How to Make Paris-Brest: A Classic French Pastry Recipe

 

Paris-Brest is a stunning French dessert made from light and airy choux pastry, filled with a rich praline-flavoured cream and dusted with icing sugar. Originally created in 1910 to celebrate the Paris–Brest–Paris bicycle race, this ring-shaped pastry mimics a bicycle wheel and is now a favourite in patisseries across France. In this blog post, you’ll learn how to make Paris-Brest at home using British English — all under 1000 words and fully optimised for Google SEO.

--- published by foodie Parmod.

🚴‍♂️ What Is Paris-Brest?

Paris-Brest is a traditional French dessert made from choux pastry, the same dough used for profiteroles and éclairs. It is baked in a ring shape, sliced horizontally, and generously filled with praline mousseline cream — a silky, nutty filling made with butter, pastry cream, and hazelnut praline paste. Finished with a dusting of icing sugar and toasted flaked almonds, it’s as impressive as it is delicious.

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🧾 Ingredients (Serves 6–8)

For the Choux Pastry:

125ml water

125ml whole milk

100g unsalted butter

1/2 tsp salt

1 tsp caster sugar

150g plain flour

4 large eggs

For the Praline Mousseline Cream:

500ml whole milk

4 large egg yolks

100g caster sugar

50g plain flour

200g unsalted butter, softened

150g hazelnut praline paste (or Nutella as an alternative)

To Finish:

Flaked almonds (lightly toasted)

Icing sugar, for dusting

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🍳 Equipment Needed

Saucepan

Mixing bowls

Piping bags with large star and round nozzles

Baking tray

Parchment paper

Electric whisk or stand mixer

Cooling rack

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👨‍🍳 How to Make Paris-Brest – Step-by-Step

1. Preheat the Oven and Prepare the Tray

Preheat your oven to 200°C (180°C fan) or Gas Mark 6.

Draw a 20cm circle on a sheet of baking paper and place it on a baking tray. This will guide your piping.

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2. Make the Choux Pastry

In a saucepan, combine the water, milk, butter, sugar, and salt. Bring to a boil.

Remove from heat and quickly stir in the flour. Return to the hob and stir vigorously over medium heat for 1–2 minutes, until the mixture forms a smooth ball and pulls away from the sides of the pan.

Transfer to a mixing bowl and let it cool slightly. Beat in the eggs one at a time until the dough becomes glossy and pipeable.

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3. Pipe and Bake the Ring

Spoon the choux pastry into a piping bag fitted with a large round or star nozzle. Pipe a ring of dough following the circle template. Pipe a second ring just inside the first and a third on top, forming a crown.

Sprinkle with flaked almonds.

Bake for 30–35 minutes until golden brown and crisp. Turn off the oven and leave the ring inside for 10 minutes with the door ajar. Cool completely on a wire rack.

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4. Prepare the Praline Mousseline Cream

In a saucepan, heat the milk until just simmering.

In a bowl, whisk the egg yolks, sugar, and flour until pale and thick.

Gradually pour the hot milk into the yolk mixture, whisking constantly. Return the mixture to the pan and cook over low heat, stirring until thickened.

Remove from heat and cool completely.

In a stand mixer, beat the softened butter until fluffy. Gradually add the chilled pastry cream, then the hazelnut praline paste. Beat until smooth and light.

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5. Assemble the Paris-Brest

Using a serrated knife, carefully slice the choux ring horizontally in half.

Spoon or pipe the praline cream onto the bottom half using a star nozzle for a decorative effect.

Place the top half of the choux ring on top and gently press down.

Dust with icing sugar before serving.

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💡 Tips for Success

Make sure your choux dough is smooth and not runny; it should hold its shape when piped.

Let the choux pastry cool completely before slicing or filling.

Chill the praline mousseline cream before piping for best results.

If you don’t have hazelnut praline, you can use Nutella or a homemade nut butter blend.

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❓ Frequently Asked Questions

Can I make Paris-Brest in advance?

Yes, you can prepare the choux ring and cream separately a day ahead. Assemble just before serving for maximum crispness.

What is hazelnut praline paste?

It’s a sweet paste made from caramelised hazelnuts. You can find it in baking shops or make it at home by blitzing caramelised nuts in a food processor.

Can I freeze Paris-Brest?

You can freeze the choux pastry ring (unfilled) for up to a month. Do not freeze the cream filling.

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📈 

How to make Paris-Brest

Classic French Paris-Brest recipe

Choux pastry dessert UK

Homemade praline cream

Traditional French desserts

Paris-Brest with hazelnut cream

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🧁 Final Thoughts

Paris-Brest is an exquisite French pastry that combines texture, flavour, and elegance in every bite. While it might look impressive, it's very achievable at home with the right method. Whether you’re baking for a celebration or simply exploring the world of French patisserie, this dessert is sure to become a showstopper.

--- write ✍️ by foodie Parmod.

Craving more French desserts?

Explore our recipes for mille-feuille, crème brûlée, and tarte Tatin for more patisserie favourites.