The Paris-Brest is a classic French pastry created in 1910 to celebrate the Paris-Brest-Paris bicycle race. Its ring shape is said to represent a bicycle wheel, and its rich praline cream filling is pure indulgence.
This spectacular dessert features a ring of light, airy choux pastry, split and filled with a luxurious praline mousseline cream, then topped with toasted almonds and a dusting of powdered sugar.
It’s a showstopper for any occasion—impressive, elegant, and absolutely delicious. Making it at home is a project, but one that yields incredible results.
Make the Pastry Cream
In a medium saucepan, heat the milk until steaming. In a bowl, whisk together ½ cup sugar, cornstarch, and salt. Whisk in egg yolks until smooth. Gradually whisk in hot milk to temper, then return to saucepan.
Cook over medium heat, whisking constantly, until thickened and bubbly. Boil 1 minute. Remove from heat, whisk in 2 tablespoons butter and vanilla. Strain into a bowl, press plastic wrap onto surface, and chill completely.
Make the Praline Mousseline Cream
In a stand mixer, beat the 1 cup softened butter until light and fluffy. Gradually beat in the chilled pastry cream until smooth. Add the praline paste and beat until fully incorporated. Refrigerate until ready to use.
Make the Choux Pastry
Preheat oven to 425°F (220°C). Line a baking sheet with parchment. Trace an 8-inch circle on the parchment as a guide. In a saucepan, bring water, butter, sugar, and salt to a boil.
Remove from heat, add flour all at once, and stir vigorously until a smooth ball forms. Return to low heat and cook 1-2 minutes until a thin film forms on pan bottom. Transfer to mixer, beat on low to release steam. Add eggs one at a time, beating well after each. Beat in vanilla.
Pipe the Ring
Transfer dough to a piping bag fitted with a large plain tip. Pipe a ring following the traced circle, then pipe a second ring just inside the first. Pipe a third ring on top for height. Brush with egg wash and sprinkle with sliced almonds.
Bake
Bake at 425°F for 15 minutes, then reduce to 375°F (190°C) and bake another 20-25 minutes until deep golden and crisp. Turn off oven, prop door open, and let cool completely in oven.
Assemble
Slice the choux ring horizontally with a serrated knife. Transfer the praline mousseline cream to a piping bag fitted with a star tip. Pipe cream generously over the bottom half. Place the top half back on. Dust with powdered sugar and sprinkle with additional toasted almonds and crushed praline.
Serve
Refrigerate until ready to serve. Bring to room temperature 30 minutes before serving.
Pro-Tips for Paris-Brest Perfection
- Make Praline Paste: Toast hazelnuts, caramelize sugar, and grind together—or use high-quality store-bought.
- Chill Pastry Cream Thoroughly: It must be completely cold before adding to butter.
- Pipe the Ring Evenly: Use a traced guide for a perfect circle.
- Don’t Open the Oven: The steam inside creates the puff—opening the door can cause collapse.
- Cool Completely: The choux ring must be fully crisp before assembling.
- Pipe Generously: The cream filling is the star—don’t skimp.
- Serve at Room Temperature: The cream is silkiest when not fully chilled.
- Make Ahead: The choux ring can be frozen; the cream can be made a day ahead.
This Paris-Brest is a stunning French praline cream wheel—pure elegance.
