Delicious Paris Brest: Elevate Your Dessert Game Today
Last Updated on March 13, 2026 by Alma
As the fragrant scent of toasted hazelnuts fills my kitchen, I can t help but smile at the memories this Paris Brest evokes. This delightful French pastry, named after a famous bike race, is not only a treat for the eyes but also a celebration of flavor and texture. Picture delicate choux pastry rings, perfectly crispy on the outside and filled with a luxurious hazelnut praline cream that feels like a warm hug.
After experimenting with countless desserts, I stumbled upon this recipe when seeking something truly impressive for a gathering a masterpiece that didn t require hours of painstaking effort. The combination of rich, creamy fillings and the crunch of almond flakes adds layers of flavor that excite every palate. Whether you re a seasoned chef or simply someone eager to elevate your home cooking, this recipe is a game-changer.
Join me as we dive into crafting a Paris Brest that impresses and satisfies. Trust me, your taste buds will thank you!
Why is Paris Brest a Must-Try?
Decadent Delight: The Paris Brest features an exquisite hazelnut praline cream that s both rich and indulgent, making every bite unforgettable.
Creative Presentation: Its ring shape is not only visually stunning but also allows for a perfect filling of deliciousness within.
Versatile Treat: Whether at a dinner party or simply for a cozy night in, this pastry is sure to impress.
Easy to Make: With just a bit of patience, you can whip up this stunning dessert at home, sparing you from the fast food rut.
Flavor Explosion: The combination of crispy choux and creamy fillings creates a delightful texture that will have everyone asking for seconds!
Crowd-Pleaser: This dessert doesn t just satisfy your sweet tooth; it gathers compliments and creates memorable moments with family and friends.
Paris Brest Ingredients
For the Choux Pastry
- Unsalted butter adds a rich flavor to the pastry.
- Water provides moisture, essential for puffing up the choux.
- Whole milk enhances creaminess and flavor.
- Salt balances sweetness in the pastry.
- Granulated sugar a touch of sweetness complements the dough.
- Bread flour preferred for its higher protein content, which helps in maintaining structure.
- Egg provides moisture and aids in leavening.
- Almond flake adds texture and a nutty flavor on top.
For the Pastry Cream
- Whole milk creates a smooth and creamy filling.
- Granulated sugar enhances sweetness in the pastry cream.
- Egg yolk adds a rich color and creamy texture to the cream.
- Cornstarch thickens the pastry cream to the perfect consistency.
- All-purpose flour helps stabilize the cream and adds texture.
- Vanilla extract infuses a warm, aromatic flavor.
- Unsalted butter adds richness and creaminess to the finished cream.
For the Mousseline Cream
- Hazelnut praline paste provides an intense hazelnut flavor that is heavenly in the cream.
- Unsalted butter contributes to the luxurious texture of the mousseline cream.
- Roasted chopped hazelnuts adds a delightful crunch and enhances the hazelnut flavor.
Be prepared for a delightful experience while making this Paris Brest! Each component adds a unique layer of flavor, ensuring that every bite is a taste of heaven.
How to Make Paris Brest
Prepare the Piping Bag: Sift the flour and measure it accurately, then set it aside. Prepare your piping bag fitted with a Wilton 6b French star nozzle for gorgeous ring shapes.
Combine Ingredients: In a saucepan, mix the unsalted butter, water, whole milk, salt, and granulated sugar. Heat the mixture over medium heat until it starts to simmer, filling your kitchen with warmth.
Form the Dough: Once simmering, remove the saucepan from heat and quickly stir in the flour all at once. Mix until a smooth dough forms this is where the magic begins!
Cook the Dough: Return the saucepan to the stove, cooking the dough over medium heat for 3-5 minutes, stirring constantly until it begins to pull away from the sides.
Mix with Eggs: Transfer the dough to a stand mixer and mix on low speed for about a minute. Gradually add the eggs one spoonful at a time, ensuring a smooth consistency.
Chill the Dough: Place the dough in a pastry bag and refrigerate for 1 hour to firm up, giving it the perfect texture for piping.
Pipe the Rings: Pipe two ring shapes next to each other on a baking tray, then pipe one more ring on top to create a layered effect. Repeat to create three rings and generously sprinkle almond flakes on top.
Freeze the Rings: Pop the tray with the rings in the freezer for at least 1 hour, ensuring they hold their shape during baking.
