Among the many jewels of French pâtisserie, few desserts command such quiet awe as the Paris-Brest. With its delicate balance of textures and its rich, nutty depth, this ring-shaped creation has long been revered by pastry lovers—not only for its bold, wheel-like silhouette but for the sheer elegance of its flavor.
Born from a playful nod to the Paris–Brest–Paris bicycle race in the early 20th century, this dessert has become a lasting symbol of French creativity and technical finesse. Shaped like a bicycle wheel, the Paris-Brest is made from a light choux pastry—golden, crisp on the outside, and tender within—split open and lavishly filled with an irresistibly smooth, praline-infused cream. Its form may seem whimsical, but its execution is anything but: every element must be precise, from the piping of the dough to the silky emulsion of the cream.
What makes the Paris-Brest truly unforgettable is its filling—a rich mousseline or buttercream deeply flavored with hazelnut or almond praline. It is both generous and refined, offering a nutty warmth that lingers long after the first bite. The choux shell provides just enough structure to contrast with the creamy heart, creating a balance that is neither too heavy nor too sweet. Often crowned with a dusting of powdered sugar or toasted almonds, the final touch brings both texture and visual charm.
This dessert is a favorite of pâtissiers for a reason: it showcases technical mastery while inviting creative interpretation. Some keep it traditional; others elevate it with modern twists—hazelnut gianduja, salted caramel, or even crisp inserts hidden within the cream. Yet, even in its most classic form, the Paris-Brest never fails to impress.
Served chilled, each slice is an invitation into a world where airiness meets decadence, and tradition meets invention. It’s the kind of dessert that turns heads in a pastry shop display, and once tasted, leaves a memory that lingers like a fine perfume.
The Paris-Brest is not just a dessert—it is a celebration of craftsmanship, history, and that uniquely French ability to transform the simple into the sublime.
Paris-Brest Recipe Sheet
Yield: Serves 8
Preparation time: 1 hour 30 minutes
Baking time: 45 minutes
Storage: Up to 48 hours in the refrigerator
Equipment
- Fine-mesh sieve
- Piping bags
- 15 mm plain piping tip
- Fluted piping tip
- Pastry brush
- Whisk
- Electric mixer or stand mixer
Ingredients
Toasted Almonds
- Sufficient quantity of flaked almonds (for topping before baking)
Choux Pastry
- 250 g water
- 3 g fine salt
- 5 g sugar
- 100 g unsalted butter
- 150 g all-purpose flour
- 250 g whole eggs (approx. 5 eggs)
Egg Wash
- 50 g whole egg
- 50 g egg yolks
Pastry Cream
- 350 g whole milk
- 60 g whole eggs
- 50 g sugar
- 35 g pastry cream powder (or cornstarch as an alternative)
Praliné Mousseline Cream
(To be made using the pastry cream above)
- 500 g pastry cream
- 150 g unsalted butter, softened (beurre pommade)
- 25 g hazelnut paste
- 150 g praline paste (hazelnut or mixed almond-hazelnut)
Finishing
- Sufficient quantity of icing sugar (for dusting the finished pastry)
Choux Pastry – Preparation and Piping for Paris-Brest
Choux Pastry Recipe
Ingredients:
- 250 g water
- 3 g fine salt
- 5 g sugar
- 100 g unsalted butter
- 150 g all-purpose flour
- 250 g whole eggs (approx. 5 eggs, beaten and strained)
Method:
- In a medium saucepan, bring the water, salt, sugar, and butter to a full boil. Stir occasionally to ensure the butter is completely melted before boiling.
- Remove from heat, add the sifted flour all at once, and stir vigorously with a wooden spoon or spatula until the mixture forms a smooth dough that pulls away from the sides of the pan.
- Return the pan to medium heat, and dry the dough for 1–2 minutes, stirring constantly, until a thin film forms at the bottom of the pan.
