Paris-Brest is a classic French pastry that originated to celebrate the Paris-Brest-Paris bicycle race. This elegant dessert consists of a ring of choux pastry, filled with a rich, smooth praline-flavored cream. The combination of light, airy pastry with the nutty, sweet cream is absolutely divine, making Paris-Brest a sophisticated treat for special occasions. Its crisp, golden exterior contrasts beautifully with the creamy interior, and it is often garnished with toasted almonds for a delightful crunch. Whether for a celebration or a luxurious afternoon tea, Paris-Brest is sure to impress.
Ingredients:
For the Choux Pastry:
- 1 cup water
- 1/2 cup unsalted butter, cubed
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the Praline Cream:
- 1/2 cup hazelnuts (or almonds), toasted and skins removed
- 1/2 cup sugar
- 1 cup heavy cream
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 3 large egg yolks
- 1/2 cup unsalted butter, at room temperature
For the Decoration:
- Powdered sugar (for dusting)
- Sliced almonds (optional, for garnish)
Instructions:
- Prepare the Choux Pastry: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a medium saucepan, bring the water, butter, sugar, and salt to a boil over medium heat. Once the butter is melted, add the flour all at once and stir vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pan.
- Add the Eggs: Remove the pan from the heat and allow the dough to cool slightly for 5 minutes. Add the eggs one at a time, mixing thoroughly after each addition until the dough becomes smooth and glossy.
- Shape the Pastry: Transfer the dough to a piping bag fitted with a large round tip. On the prepared baking sheet, pipe a large ring of dough about 8 inches in diameter. Then, pipe a second smaller ring inside the first to create a ring with a hollow center. Optionally, pipe a few small blobs of dough around the ring to form a decorative edge.
- Bake the Pastry: Bake for 25-30 minutes, or until the pastry is golden brown and puffed. Avoid opening the oven door during the first 20 minutes to prevent the pastries from collapsing. Once baked, let the choux pastry cool completely on a wire rack.
- Make the Praline Cream: To make the praline cream, start by preparing the praline paste. In a small saucepan, heat the sugar over medium heat until it melts and turns a golden amber color. Remove from heat, then carefully add the toasted hazelnuts and stir to coat. Allow the mixture to cool and harden. Once cooled, pulse the praline in a food processor until it forms a smooth paste.
- Prepare the Custard: In a separate saucepan, whisk together the milk, heavy cream, vanilla extract, and cornstarch. Bring the mixture to a simmer over medium heat. In a bowl, whisk the egg yolks with the sugar until light and creamy. Gradually pour the hot milk mixture into the egg yolks, whisking constantly. Return the mixture to the stove and cook, stirring, until thickened.
- Combine the Custard and Praline: Once the custard has thickened, remove it from the heat and whisk in the praline paste and butter until smooth and fully incorporated. Let the mixture cool completely before transferring it to a piping bag.
- Assemble the Paris-Brest: Once the choux pastry has cooled, slice the pastry ring in half horizontally. Pipe the praline cream generously into the bottom half of the ring. Place the top half of the pastry on top.
- Decorate and Serve: Dust the top of the pastry with powdered sugar and garnish with toasted sliced almonds, if desired. Slice and serve!
Paris-Brest is a luxurious, flavorful pastry that combines the lightness of choux pastry with the rich, nutty flavor of praline cream. Its impressive appearance and decadent taste make it the perfect dessert for any celebration, and it’s sure to wow anyone who tries it.
