you use? We’d love to hear about your baking adventures in the comments below! Don’t forget to share your culinary creations with us on social media using #FamilyCuisine.