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The dessert, French classic

Paris-brest

A Paris-brest is a large choux pastry ring filled with praline mousseline cream, serving 6. It takes about 1 hour of active work spread over two days, with the choux ring and pastry cream made the day before. It's a moderate difficulty recipe at €2.30 per person, and success comes down to keeping the butter and pastry cream at the same temperature when you whip the mousseline.

A big ring of choux pastry filled with praline cream, trust me, there won't be a crumb left.

Paris-brest
For
6 people
Work
1 h
Total time
3 h 30
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€2.30
Calories per person
620 kcalcalculated by Kiloach, your weight coach

A Paris-brest is that golden ring cracked with almonds, hiding a silky praline cream somewhere between smooth and lightly crunchy from toasted hazelnuts. The choux pastry ring bakes up light, almost hollow, exactly what you need to carry a generous filling without turning heavy. It's a dessert you can cut into neat slices or just dig into with a spoon, and it holds up beautifully on a table set for company.

It's the kind of cake you bring out for a birthday, a Sunday family lunch, or a dinner with friends when you want to make an impression without disappearing into the kitchen at dessert time. Since the pastry and cream come together the day before and that morning, you walk in for coffee with a finished centerpiece, ready to slice in front of everyone. It works year round, just as well in high summer as around the holidays.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 1 h 20
  2. The same day 1 step
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

The day before, make the choux dough, bake the ring, and prepare the pastry cream, pressing plastic wrap onto its surface before chilling. That same day, whip the mousseline by beating the butter with the cold cream. Right before guests arrive, slice the ring, pipe in the cream, and set the lid back on. At serving time, all that's left is a dusting of powdered sugar.

The ingredients

6 people

Pantry

  • Wateroften in the pantry 12.5 cl
  • Flouroften in the pantry 140 g
  • Sugaroften in the pantry 1 tsp
  • Sliced almonds 50 g
  • Sugar for the creamoften in the pantry 100 g
  • Cornstarchoften in the pantry 40 g
  • Praline paste 150 g
  • Powdered sugaroften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch

Dairy

  • Whole milk 12.5 cl
  • Butter 100 g
  • Eggs 4
  • Milk for the cream 50 cl
  • Egg yolks 5
  • Soft butter for the mousseline 150 g

Allergens Gluten, Lactose, Eggs, Tree nuts

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Bring the water, milk, diced butter, sugar and salt to a boil, tip in the flour all at once, dry out the dough over the heat, then beat in the eggs one by one. 25 min

    The dough is ready when it forms a shiny ribbon as it falls off the spatula.

  2. Pipe the dough onto parchment paper in two rings side by side, with a third ring piped on top, scatter with almonds and bake at 180°C without ever opening the oven door. 40 min

    Trace a 22 centimeter circle on the paper using a bowl and a little flour as a guide for your piping bag.

  3. Cook the milk, yolks, sugar and cornstarch into a pastry cream, press plastic wrap directly onto the surface and let it cool. 15 min

    Pressing the wrap onto the cream keeps a skin from forming, which would leave lumps later.

The same dayDuring the day, whenever you get a moment.

  1. Whip the soft butter until creamy, beat in the praline paste, then add the cold pastry cream spoonful by spoonful until you get a smooth mousseline.

    The butter and the cream need to be at the same temperature, otherwise the mousseline splits and turns grainy.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Slice the ring in half horizontally, pipe the cream onto the bottom half with a star tip, then set the almond topped lid back on.

    Pipe in even waves with the star tip, that's the traditional look of a Paris-brest.

When it's time to serveThe final touches, right in front of your guests.

  1. Dust with powdered sugar right before bringing it to the table.

    Push the powdered sugar through a small sieve for an even, delicate dusting.

Our tips to get it right

  • Weigh the choux dough instead of judging it by eye, dough that's too loose spreads out while baking and loses its ring shape.
  • Never poke the ring to check doneness, go by the golden color and the hollow sound when you tap the bottom.
  • Make the mousseline with pastry cream that's truly cold, otherwise the butter melts and the cream turns runny instead of holding its piped shape.

The variations

  • Swap the almond hazelnut praline for a pure hazelnut praline for a stronger, less sweet flavor.
  • For a quicker version, use a store bought choux ring and put your time into the mousseline cream, the result still holds up well.
  • For kids, make individual mini Paris-brest rings, easier to serve and eat without a knife.

What to serve it with

  • Coffee or black tea to end the meal
  • Fresh red berries on the side
  • A glass of champagne for a birthday

Storage

The filled Paris-brest keeps for 2 days in the refrigerator in a closed container, though the plain choux pastry softens a bit over time. The baked, empty choux ring freezes well for up to a month, thaw it at room temperature before filling. Don't freeze the mousseline cream once it's whipped.

Questions about this recipe

Can you use homemade praline instead of store bought?

Yes, homemade praline made from toasted almonds and hazelnuts gives a stronger flavor. Grind it finely so it blends smoothly into the cream without any grit.

How do you get an evenly shaped ring when baking?

Trace a guide circle in pencil on the back of the parchment before piping the dough. Keep steady, even pressure on the piping bag for a uniform strip of dough.

Can you make a Paris-brest without sliced almonds for an allergy?

Yes, you can skip them and just dust with powdered sugar, or use pearl sugar instead. Since the praline already contains nuts, double check its origin if the allergy is severe.

What's the best way to present a Paris-brest at the table?

Set the whole ring on a flat serving plate and slice it in front of your guests like a cake. Neat, even waves of mousseline are enough to make an impression without any extra decoration.

Can a Paris-brest be made ahead?

Yes, it's even recommended. The recipe needs 1 h of work in total, split up like this, the day before, 3 steps, the same day, 1 step, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a Paris-brest?

Allow 3 h 30 in total, including resting and cooking time, of which 1 h is actual work. The recipe is rated "medium".

How many calories are in a Paris-brest?

About 620 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a Paris-brest cost?

About €2.30 per person, that's €13.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, tree nuts. Remember to ask your guests about their allergies before putting your menu together.

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