French Paris-Brest Recipe
Paris-Brest is a circular French pastry made from choux dough, filled with praline cream, and topped with slivered almonds. It was created by pastry chef Louis Durand in the late 19th century to honor the Paris-Brest-Paris bicycle race of 1891, with its round shape symbolizing a bicycle wheel.
Ingredients
- Water – 1/2 cup
- Unsalted butter – 1/2 cup
- All-purpose flour – 1 cup
- Eggs – 4
- Salt – 1/4 tsp
- Heavy cream – 2 cups
- Praline paste – 1/2 cup
- Powdered sugar – 2 tbsp
- Slivered almonds – for garnish
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- First, make the choux pastry as follows. In a saucepan, combine water, butter, and salt. Bring to a boil.
- Reduce heat to low and add all-purpose flour. Stir vigorously until the mixture forms a smooth ball.
- Remove from heat and let it cool for a minute.
- Add eggs one at a time, mixing well after each addition until you have a glossy, thick dough.
- Transfer the dough to a pastry bag fitted with a large round tip.
- Pipe a ring shape onto the prepared baking sheet.
- Bake for 15 minutes at 425°F, then reduce the temperature to 375°F and bake for an additional 20-25 minutes until golden brown and crisp. Leave to cool.
- To make the praline cream, whip the heavy cream until soft peaks form.
- Gently fold in the praline paste and powdered sugar until well combined.
- Once the choux pastry has cooled, slice it in half horizontally.
- Fill the bottom half with the praline cream.
- Place the top half back on, creating a sandwich.
- Garnish with slivered almonds.
Nutrition
Calories: 653kcalCarbohydrates: 33gProtein: 10gFat: 54gSaturated Fat: 29gTrans Fat: 1gCholesterol: 254mgSodium: 178mgFiber: 2gSugar: 16g
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