How to Make Paris-Brest Pastry

How to Make Paris-Brest Pastry

Paris-Brest is a classic French pastry, created in 1910 by a pastry chef named Louis Durand in honor of the Paris-Brest-Paris bicycle race. Its round shape is said to represent a bicycle wheel, with the pastry’s rich choux dough and decadent praline cream filling making it an irresistible dessert. Making Paris-Brest from scratch requires attention to detail, but the result is a deliciously impressive pastry perfect for special occasions. Here’s a step-by-step guide on how to make Paris-Brest Pastry.

Ingredients

For the Choux Pastry (Pâte à Choux):

• 1 cup (240 ml) water
• 1/2 cup (115 g) unsalted butter
• 1 cup (125 g) all-purpose flour
• 1/4 tsp salt
• 1 tsp sugar
• 4 large eggs
• 1 egg yolk (for glazing)

For the Praline Cream:

• 1/2 cup (120 ml) heavy cream
• 1/2 cup (120 ml) milk
• 2 large egg yolks
• 1/3 cup (65 g) sugar
• 1 tbsp cornstarch
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1/2 cup (100 g) praline paste (a blend of roasted hazelnuts and caramelized sugar, can be found at specialty stores)
• 1/2 cup (115 g) unsalted butter, softened

For Garnish:

• Powdered sugar (for dusting)
• Sliced almonds (optional)

Equipment Needed:

• Piping bag with a large round tip
• Baking sheet
• Parchment paper
• Whisk
• Saucepan

Instructions

Step 1: Prepare the Choux Pastry

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water, butter, salt, and sugar. Bring the mixture to a simmer over medium heat, stirring occasionally until the butter has melted.
3. Once the butter has melted, add the flour all at once. Stir vigorously with a wooden spoon or spatula. Continue stirring until the dough comes together into a smooth ball and pulls away from the sides of the pan, which should take about 2-3 minutes.
4. Remove the saucepan from the heat and allow the dough to cool slightly for 2-3 minutes.
5. Add the eggs one at a time, mixing well after each addition. The dough will seem a bit messy at first, but keep stirring until smooth and glossy. When done, the dough should be thick, shiny, and able to hold its shape when piped.
6. Transfer the dough to a piping bag fitted with a large round tip (about 1/2-inch diameter).

Step 2: Shape the Pastry

1. On the prepared baking sheet, pipe a large circle of dough about 6 inches (15 cm) in diameter. Then, pipe another ring around the first one, forming a donut-like shape.
2. Brush the top of the dough with a beaten egg yolk to create a shiny finish.
3. If you want, you can sprinkle sliced almonds around the outer edge of the dough for added texture and flavor.
4. Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and puffed up. Once done, remove from the oven and allow to cool completely on a wire rack.

Step 3: Make the Praline Cream

1. In a medium saucepan, combine the heavy cream and milk. Heat over medium heat until the mixture just begins to simmer, but do not bring it to a boil.
2. Meanwhile, whisk together the egg yolks, sugar, cornstarch, and salt in a separate bowl until smooth and well-combined.
3. Gradually pour the hot cream mixture into the egg yolk mixture while whisking constantly to temper the eggs and avoid curdling.
4. Once combined, return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens to the consistency of a custard (about 3-5 minutes). Be careful not to let it boil.
5. Once thickened, remove from heat and stir in the vanilla extract and praline paste until smooth.
6. Allow the custard to cool to room temperature. Once cooled, beat the softened butter into the custard until the mixture becomes fluffy and smooth.

Step 4: Assemble the Paris-Brest

1. Once the choux pastry has cooled completely, slice it in half horizontally using a serrated knife.
2. Using a piping bag, fill the bottom half of the pastry with the praline cream. You can pipe in a spiral pattern for even coverage.
3. Place the top half of the choux pastry back on top of the filled bottom half.
4. Dust the top with powdered sugar to finish.

Step 5: Serve and Enjoy

Cut the Paris-Brest into wedges and serve it immediately to enjoy the perfect balance of crispy, buttery choux pastry and rich, praline-infused cream.

Tips for Success:

• Piping the dough: Ensure you pipe the dough evenly so that it bakes uniformly. You can use a template to help guide the piping process if necessary.
• Praline paste: If you can’t find praline paste, you can make your own by caramelizing sugar and blending it with roasted hazelnuts. It adds a wonderful nutty sweetness to the cream.
• Filling the pastry: Be generous with the praline cream, but don’t overfill it as the cream will make the pastry delicate.

Paris-Brest is a delicious dessert that blends the crispy texture of choux pastry with the creamy richness of praline-flavored filling. With a little patience and the right techniques, you can make this iconic French treat at home.