Paris Brest has always felt like a special occasion dessert to me, a true taste of French pâtisserie that I used to only dream of making. I remember the first time I saw one in a bakery window – that perfect ring of golden choux pastry, generously filled with luscious cream, topped with a snowy dusting of sugar and toasted almonds. It looked so elegant, so impossibly French! I was convinced it was beyond my reach, but I’m so excited to share this Paris Brest recipe with you today because I’ve found that making Paris Brest at home is totally achievable and incredibly rewarding. The aroma of toasted hazelnuts and buttery pastry filling my kitchen is pure magic. Let’s get cooking!
Why You’ll Love This Paris Brest
- The taste is absolutely divine: a crisp, airy choux ring filled with rich, nutty hazelnut cream.
- It’s surprisingly manageable for a pastry of this caliber, making it an impressive dessert.
- While it looks fancy, it’s a budget-friendly way to enjoy a classic French treat.
- The prep time is reasonable, allowing you to create an authentic Paris Brest without dedicating your entire day.
- It’s a fantastic showstopper for parties, birthdays, or any celebration.
- It’s a wonderful way to introduce your family to the joys of French patisserie.
- You’ll feel a real sense of accomplishment after mastering this authentic Paris Brest.
- Offers a delightful balance of textures – crunchy, creamy, and airy.
Ingredients for Paris Brest
Gathering the right Paris Brest ingredients is the first step to creating this iconic French dessert. You’ll need components for the delicate choux pastry, the crunchy craquelin topping, and the luscious hazelnut mousseline cream. Don’t worry if some of these sound fancy; they’re all readily available!
- 190g plain flour – this forms the structure of our choux pastry
- 100ml milk and 120g butter, cubed – heated together to melt the butter and create the base for the pastry
- 1 tsp caster sugar – just a touch of sweetness in the pastry
- 5 beaten eggs – added gradually to achieve the perfect, glossy choux dough consistency
- Icing sugar, for dusting – a final sweet flourish
- For the Craquelin:
- 100g butter, softened
- 120g light brown sugar
- 80g plain flour
- 40g hazelnuts, blitzed – toasted for that essential nutty crunch
- For the Hazelnut Mousseline:
- 300ml milk
- 5 egg yolks
- 60g caster sugar
- 30g cornflour – to thicken our luxurious cream
- 150g hazelnut butter – the heart of the classic flavor
- 225g softened butter – whipped in to create the airy mousseline texture
How to Make Paris Brest
- Step 1: Let’s start by preheating your oven to 200°C (390°F). Grab a baking sheet and draw an 8-inch (20 cm) ring guide on parchment paper – this will be our blueprint for the perfect shape. In a saucepan, combine the 100ml milk, 120g butter, and 1 tsp caster sugar. Heat this mixture until the butter is completely melted and the liquid is just about to boil. Remove it from the heat immediately.
- Step 2: Stir in the 190g plain flour all at once. Keep stirring vigorously until a smooth ball of dough forms and it starts to pull away from the sides of the pan. This is key to drying out the dough. Continue stirring for another 2-3 minutes over low heat; you’ll notice the dough becoming smoother and less sticky. Let this dough cool slightly for about 5-10 minutes – it should be warm, not hot.
- Step 3: Now for the magic touch for our Paris Brest choux pastry! Gradually add the 5 beaten eggs, one at a time, mixing thoroughly after each addition. The dough might look separated at first, but keep mixing, and it will come together into a smooth, glossy, and slightly elastic consistency. You might not need all the egg, so stop when you reach a soft, dropping consistency that holds its shape but is still pliable.
- Step 4: Transfer the Paris Brest choux pastry dough into a piping bag fitted with a large round tip. Pipe the dough onto your prepared parchment paper, following the 8-inch ring you drew. For that classic double-ring look and extra height, pipe a second layer directly on top of the first.
- Step 5: Bake the rings for 20-25 minutes until they are beautifully golden brown and puffed up. It’s crucial not to open the oven door for at least the first 15 minutes, or your beautiful pastries might collapse! Once baked, turn off the oven, prop the door open slightly, and let them cool gradually inside for about 10 minutes. Then, transfer them to a wire rack to cool completely.
- Step 6: While the choux cools, let’s make the hazelnut mousseline. Gently heat the 300ml milk in a saucepan until it’s just simmering. In a separate bowl, whisk together the 5 egg yolks, 60g caster sugar, and 30g cornflour until smooth and pale.
- Step 7: Temper the egg mixture by slowly pouring about half of the hot milk into it while whisking constantly. Then, pour this tempered mixture back into the saucepan with the remaining milk. Cook over low heat, stirring constantly with a whisk, until the cream thickens to a lovely, pudding-like consistency. Remove from heat, stir in the 150g hazelnut butter until smooth, and let it cool completely.
