Paris-Brest

Paris-Brest is one of France's most famous pastries: a ring of crisp choux pastry filled with a silky praline mousseline and dusted with flaked almonds. Created to celebrate a Paris-to-Brest cycle race, its wheel shape is part of the charm. It is a showstopper worth every step.

Prep time

30 mins

Cook time

35 mins

Total time

1 hour 5 mins

Servings

8 servings

Calories

420

Ingredients

• 120 ml water
• 60 g butter
• 75 g plain flour
• 2 eggs, beaten
• 1 pinch of salt
• 1 teaspoon sugar
• 30 g flaked almonds
• 250 ml whole milk
• 2 egg yolks
• 50 g sugar
• 1 tablespoon cornflour
• 100 g praline paste
• 100 g butter, softened
• Icing sugar, for dusting

Instructions

1. Heat the water, butter, salt and sugar in a pan until boiling, then add the flour and beat until a smooth ball forms.
2. Cook for 1 minute, then cool slightly and beat in the eggs a little at a time until glossy.
3. Pipe a ring onto a lined baking tray, pipe a second ring inside it, and top with flaked almonds.
4. Bake at 190°C (375°F) for 30 to 35 minutes until puffed and deeply golden, then cool.
5. Make the pastry cream by simmering the milk, then whisking it into the yolks, sugar and cornflour and cooking until thick.
6. Beat in the praline paste and softened butter until smooth, then chill for 20 minutes.
7. Slice the choux ring in half, pipe in the praline cream, replace the top and dust with icing sugar.

Pro tips

• Do not open the oven while the choux bakes or it may collapse.
• The choux must be deeply golden, not pale, or it will go soft.
• Chill the praline cream so it pipes cleanly.
• Assemble just before serving so the choux stays crisp.

Frequently asked questions