- Transfer the dough to a mixing bowl or stand mixer. Allow it to cool slightly (around 5 minutes).
- Add the beaten eggs gradually, mixing well between each addition until the dough is smooth, shiny, and holds a soft peak when lifted. The final texture should be supple, not runny.
Piping and Baking the Paris-Brest
- Transfer the choux pastry into a piping bag fitted with a 15 mm plain round tip.
- On a baking sheet lined with parchment paper or a perforated silicone mat, pipe the first ring: a circle of about 18 cm in diameter.
- Pipe a second ring inside the first one, very close to it.
- Pipe a third ring directly on top, over the seam where the first two touch.
- Sprinkle the surface evenly with flaked almonds.
- Pipe a separate, single ring of 16 to 17 cm diameter — this will be used as the inner base during assembly.
- Bake at 180°C (350°F) for approximately 45 minutes, or until the crown is puffed and golden. Do not open the oven during the first 30 minutes.
- Let cool completely before slicing or filling.
Conclusion – A Crown of Tradition and Technique
The Paris-Brest is more than just a dessert—it is a triumph of French pâtisserie that blends tradition, precision, and indulgence into a single, breathtaking creation. From the airy resilience of its choux pastry to the velvety depth of the praline mousseline cream, each element demands care and craft, patience and passion.
Behind its iconic wheel-shaped silhouette lies a story: one that began as a tribute to a cycling race and evolved into a masterpiece savored in the grand salons of Paris and the quiet corners of home kitchens. Reproducing this pastry isn’t simply about following a recipe—it’s about learning to balance heat and humidity, strength and softness, richness and restraint.
Whether you are a seasoned baker or embarking on your first Paris-Brest, the reward is immense. The moment the knife glides through the crisp crown, revealing generous swirls of praline cream, you understand why this dessert has stood the test of time. It’s not only the taste that lingers—it’s the sense of accomplishment, the elegance of the process, and the timeless beauty of French culinary art.
So, let this be more than just another recipe in your collection. Let it be a milestone—a reminder that with the right tools, the right guidance, and a touch of daring, even the most iconic creations are within reach. And above all, that in pastry as in life, it’s the journey toward perfection that brings the deepest pleasure.
Paris-Brest: Questions & Answers
Q: Can I make the Paris-Brest in advance?
A: Yes, you can prepare most components ahead of time. The choux crown can be baked the day before and stored in an airtight container once cooled. The praline mousseline cream should also be made in advance and kept refrigerated. Assemble the Paris-Brest on the day of serving for optimal texture and freshness.
Q: How long does it keep in the fridge once assembled?
A: The finished Paris-Brest keeps well for up to 48 hours in the refrigerator. However, for the best flavor and texture—especially the crispness of the choux—it is recommended to enjoy it within 24 hours of assembly.
Q: Can I freeze it?
A: You can freeze the choux pastry alone, either baked or unbaked (piped and frozen raw, then baked straight from frozen). However, the assembled Paris-Brest is not ideal for freezing, as the mousseline cream may split and the texture will suffer upon thawing.
Q: Can I replace the praline with another flavor?
A: Absolutely. While hazelnut praline is traditional, you can substitute it with almond praline, pistachio paste, or even incorporate coffee or salted caramel for a contemporary twist. Just be sure to maintain the cream’s texture and balance the sweetness accordingly.
Q: My choux pastry collapsed after baking. What went wrong?
A: The most common causes are undercooking or opening the oven too early, which releases steam before the structure has set. Make sure to bake at the correct temperature, and never open the oven during the first 30 minutes. The choux should be deep golden and feel hollow when gently tapped.
Q: Is it possible to make mini Paris-Brests for individual servings?
A: Yes, and they are stunning! Simply pipe smaller rings—about 6–8 cm in diameter—and adjust the baking time accordingly (typically 25–30 minutes). Mini Paris-Brests are perfect for elegant plating or buffet-style desserts.