- Step 8: Once the hazelnut cream is cool, beat in the 225g softened butter a little at a time until you have a light, fluffy, and incredibly smooth mousseline.
- Step 9: To assemble your masterpiece, carefully slice the cooled choux pastry ring in half horizontally using a serrated knife. Generously pipe or spoon the luscious hazelnut mousseline onto the bottom half. Place the top half of the pastry ring over the filling.
- Step 10: Finish your stunning Paris Brest with a light dusting of icing sugar. It’s that simple to create this iconic French dessert at home!
Pro Tips for the Best Paris Brest
I’ve learned a few tricks over the years that really elevate a homemade Paris Brest from good to absolutely spectacular. These tips ensure you get that perfect texture and flavor every time.
- For an extra crispy choux shell, pipe small dollops of craquelin dough on top of your pastry rings before baking. This adds a delightful crunch that complements the creamy filling beautifully.
- Don’t overmix the choux pastry once you add the eggs; you want it glossy and smooth, but overworking it can make the pastry tough.
- Ensure your hazelnut butter is good quality; it really is the star of the mousseline cream and makes a huge difference in the overall flavor of your Paris Brest.
- Letting the baked choux rings cool completely before filling is crucial. A warm ring will melt the mousseline, making assembly messy and the pastry soggy.
What’s the secret to perfect Paris Brest?
The secret to a perfect traditional Paris Brest lies in properly drying out the choux pastry dough on the stovetop before adding the eggs. This step ensures the pastry puffs up beautifully and becomes crisp, not dense. Also, the balance of hazelnut butter and butter in the mousseline is key to its luxurious texture. For more baking tips, check out this guide on baking techniques.
Can I make Paris Brest ahead of time?
Yes, you can prepare components ahead of time! The choux pastry rings can be baked up to a day in advance and stored in an airtight container at room temperature. The hazelnut mousseline can also be made a day ahead and kept refrigerated. Assemble just before serving for the best texture.
How do I avoid common mistakes with Paris Brest?
A common mistake is opening the oven door too early while baking the choux pastry, which can cause it to deflate. Also, be careful not to overmix the batter once the eggs are added. Ensure your choux pastry is adequately cooled before filling to prevent the cream from melting.
Best Ways to Serve Paris Brest
Once your beautiful Paris Brest is assembled, it’s ready to be the star of any table. This classic French dessert is perfect on its own, but I love to serve it with a simple cup of coffee or a light herbal tea, which complements the nutty sweetness without overpowering it.
For a more decadent experience, consider pairing a slice with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. If you’re looking for something truly special, this Paris Brest dessert also pairs wonderfully with a small glass of Vin Santo or a sweet dessert wine. It’s a truly elegant treat that always impresses!
Nutrition Facts for Paris Brest
This classic French dessert is a delightful treat, and understanding its nutritional breakdown can help you enjoy it mindfully. Here’s an approximate look at what you’re getting in each delicious slice of this Paris Brest.
- Calories: 450 kcal
- Fat: 25g
- Saturated Fat: 12g
- Protein: 5g
- Carbohydrates: 50g
- Fiber: 2g
- Sugar: 25g
- Sodium: 150mg
Nutritional values are estimates and may vary based on specific ingredients used in your Paris Brest recipe.
How to Store and Reheat Paris Brest
Storing your beautiful homemade Paris Brest properly is key to enjoying its delicate textures and rich flavors over a few days. Once your masterpiece has completely cooled on a wire rack, it’s time to think about preservation.
For short-term storage, place the assembled Paris Brest in an airtight container. It will keep well in the refrigerator for about 3 to 4 days. The choux pastry might soften slightly from the cream, but it will still be delicious. If you find yourself with leftovers that you know you won’t finish within that time, you can freeze it!
To freeze, it’s best to wrap individual slices tightly in plastic wrap, then in aluminum foil, or place them in a freezer-safe container. It can stay frozen for up to 3 months. When you’re ready to enjoy a slice, thaw it overnight in the refrigerator. For a slightly crisper shell, you can briefly warm it in a low oven (around 300°F/150°C) for 5-10 minutes. Let me know how your stored Paris Brest turns out!
Frequently Asked Questions About Paris Brest
What is the best way to make Paris Brest?
The key to a fantastic Paris Brest is mastering the choux pastry. Properly drying the dough on the stovetop before adding eggs and baking at the right temperature are crucial. Many find an easy Paris Brest recipe like this one helps demystify the process, ensuring a light and crisp pastry shell that holds the delicious hazelnut cream perfectly. You can find more latest recipes here.
Can I use a different nut butter for my Paris Brest?
Absolutely! While hazelnut is traditional, you can certainly experiment. Almond butter or even a good quality pistachio butter would make a delicious variation. If you’re looking for an even simpler version, you could even try a vanilla bean pastry cream for a quicker, yet still delightful, take on this classic.
Why did my Paris Brest not puff up?
