French Pastry Paris Brest

There’s something magical about biting into a Paris-Brest. That first crack of the golden-brown choux pastry gives way to a tender, hollow interior that’s just waiting to be filled. When you make this classic French dessert at home, you’re not only playing with textures—crispy meets pillowy soft—but also paying homage to a storied piece of culinary history that dates back to the Paris–Brest bicycle race in 1891. The pastry’s iconic wheel shape evokes the spokes of a racing bicycle, and each luscious mouthful feels like a small celebration of adventure, artistry, and tradition.

Once you master the art of creating the shell, spooning or piping in the whipped cream filling becomes pure joy. The rich, lightly sweetened cream practically melts in your mouth, pairing perfectly with that snappy exterior. Whether you’re hosting a dinner party or surprising someone special with a homemade treat, the Paris-Brest is guaranteed to turn heads. It’s an intermediate-level dessert that takes around 30 minutes to prepare, 40 minutes to bake, plus a quick 10-minute rest in the oven for optimal crispness—and clocks in at about 450 calories per serving. Trust me, the effort is so worth it when you watch your friends and family light up at the first bite.

KEY INGREDIENTS IN FRENCH PASTRY PARIS BREST

Every recipe shines when you start with quality ingredients that each play a crucial role. In this Paris-Brest, the choux shell relies on precise ratios to puff up correctly, while the cream filling needs the right balance of sweetness and stability. Here’s what you’ll need:

• Water: Acts as the liquid base that steams in the oven, creating the signature airy pockets in the choux pastry.
• Unsalted butter: Adds richness and helps the dough emulsify; unsalted keeps you in control of overall seasoning.
• Granulated sugar: A touch of sweetness that also aids in browning the shell for that beautiful golden hue.
• Salt: Balances the sweetness and enhances the overall flavors of the pastry.
• All-purpose flour: Provides structure and elasticity, so when it meets hot liquid, it forms a smooth, workable dough.
• Large eggs: Key for binding and leavening; they give the dough its glossy finish and help it rise.
• Sliced almonds (optional): Sprinkled on top before baking, they toast to a nutty crunch that complements the cream.
• Heavy cream: Creates a lush, stable filling when whipped; its high fat content holds peaks beautifully.
• Powdered sugar: Sweetens and stabilizes the whipped cream, ensuring smooth, consistent texture.
• Vanilla extract: Infuses the filling with warm, aromatic notes that elevate the overall taste.

HOW TO MAKE FRENCH PASTRY PARIS BREST

Let’s dive into building that perfect choux shell and filling it with clouds of whipped cream. Follow these detailed steps to create a show-stopping Paris-Brest that’s crisp on the outside and sumptuously creamy within.

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to ensure even heat distribution and easy removal.

2. In a medium saucepan, combine water, butter, granulated sugar, and salt. Bring to a rolling boil over medium heat, watching for the butter to fully melt and the mixture to bubble.

3. Remove the pan from heat and add the flour all at once. Stir rapidly with a wooden spoon until the dough forms a smooth ball that pulls away from the sides of the saucepan.

4. Let the dough cool slightly off the heat for about 5 minutes so the eggs won’t scramble when added.

5. Add eggs one at a time, beating vigorously after each addition. The dough should become smooth, silky, and glossy before you add the next egg.

6. Transfer the finished dough to a pastry bag fitted with a large round tip for clean, uniform piping.

7. Pipe the dough in a continuous ring about 8 inches in diameter on your prepared baking sheet. If you like extra crunch, gently press sliced almonds onto the top of the ring.

8. Bake for 20 minutes at 425°F (220°C). Then reduce heat to 375°F (190°C) and bake an additional 20 minutes, or until the pastry is deep golden and feels firm to the touch. Turn off the oven, prop the door open slightly, and let the ring sit inside for 10 minutes to dry out completely.

9. Transfer the pastry to a wire rack and allow it to cool fully before slicing.

10. Meanwhile, whip heavy cream, powdered sugar, and vanilla extract until you see stiff peaks. This luscious filling should hold its shape.

11. Using a serrated knife, slice the cooled shell in half horizontally.

12. Fill the bottom half with the whipped cream, piping it evenly or dolloping it on with a spoon.

13. Gently replace the top half, dust with extra powdered sugar if you like, and your Paris-Brest is ready to enjoy. Serve immediately or refrigerate until serving time.

SERVING SUGGESTIONS FOR FRENCH PASTRY PARIS BREST

After all your hard work, presenting the Paris-Brest in a way that highlights its beauty and flavor is the final flourish. This pastry is best savored fresh, and the right serving touches can elevate it from delightful to unforgettable. Here are some ideas to bring out its full potential and impress your guests:

• Serve on a chilled platter with a gentle dusting of powdered sugar for a pristine, bakery-style look. The cool surface helps keep the cream set.
• Pair each slice with a steaming cup of espresso or a pot of Earl Grey tea to balance the sweetness with a touch of bitterness.
• Garnish the top with fresh berries like raspberries or sliced strawberries for a pop of color and a hint of natural tartness.
• For a decadent twist, drizzle warm praline sauce or a bit of melted dark chocolate over the ring just before serving to create an extra layer of flavor.

