A Paris-Brest is one of the most elegant and comforting classic pastries you can serve on a dessert table. Its circular shape, inspired by the famous cycling race between Paris and Brest, symbolizes a bicycle wheel. What makes this pastry irresistible is the combination of crisp choux pastry, toasted almonds, and a silky cream filling that melts smoothly with each bite. It is airy, rich, and beautifully balanced, making it suitable for celebrations, gatherings, or simply as a weekend baking project.
The version shown here has a golden choux ring baked with sliced almonds on top and filled generously with a velvety buttercream-like filling. The result is a dessert that looks impressive but is surprisingly achievable at home.
Ingredients
For the pastry
1 cup water
1/2 cup butter
1 tablespoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
Sliced almonds for topping
For the cream filling
1 1/2 cups milk
1/2 cup sugar
3 egg yolks
3 tablespoons cornstarch
1 teaspoon vanilla
1/2 cup butter, softened
1/3 cup powdered sugar
Preparing the Choux Ring
Begin by heating water, butter, sugar, and salt in a saucepan over medium heat. Once the mixture comes to a boil and the butter has fully melted, add the flour all at once. Stir quickly using a wooden spoon until the dough forms a ball and pulls away from the sides of the pan. This step cooks the flour and gives the pastry its structure.
Remove the pan from the heat and allow the dough to cool slightly. Add the eggs one at a time, mixing thoroughly after each addition. The dough should become smooth, glossy, and pipeable. If it feels too thick, continue mixing until the texture softens.
Prepare a baking sheet by lining it with parchment paper. Pipe the dough into a ring shape, making it thick and even so it bakes into a stable base for the cream. You can pipe one or two rings on top of each other for extra height. Sprinkle sliced almonds over the top for a crunchy finish.
Bake the ring in a preheated oven at 190°C. After about 30 to 35 minutes, the pastry will be puffed, golden, and crisp. Turn the oven off, open the door slightly, and let the ring cool inside for a few minutes. This prevents it from collapsing. Transfer it to a rack to cool completely before filling.
Making the Cream Filling
Warm the milk in a saucepan over medium heat until it begins to steam. In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth and pale. Slowly pour the warm milk into the egg mixture, whisking constantly to prevent curdling.
Return the mixture to the saucepan and cook it over medium heat, whisking continuously. The custard will begin to thicken and turn silky. Remove it from the heat and add the vanilla. Spread the custard in a shallow dish, cover it with plastic wrap touching the surface, and allow it to cool completely.
In a mixing bowl, beat the softened butter with powdered sugar until creamy and smooth. Once the custard has cooled, blend it into the butter mixture gradually. The result is a rich, fluffy cream that pipes beautifully into the choux ring.
Assembling the Dessert
Carefully slice the cooled pastry ring horizontally using a serrated knife. Lift off the top half and set it aside. Pipe the cream generously onto the bottom half, creating swirls or layers depending on your preference. The cream should be thick enough to hold its shape but soft enough to melt on the tongue.
Place the top part of the pastry back into position and gently press so it adheres without squashing the filling. The toasted almonds give the ring a rustic texture and a slight nuttiness that complements the cream perfectly.
Flavor and Texture
The finished pastry is light but indulgent. The choux shell is crisp on the outside yet airy inside, allowing it to hold a generous amount of cream. The toasted almonds add subtle crunch and a nutty aroma. The filling is smooth, rich, and silky, balancing sweetness with a delicate vanilla flavor.
Every slice reveals the contrast between the golden pastry and the creamy interior. It’s the kind of dessert that feels luxurious without being heavy, making it ideal after a meal or as part of an afternoon spread.
Serving Suggestions
Serve the Paris-Brest slightly chilled or at room temperature. A light dusting of powdered sugar on top can add a touch of elegance. It pairs well with coffee, tea, or even a cold glass of milk. For gatherings, slice it just before serving to keep the layers neat.
Storage
Keep the assembled pastry in the refrigerator for up to two days. Because the cream is delicate, it’s best enjoyed the day it is made. If preparing ahead, you can bake the choux ring in advance and store it in an airtight container, then fill it shortly before serving.