This usually happens if the oven door was opened too early, or if the choux pastry dough wasn’t dried out enough on the stovetop. Make sure your oven is fully preheated and resist the urge to peek during the first 15-20 minutes of baking. This is a common hurdle when first trying to make Paris Brest!
Is Paris Brest difficult to make?
While it looks impressive, this easy Paris Brest recipe proves it’s quite manageable! The most technical part is the choux pastry, but by following the steps carefully, especially regarding the dough consistency and baking, you’ll be successful. Even if your first attempt isn’t perfectly shaped, the taste will still be amazing!
Variations of Paris Brest You Can Try
While the classic hazelnut is divine, I love how versatile the Paris Brest is! It’s a fantastic base for all sorts of delicious twists that can cater to different tastes and dietary needs. Don’t be afraid to get creative with this iconic dessert.
- Chocolate Lover’s Dream: For a decadent twist, try incorporating cocoa powder into the mousseline cream. A rich chocolate Paris Brest is truly irresistible! You can also drizzle melted dark chocolate over the top for an extra layer of indulgence.
- Berry Delight: Add a spoonful of raspberry or strawberry jam to the bottom half of the choux ring before piping the cream, or fold fresh berries into the mousseline. This adds a lovely tartness that cuts through the richness beautifully.
- Nutty Alternatives: Not a hazelnut fan? No problem! You can easily swap the hazelnut butter for almond butter or even a smooth pistachio butter to create a different nutty flavor profile. The Paris Brest base works wonderfully with various nut creams.
- Gluten-Free Option: For those avoiding gluten, you can successfully make the choux pastry and mousseline using a good quality gluten-free flour blend. Just ensure your blend is suitable for baking and has a neutral flavor.
If you’re looking for other delightful pastry ideas, check out these blueberry blondies or these apple snickerdoodles. For a savory option, consider these cheesy garlic chicken wraps.
Print
Paris Brest: 10 Amazing Tips For Perfection
- Total Time: 70 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A classic French pastry featuring a ring of light and crisp choux dough filled with a rich hazelnut mousseline cream, topped with crunchy almonds. This homemade Paris Brest is impressive yet surprisingly simple to make.
Ingredients
- For the Choux Pastry:
- 190g Plain Flour
- 100ml Milk
- 1 tsp Caster Sugar
- 120g Butter, cubed
- 5 Beaten Eggs
- Icing Sugar, for dusting
- For the Craquelin:
- 100g Butter, softened
- 120g Light Brown Sugar
- 80g Plain Flour
- 40g Hazelnuts, blitzed
- For the Hazelnut Mousseline:
- 300ml Milk
- 5 Egg Yolks
- 60g Caster Sugar
- 30g Cornflour
- 150g Hazelnut Butter
- 225g Softened Butter
Instructions
- Prepare the Choux Pastry: In a saucepan, combine milk, butter, and caster sugar. Heat until butter melts and mixture is about to boil. Remove from heat, stir in flour until a smooth ball forms. Continue stirring for 2-3 minutes to dry the dough. Let cool slightly. Add beaten eggs one at a time, mixing until smooth and glossy.
- Pipe the Choux Pastry: Preheat oven to 200°C (390°F). Line a baking sheet with parchment paper and draw an 8-inch (20 cm) ring as a guide. Transfer dough to a piping bag with a large round tip. Pipe the dough into the ring shape, then pipe a second layer on top for a double ring.
- Bake the Choux Pastry: Bake for 20-25 minutes until golden brown and puffed. Do not open the oven door for the first 15 minutes. Let cool completely on a wire rack.
- Prepare the Hazelnut Mousseline: Heat milk until just about to boil. Whisk egg yolks, caster sugar, and cornflour until smooth. Gradually pour hot milk into egg mixture, whisking constantly. Pour back into saucepan and cook over low heat, stirring constantly, until thickened. Remove from heat and cool slightly.
- Add Hazelnut Butter: Stir hazelnut butter into the warm pastry cream until smooth. Let cool completely. Transfer to a mixing bowl, beat in softened butter until light, fluffy, and smooth.
- Assemble the Paris Brest: Slice the cooled choux pastry ring in half horizontally. Pipe or spoon the hazelnut mousseline onto the bottom half. Place the top half over the filling. Dust with icing sugar.
Notes
- For an extra crispy texture, pipe small dollops of craquelin dough on top of the pastry rings before baking.
- Consider a chocolate twist by adding cocoa powder to the cream or drizzling melted chocolate on top.
- Almonds or pistachios can be substituted for hazelnuts in the craquelin for a different flavor profile.
- Fresh berries like raspberries or strawberries can be added to the mousseline for a fruity contrast.
- Store leftover choux pastry in an airtight container at room temperature for 1-2 days.
- Filled Paris Brest should be refrigerated and consumed within 1-2 days.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 25g
- Fat: 25g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