HOW TO STORE FRENCH PASTRY PARIS BREST

Preserving the crispness of the choux shell alongside the cloud-like cream can be a balancing act, but with the right techniques, you’ll maintain freshness and texture for as long as possible. Keep in mind that even the best-stored Paris-Brest is at its peak the day it’s made, so plan accordingly:

• Refrigeration: Store the filled pastry in an airtight container in the fridge for up to 24 hours. This keeps the cream cold but may soften the shell slightly.
• Separate components: If you need to prepare ahead, keep the choux ring and whipped cream filling apart. Wrap the shell in plastic wrap and refrigerate for up to 2 days, and store the cream in a sealed bowl. Fill just before serving.
• Freezing shells: You can freeze unfilled choux rings in a freezer bag for up to one month. Thaw them at room temperature, then crisp in a 300°F (150°C) oven for 5 minutes before filling.
• Reviving crispness: If your shell softens, pop it under a low broiler or in a warm oven for a few minutes to restore its crunchy exterior before adding the cream.

CONCLUSION

Thank you for joining me on this delicious journey through the world of French pastry with the iconic Paris-Brest. From gathering your key ingredients and mastering the choux pastry technique to whipping up that perfectly sweetened cream filling, I hope you’ve found this guide both encouraging and informative. Remember, this intermediate-level dessert takes around 30 minutes of prep, 40 minutes of baking, and a quick 10-minute cool-down in the oven for optimum texture. With every step—whether you’re piping the shell into its classic wheel shape or dusting the finished pastry with powdered sugar—you’re embracing a little piece of baking history. Feel free to print this article and save it for future reference, and don’t forget that you can scroll down to find a handy FAQ below for extra tips and troubleshooting.

I’d love to hear about your own Paris-Brest adventures! Did your choux pastry puff up beautifully? How did your family react to that first creamy bite? If you have any questions, need clarification on a technique, or simply want to share your baking story, please leave a comment or drop me a line. Your feedback and questions are what make this community so special—plus, they help me refine and enrich future recipes. Happy baking, and may your next slice of Paris-Brest be even more memorable than the last!

Print Recipe

French Pastry Paris Brest

Author: Emily Roberts Courses: Dessert

Difficulty: Intermediate Prep Time 30 mins Cook Time 40 mins Rest Time 10 mins Total Time 1 hr 20 mins

Calories: 450

Description

This scrumptious pastry features a light, airy choux dough filled with luscious whipped cream, encapsulating the essence of French baking. Its bicycle wheel shape is not only beautiful but also delicious.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 cup water

• ¹⁄₂ cup unsalted butter

• 1 tablespoon granulated sugar

• ¹⁄₄ teaspoon salt

• 1 cup all-purpose flour

• 4 large eggs

• ¹⁄₂ cup sliced almonds (optional, for topping)

• Cream Filling:

• 1 1/2 cups heavy cream

• ¹⁄₄ cup powdered sugar

• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.
3. Once boiling, add the flour all at once. Stir rapidly with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
4. Remove from heat and let cool slightly for about 5 minutes.
5. Add eggs one at a time, beating well after each addition, until the dough is smooth and glossy.
6. Transfer the dough to a pastry bag fitted with a large round tip.
7. On the parchment-lined baking sheet, pipe the dough into a large ring about 8 inches in diameter. If desired, sprinkle with sliced almonds.
8. Bake in the preheated oven for 20 minutes. Reduce the heat to 375°F (190°C) and bake for an additional 20 minutes, or until the pastry is golden brown and firm to the touch. Turn off the oven, prop the door open slightly, and let the pastry sit in the oven for 10 minutes to dry out.
9. Remove from the oven and allow to cool completely on a wire rack.
10. For the cream filling, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
11. Once the pastry is cool, carefully slice it in half horizontally using a serrated knife.
12. Fill the bottom half with the whipped cream mixture, using a piping bag or a spoon for even distribution.
13. Carefully place the top half of the pastry back over the cream. Dust with powdered sugar if desired.
14. Serve immediately or refrigerate until ready to serve.

Note

• Paris Brest was created to commemorate the Paris-Brest bicycle race.
• The circle shape is meant to resemble a bicycle wheel.
• You can fill Paris Brest with chocolate custard or praline cream for variation.
• It's best served fresh as it tends to lose crispness in the refrigerator.
• Experiment with different nut toppings like pecans or hazelnuts for added flavor.

Keywords: French pastry, Paris Brest, choux pastry, whipped cream, baking, dessert