Paris-Brest Recipe

Paris-Brest Recipe

Elegant, airy, and beautifully indulgent, Paris-Brest is one of the most beloved classic French desserts. Traditionally shaped like a bicycle wheel, this pastry was originally created in France to celebrate the famous Paris-Brest-Paris bicycle race. Made with delicate pâte à choux pastry and filled with silky custard and fluffy whipped cream, it combines light texture with rich flavor. Despite its impressive appearance, this dessert can absolutely be made at home with a bit of patience and simple ingredients.

Ingredients

Pâte à Choux Pastry Dough

1 cup water
½ cup unsalted butter
1 teaspoon sugar
½ teaspoon salt
1 cup all-purpose flour
4 eggs

Custard (Crème Pâtissière)

2 cups whole milk
3 eggs
1 egg yolk
⅔ cup granulated sugar
¼ cup cornstarch
¼ cup all-purpose flour
⅛ teaspoon salt
1 teaspoon vanilla extract

Whipped Cream

2 cups heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract
Extra powdered sugar for dusting

Directions

Part 1: Prepare the Custard

Step 1: Whisk the Egg Base
In a large bowl, whisk together the eggs, egg yolk, and sugar until the mixture becomes thick and pale. Add the cornstarch, flour, and salt, whisking until smooth.

Step 2: Temper the Eggs
Heat the milk in a saucepan over medium heat until it begins to steam but does not boil. Slowly whisk about ¼ cup of the hot milk into the egg mixture to gently warm the eggs.

Step 3: Cook the Custard
Pour the tempered mixture back into the saucepan with the remaining milk. Cook over medium-low heat while whisking constantly for 7–9 minutes, until the custard thickens.

Step 4: Chill
Remove from heat and stir in the vanilla extract. Cover the surface of the custard with plastic wrap to prevent a skin from forming and refrigerate until completely chilled.

Part 2: Make the Pâte à Choux Dough

Step 5: Heat the Butter Mixture
Preheat your oven to 425°F (220°C). In a saucepan, combine the water, butter, sugar, and salt. Heat until the butter melts and the mixture begins to simmer.

Step 6: Form the Dough
Add the flour all at once and stir vigorously over low heat for 1–2 minutes, until the dough forms a ball and pulls away from the sides of the pan.

Step 7: Add the Eggs
Remove from heat and add the eggs one at a time, mixing thoroughly after each addition. Continue mixing until the dough becomes smooth, thick, and glossy.

Part 3: Pipe and Bake

Step 8: Pipe the Pastry Ring
Draw a 9-inch circle on parchment paper and place it on a baking sheet (ink side down). Pipe rounded mounds of dough along the circle so they touch and form a wreath.

Step 9: Bake the Pastry
Bake at 425°F for 10 minutes. Without opening the oven, reduce the temperature to 375°F and bake for another 20–25 minutes, until the pastry becomes deep golden brown.

Step 10: Dry and Cool
Pierce each puff with a knife to release steam. Turn off the oven, leave the door slightly open, and allow the pastry to rest inside for 15 minutes. Then remove and cool completely on a wire rack.

Part 4: Assemble the Dessert

Step 11: Make the Whipped Cream
In a mixing bowl, beat the heavy cream on high speed for about 1 minute. Add powdered sugar and vanilla extract and continue beating until soft peaks form.

Step 12: Fill the Pastry
Slice the pastry ring horizontally. Spread the chilled custard over the bottom half, then add a generous layer of whipped cream. Place the top half back on and dust lightly with powdered sugar.

Conclusion

This beautiful Paris-Brest combines delicate pastry, creamy custard, and light whipped cream into one unforgettable dessert. Perfect for special occasions, celebrations, or whenever you want to impress your guests, it’s a classic recipe that brings a touch of French elegance to your table. One slice is never enough—because every bite is as light and luxurious as the last.