How to Make a Classic Paris-Brest Pastry with Praline Filling

How to Make a Classic Paris-Brest Pastry with Praline Filling

The Paris-Brest is a decadent French pastry, named after the Paris-Brest bicycle race, symbolizing the wheel shape of the bicycle. With its rich, buttery choux pastry, light texture, and irresistible praline filling, it’s a perfect treat for special occasions or a luxurious dessert to enjoy at any time. Here’s how to make this classic pastry at home.

Ingredients

For the Choux Pastry:

• 1 cup (240 ml) water
• 1/2 cup (115 g) unsalted butter
• 1/4 tsp salt
• 1 cup (125 g) all-purpose flour
• 4 large eggs
• 1 tsp sugar (optional, for a slight sweetness)

For the Praline Filling:

• 1/2 cup (100 g) sugar
• 1/2 cup (125 g) hazelnuts, roasted and peeled
• 1 cup (240 ml) heavy cream
• 1 tsp vanilla extract
• 1/2 cup (115 g) unsalted butter, softened
• 1/4 cup (60 g) powdered sugar

For the Topping:

• Sliced almonds
• Powdered sugar (for dusting)

Equipment Needed

• Baking sheet
• Piping bag with a large round tip
• Saucepan
• Mixing bowls

Step-by-Step Instructions

1. Prepare the Choux Pastry:

1. Heat the water and butter: In a medium saucepan, combine the water, butter, salt, and sugar (if using). Heat over medium heat until the butter is completely melted.
2. Add the flour: Once the butter mixture is boiling, remove the pan from the heat and immediately add the flour. Stir quickly with a wooden spoon until the dough comes together and forms a ball. Let the dough rest for about 1-2 minutes.
3. Incorporate the eggs: Gradually add the eggs one at a time, beating vigorously after each addition until the dough becomes smooth and shiny. It should be thick but smooth enough to pipe. If the dough feels too stiff, add a little bit of water to loosen it up.
4. Pipe the dough into rings: Transfer the dough to a piping bag fitted with a large round tip. On a baking sheet lined with parchment paper, pipe a large ring, approximately 5-6 inches in diameter. Pipe a second ring inside the first one to create a double-layered effect. Repeat this process to form 6-8 individual rings if you prefer smaller pastries.
5. Add sliced almonds: Sprinkle sliced almonds generously on top of the piped dough.
6. Bake the choux pastry: Preheat your oven to 375°F (190°C). Bake for 25-30 minutes or until the choux pastry is golden brown and puffed. Make sure not to open the oven door while baking to prevent the pastries from collapsing. Once baked, allow them to cool completely on a wire rack.

2. Prepare the Praline Filling:

1. Make the praline: In a small saucepan, heat the sugar over medium heat until it melts and turns amber. Swirl the pan occasionally to ensure the sugar melts evenly. Once melted, add the roasted hazelnuts and stir to coat. Pour the caramelized sugar and nuts onto a baking sheet lined with parchment paper. Let it cool completely, then break it into pieces.
2. Grind the praline: Once the praline has cooled, use a food processor to pulse it into a coarse paste. Set aside.
3. Make the praline cream: In a separate bowl, whisk together the heavy cream and vanilla extract until soft peaks form. In another bowl, beat the softened butter with powdered sugar until light and fluffy. Gradually fold in the praline paste and whipped cream until smooth and well combined.

3. Assemble the Paris-Brest:

1. Slice the choux pastry: Once the choux pastry has cooled, use a serrated knife to carefully slice each ring in half horizontally.
2. Fill the pastry: Spoon the praline filling into a piping bag fitted with a star tip. Pipe a generous amount of praline cream on the bottom half of each pastry ring.
3. Assemble the rings: Place the top half of the pastry ring on top of the filled bottom half. Lightly press down to secure the pieces together.
4. Decorate: Dust the top of the assembled pastries with powdered sugar. You can also add more toasted hazelnuts or almonds for extra crunch and decoration.

4. Serve and Enjoy:

Paris-Brest is best served fresh, with its crisp pastry and creamy filling. The combination of the buttery, delicate choux and the rich, nutty praline filling creates a delightful dessert that’s sure to impress.

Tips for Success:

• Choux pastry consistency: The dough should be thick but pipeable. If it’s too runny, add a bit more flour. If it’s too stiff, add a little water to loosen it up.
• Praline consistency: You can adjust the texture of your praline cream by adding more whipped cream if you want a lighter filling or more praline paste for a stronger flavor.
• Keep the pastry crispy: Assemble the Paris-Brest just before serving to maintain the crispness of the choux pastry. If stored for too long, the pastry may become soggy.

This classic Paris-Brest with praline filling brings the flavors of France to your kitchen. Perfect for celebrations, tea time, or any special gathering, this pastry is a delightful combination of textures and flavors, sure to be a hit with anyone who tastes it.