Classic Paris-Brest Recipe: French Choux Pastry with Buttery Cream

Paris-Brest is a classic French dessert featuring light and airy choux pastry filled with a rich, buttery praline cream. Originally created in 1910 to commemorate the Paris-Brest-Paris bicycle race, this pastry is shaped like a wheel and has a crisp outer layer topped with almond flakes and powdered sugar. Perfect for special occasions or whenever you crave an elegant treat, this homemade version brings the authentic flavors of France straight to your kitchen.

What Is Paris-Brest?

Paris-Brest is a French choux pastry dessert filled with praline-flavored pastry cream. Its name comes from the famous long-distance cycling race between Paris and Brest, and its circular shape represents a bicycle wheel. Traditionally, the filling is made with hazelnut or almond praline buttercream, though variations exist with different flavored creams.

Why Everyone Will Love This Recipe

• Crispy yet creamy: The contrast between the crispy choux pastry and the silky hazelnut cream is irresistible.
• Great for celebrations: This impressive dessert is perfect for birthdays, holidays, or dinner parties.
• Authentic French patisserie experience: Enjoy the flavors of a Parisian bakery without leaving your home.
• Make-ahead friendly: Both the choux pastry and cream can be prepared in advance for stress-free serving.

Pro Tips for Perfect Paris-Brest

1. Prevent deflation: Let the choux pastry cool completely before slicing to maintain its crispness.
2. Use cold butter for the cream: It ensures a smooth, thick texture when incorporated.
3. Piping tip size matters: Use a large star piping tip for an elegant, bakery-style shape.
4. Don’t open the oven early: Choux pastry needs stable heat to puff up properly—avoid opening the oven door too soon.

Frequently Asked Questions

Why Did my Choux Pastry Deflate?

Choux pastry deflates if there’s too much moisture. Make sure the dough is cooked well before adding eggs and avoid opening the oven early.

Can I Make Paris-Brest Ahead of Time?

Yes! You can prepare the choux pastry and cream separately up to 2 days in advance and assemble just before serving.

What’s The Best Substitute for Hazelnuts?

If you’re allergic to hazelnuts, almond praline or a simple vanilla pastry cream works beautifully.

Can I Use Pre-Made Choux Pastry?

While homemade is best, you can use pre-made choux pastry rings if available. Just ensure they’re crisp before filling.

Do I Need a Piping Bag?

Yes, a piping bag with a large round or star tip helps shape the pastry correctly. If you don’t have one, use a plastic bag with a corner cut off.

How to Store Paris-Brest

• Refrigerator: Store leftover Paris-Brest in an airtight container for up to 3 days.
• Reheating: Enjoy chilled, or let it sit at room temperature for 15–20 minutes before serving for the best texture.

How to Freeze Paris-Brest

Paris-Brest can be frozen before or after baking:

• Unbaked choux pastry: Pipe the dough onto a parchment-lined tray and freeze until firm. Transfer to an airtight bag and store for up to 1 month. Bake from frozen, adding a few extra minutes.
• Fully assembled Paris-Brest: Freeze in an airtight container for up to 1 month. Thaw in the fridge and dust with fresh powdered sugar before serving.

How To Make Paris-Brest

Heat the milk and vanilla bean in a saucepan until it reaches a boil, then remove from heat.

In a mixing bowl, whisk the egg yolks and sugar until smooth. Add cornstarch and mix until lump-free.

Gradually pour the hot milk into the mixture, whisking continuously. Return the mixture to the heat and cook until thickened. Transfer to a bowl and let it cool completely.

Gradually add the softened butter and mix with an electric mixer until smooth. Cover with plastic wrap and refrigerate for 2 hours.

Preheat the oven to 360°F (180°C) and line a baking sheet with parchment paper. In a saucepan, heat water, salt, and butter until the butter melts.

Add flour all at once and stir vigorously until a dough forms. Transfer the dough to a mixing bowl and let it cool for 5 minutes.

Add eggs one at a time, mixing thoroughly until a smooth, pipeable consistency is achieved.

Fill a piping bag with the dough and pipe a circle onto the prepared baking sheet. Pipe a second circle outside the first, and a third circle on top of both.

Sprinkle with almond flakes and bake for 35 minutes or until golden brown. Let it cool completely.

Slice the choux pastry in half horizontally. Pipe the chilled cream onto the bottom half.

Place the top half back and dust with powdered sugar.

Slice and serve immediately.