Preheat Oven: Preheat your oven to 200 °C / 392 °F. After freezing, lower the temperature to 170 °C / 338 °F and bake the pastry for 40 minutes, watching them puff up beautifully.
Cool the Choux Rings: Once baked, cool the choux rings on a perforated air mat or a cooling rack to ensure they maintain their crispiness.
Make the Pastry Cream: Whisk together granulated sugar and egg yolks until fluffy in texture. Add cornstarch, all-purpose flour, and vanilla to create a rich filling base.
Heat the Milk: In a separate pan, heat the whole milk until it simmers, then slowly pour it into the egg yolk mixture while whisking continuously for a luscious cream.
Thicken the Cream: Return the mixture to the saucepan and cook over medium heat until thickened. Stir in the softened unsalted butter until fully incorporated for extra creaminess.
Cool the Cream: Allow the pastry cream to cool completely, developing a rich and velvety texture that s ready to fill the rings.
Prepare Mousseline Cream: In a bowl, whip the room temperature unsalted butter until fluffy, then mix in the hazelnut praline paste for that nutty goodness.
Combine with Pastry Cream: Gradually add the cooled pastry cream in four stages while mixing, careful not to over-whip for a light and airy mousseline cream.
Fill the Piping Bag: Transfer the hazelnut mousseline cream to a piping bag, ready for that delectable filling!
Fill the Choux Rings: Cut the tops off each choux ring and fill with chopped hazelnuts and a smear of hazelnut praline paste for extra flavor.
Decorate and Assemble: Pipe the hazelnut praline mousseline cream around the filling and dust with powdered sugar before placing the tops back on, creating a stunning finish.
Serve Immediately: These beautiful Paris Brest are best enjoyed fresh, so gather your loved ones and serve them right away for that wow factor!
Optional: Serve with a dollop of whipped cream for an extra touch of indulgence!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Paris Brest pastries are perfect for busy home cooks looking to streamline their dessert game! You can prepare the choux pastry dough up to 24 hours in advance; simply refrigerate it after piping to keep its consistency intact. The filled rings can also be assembled and frozen for up to 3 days just be sure to wrap them tightly to prevent freezer burn. When ready to enjoy, bake them straight from the freezer without thawing; this helps them maintain their crisp texture. The mousseline cream can be made ahead as well just store it in an airtight container in the fridge for up to 3 days. When it s time to serve, simply fill the cooled choux with the cream, dust with powdered sugar, and savor the delightful flavor!
Expert Tips for Making Paris Brest
Avoid Over-mixing: When adding eggs to your choux pastry, mix just until combined to prevent a dense texture. Lightness is key for perfect Paris Brest.
Chill Thoroughly: Refrigerating the dough for an hour helps it maintain its shape when piped and ensures even cooking, leading to beautifully puffed rings.
Monitor Baking Temperature: Start baking at a higher temperature to create steam, then lower it to ensure the pastry cooks through without burning.
Fill Just Before Serving: To keep the choux crisp, fill your Paris Brest just before serving. This ensures a delightful contrast between the crunchy exterior and creamy filling.
Experiment with Flavors: Feel free to mix in different extracts or spices for a unique twist on the classic hazelnut praline flavor, adding your personal touch to this beloved dessert.
How to Store and Freeze Paris Brest
Room Temperature: Paris Brest is best enjoyed fresh, but if you need to store it, keep it in an airtight container at room temperature for up to 1 day.
Fridge: For longer storage, place filled Paris Brest in the fridge, where they can last for up to 3 days. Be sure to keep them covered to prevent drying out.
Freezer: You can freeze the unfilled choux rings without the filling for up to 2 months. Just wrap them tightly in plastic wrap and then in foil.
Reheating: If you’ve frozen the choux, allow them to thaw in the fridge overnight, then reheat in a preheated oven at 180 °C / 350 °F for about 10 minutes for that fresh-baked crunch before filling with the delicious hazelnut mousseline cream.
What to Serve with Paris Brest?
To create the perfect dining experience alongside your exquisite pastry, consider these delightful pairings that will enchant your taste buds.
- Rich Coffee: A robust cup of coffee lifts the flavors of the hazelnut praline while offering a grounding balance.
- Vanilla Ice Cream: Creamy and cool, this dessert enhances the nutty flavors, making your Paris Brest feel even more indulgent. Enjoy every contrasting spoonful!
