Paris-Brest: The Iconic French Pastry with Praline Cream

The Paris-Brest is a true classic of French pâtisserie — a ring-shaped choux pastry filled with a luscious praline-flavored cream and dusted with powdered sugar. Light, airy, nutty, and irresistibly elegant, it’s a dessert that represents the very best of French baking craftsmanship.

This dessert was originally created in 1910 by pastry chef Louis Durand to commemorate the famous Paris–Brest–Paris bicycle race, hence its wheel-like shape. The crisp choux pastry and rich praline cream symbolize both indulgence and endurance — a sweet tribute to French tradition.

 What Makes It So Special

The Paris-Brest is made of choux pastry (the same base used for éclairs and cream puffs), piped into a circular ring, baked until golden and crisp, then split and filled with praliné mousseline cream — a silky, nutty blend of hazelnut praline paste and pastry cream enriched with butter.

The contrast of textures — the delicate crunch of the choux, the creamy, nutty filling, and the hint of sweetness from powdered sugar — is pure perfection.

 Ingredients

 For the Choux Pastry (Pâte à Choux)

• ½ cup (120 ml) water
• ½ cup (120 ml) whole milk
• ½ cup (115 g) unsalted butter, cubed
• 1 tsp sugar
• ½ tsp salt
• 1 cup (125 g) all-purpose flour
• 4 large eggs, room temperature
• ¼ cup sliced almonds (for topping)

 For the Praline Mousseline Cream

• 2 cups (500 ml) whole milk
• 4 egg yolks
• ½ cup (100 g) granulated sugar
• ¼ cup (30 g) cornstarch
• 1 tsp vanilla extract
• ½ cup (120 g) hazelnut praline paste (store-bought or homemade)
• 1 cup (225 g) unsalted butter, softened and divided

 For Garnish

• Powdered sugar, for dusting
• Optional: Caramelized hazelnuts for decoration

 Instructions

Step 1: Make the Choux Pastry

1. In a medium saucepan, combine the water, milk, butter, sugar, and salt. Bring to a boil over medium heat.
2. Once the butter has melted, remove from heat and quickly stir in the flour all at once.
3. Return the pan to low heat and stir vigorously for about 2 minutes until the dough forms a ball and pulls away from the sides of the pan.
4. Transfer the dough to a mixing bowl. Let it cool for 5 minutes.
5. Add the eggs one at a time, beating well after each addition until the dough is smooth, glossy, and forms a soft peak when lifted.

Step 2: Pipe and Bake the Ring

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Draw a 7-inch (18 cm) circle on the parchment as a guide, then pipe the choux pastry in a ring following the outline. Pipe a second ring inside the first, touching it, and a third on top (to create volume).
3. Brush lightly with egg wash and sprinkle with sliced almonds.
4. Bake for 35–40 minutes, until puffed and golden. Do not open the oven early, or it may deflate.
5. Let cool completely on a wire rack.

Step 3: Prepare the Praline Mousseline Cream

1. In a saucepan, heat the milk until just simmering.
2. In a bowl, whisk together the egg yolks, sugar, cornstarch, and vanilla until pale and thick.
3. Gradually pour the hot milk into the egg mixture, whisking constantly.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (about 2 minutes).
5. Remove from heat and stir in half the butter (½ cup).
6. Cover with plastic wrap (touching the surface) and let it cool completely.
7. Once cool, beat the pastry cream until smooth, then add the remaining ½ cup butter a little at a time, beating until silky.
8. Mix in the praline paste until fully combined. Chill until firm enough to pipe.

Step 4: Assemble the Paris-Brest

1. Slice the baked choux ring horizontally with a serrated knife.
2. Pipe the praline mousseline cream generously onto the bottom half using a star tip.
3. Gently place the top half back on and dust with powdered sugar.
4. (Optional) Decorate with caramelized hazelnuts for an extra touch of French flair.

 Chill & Serve

Refrigerate for at least 1 hour before serving to allow the flavors to meld and the cream to set.

When ready, slice the Paris-Brest into wedges and serve cold. Each bite will melt in your mouth — buttery, nutty, and perfectly balanced.

 Tips for Success

• Dry out the choux: After baking, poke a small hole in the ring to release steam — this keeps it crisp.
• Make ahead: You can bake the choux ring 1 day in advance and store it in an airtight container. Fill it the day you serve it.
• Homemade praline paste: Simply caramelize ½ cup sugar, pour over 1 cup roasted hazelnuts, let harden, then blend into a paste.

 Why You’ll Love It

Classic French dessert, restaurant quality
Creamy, nutty, buttery, and light
Beautiful presentation for guests or holidays
Can be made ahead and chilled