A French Pâtisserie Icon: The Best Homemade Paris-Brest Recipe
Growing up, my grandmother would often surprise us with her homemade pastries, but none were as beloved as her Paris-Brest. This delightful dessert, with its rich history and decadent flavors, always brought the family together. I remember the way the kitchen would fill with the sweet aroma of baking choux pastry, and how we would eagerly await the moment we could dig in. Today, I want to share this cherished recipe with you, so you can create your own memories around this French classic.
What Makes It Special
This Paris-Brest recipe stands out for several reasons:
- Tradition: Originating from the 1910 Paris-Brest bicycle race, this dessert is a tribute to the cyclists, shaped like a bicycle wheel.
- Texture: The combination of airy choux pastry and creamy praline filling creates a delightful contrast that melts in your mouth.
- Customization: You can easily adapt the filling to suit your taste, whether you prefer chocolate, vanilla, or even fruit flavors.
Gather Your Ingredients
Prep Time: 30 minutes | Cook Time: 30 minutes | Servings: 8
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1/2 cup almond flour
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/4 cup praline paste (optional)
- Pinch of salt
Step-by-Step Instructions
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Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
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Once boiling, remove from heat and stir in the flour until a dough forms. Return to low heat for 1-2 minutes to dry out the dough slightly.
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Transfer the dough to a mixing bowl and let it cool for a few minutes. Then, add the eggs one at a time, mixing well after each addition until smooth.
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Using a piping bag, pipe a large ring onto the prepared baking sheet, making sure to create a thick border.
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Bake for 25-30 minutes until golden brown and puffed. Let cool completely.
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In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form. Fold in the praline paste if using.
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Once the pastry is cool, slice it in half horizontally and fill with the cream mixture. Replace the top and dust with powdered sugar before serving.
My Pro Tips
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For an extra touch, drizzle melted chocolate over the top before serving.
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Experiment with different fillings like coffee or hazelnut for a unique twist.
What to Serve With It
- A cup of rich espresso or café au lait
- Fresh berries for a refreshing contrast
- A scoop of vanilla ice cream for indulgence
FAQs
Q: Can I make the choux pastry ahead of time?
A: Yes! You can prepare the pastry in advance and store it in an airtight container for up to two days.
Q: What if my pastry doesn’t rise?
A: Ensure that you don’t open the oven door while baking, as this can cause the pastry to collapse.
The Heart of the Dish
Every time I make this Paris-Brest, I am reminded of my grandmother’s warm kitchen and the love that went into each pastry. It’s more than just a dessert; it’s a connection to my roots and a way to share joy with those I love. I hope this recipe brings you as much happiness as it has brought me over the years.
Your Turn
Now it’s your turn to create this delightful Paris-Brest! I encourage you to try the recipe, make it your own, and share your experiences. Whether you stick to the classic filling or experiment with new flavors, I can’t wait to hear how it turns out!
A French Pâtisserie Icon: The Best Homemade Paris-Brest Recipe
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 cup praline paste (optional)
- Fresh berries for garnish
- Powdered sugar for dusting
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
- Once boiling, remove from heat and stir in the flour until a dough forms. Return to low heat for 1-2 minutes to dry out the dough slightly.
- Transfer the dough to a mixing bowl and let it cool for a few minutes. Then, add the eggs one at a time, mixing well after each addition until smooth.
- Using a piping bag, pipe a large ring onto the prepared baking sheet, making sure to create a thick border.
- Bake for 25-30 minutes until golden brown and puffed. Let cool completely.
- In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form. Fold in the praline paste if using.
- Once the pastry is cool, slice it in half horizontally and fill with the cream mixture. Replace the top and dust with powdered sugar before serving.
Nutrition Information
