Homemade Paris–Brest Recipe
A Classic Paris–Brest
This traditional French dessert is fashioned from a ring of pâte à choux (choux pastry) shaped to resemble a bicycle wheel, then filled with luxurious crème pâtissière and fluffy whipped cream.
Homemade Paris–Brest Recipe
Ingredients — Choux Pastry
| INGREDIENT | AMOUNT |
|---|---|
| Water | 1 cup |
| Unsalted butter | 1/2 cup |
| Sugar | 1 tsp |
| Salt | 1/2 tsp |
| All-purpose flour | 1 cup |
| Eggs | 4 |
Ingredients — Pastry Cream
| INGREDIENT | AMOUNT |
|---|---|
| Whole milk | 2 cups |
| Eggs | 3 |
| Egg yolk | 1 |
| Granulated sugar | 2/3 cup |
| Cornstarch | 1/4 cup |
| All-purpose flour | 1/4 cup |
| Salt | 1/8 tsp |
| Vanilla extract | 1 tsp |
Ingredients — Whipped Cream
| INGREDIENT | AMOUNT |
|---|---|
| Heavy cream | 2 cups |
| Powdered sugar | 1/4 cup (plus extra for dusting) |
| Vanilla extract | 1 tsp |
Instructions
Part 1: Prepare the Crème Pâtissière
1. Combine the Base Ingredients:
In a large bowl, whisk together the eggs, the additional yolk, and sugar until light in color and thickened. Add the cornstarch, flour, and salt; whisk until no lumps remain.
2. Temper the Egg Mixture:
Heat the milk in a saucepan until it’s steaming but not boiling. Slowly drizzle about 1/4 cup of the hot milk into the egg mixture, whisking constantly to avoid scrambling.
3. Thicken the Custard:
Pour everything back into the saucepan and cook over medium-low heat, whisking nonstop, until it becomes thick like pudding—about 7–9 minutes.
4. Cool Down:
Remove from heat, stir in the vanilla, and transfer to a bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until fully chilled.
Part 2: Make the Pâte à Choux
1. Heat the Liquid & Butter:
Preheat the oven to 425°F (220°C). In a small pot, combine the water, butter, sugar, and salt. Heat until the mixture begins to simmer, then take it off the heat.
2. Create the Dough:
Add in the flour all at once and stir vigorously. Return the pot to low heat and continue mixing for 1–2 minutes until the dough gathers into a ball and pulls away cleanly from the sides.
3. Incorporate the Eggs:
Add the eggs one by one, mixing well each time, until the dough becomes smooth, shiny, and pipeable.
Part 3: Shape and Bake the Pastry
1. Form the Ring:
Draw a 9-inch circle on parchment paper, flip it over, and pipe or scoop the dough along the outline so the mounds touch each other.
2. Bake:
Bake for 10 minutes at 425°F. Without opening the oven door, lower the temperature to 375°F and bake another 20–25 minutes, until the pastry is deeply golden.
3. Dry & Cool:
Pierce each mound to let steam escape. Turn off the oven, leave the door cracked open, and let the pastry sit inside for 15 minutes before cooling completely on a rack.
Part 4: Assemble the Paris–Brest
1. Whip the Cream:
Beat the heavy cream until it thickens slightly, then add the powdered sugar and vanilla. Continue whisking until soft peaks form.
2. Fill & Finish:
Slice the choux ring horizontally. Spread the chilled pastry cream on the bottom half, then layer the whipped cream over it. Place the top half of the pastry back on and dust generously with powdered sugar.