- Fresh Berries: Juicy strawberries or raspberries add a burst of tartness that complements the sweet creaminess beautifully. Their vibrant color also enhances the presentation!
- Chocolate Mousse: A silky, rich mousse works wonderfully with the choux pastry, providing a decadent treat perfect for chocolate lovers. This pairing creates a luxurious atmosphere.
- Sparkling Wine: The effervescence cuts through the richness of the pastry, making each bite delightful. Picture celebrating with friends as you toast to a special moment!
- Hazelnut Coffee: Enhance the nutty notes of your Paris Brest with a hazelnut-flavored coffee, marrying the flavors beautifully in every sip.
- Lemon Sorbet: This refreshingly tart sorbet brightens up the palate and balances the richness of the dessert, creating a harmonious end to your meal.
- Fragrant Herbal Tea: A soothing mint or chamomile tea adds a light touch to the end of your meal, offering warmth and relaxation perfect for winding down with loved ones.
Paris Brest Variations & Substitutions
Feel free to let your creativity shine while making this Paris Brest that will have everyone raving about your culinary skills!
Gluten-Free: Substitute bread flour with a 1:1 gluten-free flour blend for a delightful gluten-free version.
Nut-Free: Swap hazelnut praline paste with sunbutter for an equally creamy and delicious nut-free treat. Your guests won t believe it s nut-free!
Chocolate Lovers: Drizzle melted dark chocolate on top of the Paris Brest after assembling for a rich, decadent chocolate twist. It adds an exciting visual element and a flavor boost.
Fruit Fusion: Incorporate fresh berries or a layer of strawberry puree inside the pastry along with the mousseline cream for a fruity explosion and stunning color contrast.
Dairy-Free: Use coconut cream in place of whole milk and plant-based butter for a delightful dairy-free alternative that s just as rich and creamy.
Maple Walnut: For a fall-inspired touch, mix in maple syrup with the mousseline cream and top with crushed walnuts warm flavors that evoke cozy autumn days.
Spicy Kick: Add a pinch of cayenne pepper to the pastry cream to give it a subtle heat that beautifully contrasts the sweetness. It s a unique twist that surprises the palate!
Zesty Lemon: Incorporate lemon zest into the pastry cream for a bright and tangy flavor that cuts through the richness, offering a refreshing taste experience.
Paris Brest Recipe FAQs
How do I choose ripe ingredients for my Paris Brest?
Absolutely! For the best Paris Brest, ensure your ingredients are fresh. For example, use unsalted butter that’s creamy and smooth, and choose eggs that are at least a week old for optimal emulsification. Your milk should be fresh, as any signs of spoilage will negatively impact the dessert.
How should I store leftover Paris Brest?
Very good question! If you have leftovers, store your filled Paris Brest in the refrigerator, where they will stay fresh for up to 3 days. Make sure to place them in an airtight container to prevent them from drying out. If you leave them at room temperature, they’ll only retain their deliciousness for about 1 day.
Can I freeze Paris Brest?
Yes, you can! To freeze, wrap the unfilled choux rings tightly in plastic wrap and then in foil. They can be stored in the freezer for up to 2 months. When you re ready to enjoy them, thaw in the refrigerator overnight and reheat them in a preheated oven at 180 °C / 350 °F for about 10 minutes until they’re crispy.
What should I do if my choux pastry doesn t rise?
No worries! If your choux pastry doesn’t puff up, it could be due to insufficient moisture or not enough baking time. Ensure that your dough reaches a smooth consistency before adding the eggs, and make sure to follow the baking temperatures closely. Starting with a higher temperature helps create steam, which is crucial for the classic rise.
Are there any dietary considerations for making Paris Brest?
Absolutely! If you re concerned about allergies, note that this recipe contains gluten, milk, and eggs. For a nut-free option, substitute the hazelnut praline paste with a seed butter, such as sunflower seed butter. However, keep in mind that the flavor will change significantly. Always check ingredient labels if cooking for someone with allergies.
How should I fill the Paris Brest for optimal freshness?
To maintain a delightful texture, fill your Paris Brest just before serving. This way, the choux remains crispy while the delicious hazelnut mousseline cream stays rich and smooth. After cutting the tops off, don t hesitate to add a generous helping of chopped hazelnuts and praline for that extra crunch and flavor!