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The first time I laid eyes on a Paris–Brest, I was mesmerized by its golden-brown, ring-shaped beauty, like a crown all its own. This delightful pastry, filled to the brim with rich, velvety pastry cream and adorned with fluffy whipped cream, takes indulgence to a whole new level. The blend of textures—from the crispy exterior to the creamy filling—creates a symphony of flavors that dance on your palate.

What I love most about making this decadent treat is how impressively simple it can be, despite its elegant appearance. After a long week of fast food takeout, creating this masterpiece in my own kitchen felt like a triumphant return to home-cooked joy. And trust me, the effort is more than worth it when you see the smiles on your loved ones’ faces. So roll up your sleeves and let’s dive into crafting this classic dessert that will transform your baking routine into a gourmet experience!

Why is Paris–Brest a must-try dessert?

Decadent Delight: This Paris–Brest is a heavenly combination of textures, with a crispy pastry exterior that gives way to rich, creamy fillings.

Versatile & Customizable: Feel free to experiment by infusing flavors into the pastry cream or whipped topping!

Impressive Appearance: Its ring shape and dusting of powdered sugar make it a showstopper at any gathering, ensuring you’re the talk of the table.

Crowd-Pleasing Flavor: The blend of buttery notes, sweetness, and a hint of vanilla creates a flavor profile that everyone will adore.

Satisfying Satisfaction: Finally, there’s nothing quite like the pride of baking a classic French pastry at home. Ready to impress? Check out more tips for mastering pastries in my guide to homemade pastries.

Paris–Brest Ingredients

For the Choux Pastry
• 1 cup water – Essential for creating steam that helps the pastry rise beautifully.
• ½ cup unsalted butter – Adds richness and flavor, so use high-quality butter for the best results.
• 1 teaspoon sugar – A hint of sweetness balances the savory elements of the pastry.
• ½ teaspoon salt – Enhances the overall flavor of the pastry.
• 1 cup all-purpose flour – The base of the dough; sift it for a lighter texture.
• 4 large eggs – Provides structure and moisture; room temperature eggs work best for incorporation.

For the Pastry Cream
• 2 cups whole milk – The creamy foundation for your pastry cream, delivering richness and flavor.
• 3 large eggs – Adds stability and richness; make sure they’re fresh for the best taste.
• ⅔ cup granulated sugar – Sweetens the pastry cream; feel free to adjust to your liking.
• ¼ cup cornstarch – Thickens the custard without altering the flavor; essential for a perfect texture.
• ¼ cup all-purpose flour – Adds creaminess while helping set the filling.
• ⅛ teaspoon salt – A small detail that enhances overall flavor.
• 1 teaspoon vanilla extract – Infuses a warm, comforting aroma that elevates the pastry cream.

For the Whipped Cream
• 2 cups heavy whipping cream – Creates a lush, silky topping; chill before whipping for best results.
• ¼ cup powdered sugar – Lightens the sweetness of the cream, add more or less according to taste.
• 1 teaspoon vanilla extract – Enhances the fluffy whipped cream with a joyful flavor burst.
• Additional powdered sugar – For dusting the finished Paris–Brest before serving, adding that final touch of elegance.

Now you’re armed with the perfect ingredients to craft your own Paris–Brest. Happy baking!

How to Make Paris–Brest

Whisk Together: In a large bowl, whisk together the 3 eggs, the extra yolk, and granulated sugar until pale and thick—about 2 minutes is perfect for that creamy texture. Gradually add cornstarch, flour, and salt, whisking until smooth.
Warm Milk: In a saucepan over medium heat, warm the whole milk until steaming, but avoid boiling. Slowly incorporate about ¼ cup of the hot milk into the egg mixture, whisking continuously, then stir in the remaining milk.
Cook Custard: Return this mixture to the saucepan and whisk continuously over medium-low heat for 7–9 minutes, or until thickened to a pudding-like consistency. It should be luscious and velvety!
Chill Custard: Transfer the custard to a bowl, stir in the vanilla extract, cover it with plastic wrap, and refrigerate for 1–2 hours to cool completely.
Preheat Oven: Preheat your oven to 425°F (220°C). Meanwhile, combine unsalted butter, water, sugar, and salt in a saucepan, bringing it to a simmer until the butter melts. Remove from heat.
Mix in Flour: Quickly add the flour to the warm butter mixture and stir vigorously. This should create a sticky dough. Return to low heat for 1–2 minutes until it forms a ball and pulls away from the sides of the pan.
Add Eggs: Let the dough cool slightly before adding the eggs one at a time. Mix well after each addition until the dough is smooth and glossy—it’ll be invitingly sticky!
Prepare Parchment: Trace a 9-inch circle on parchment paper, flip it over, and pipe or scoop mounds of dough along the circle. This will create that signature ring shape.
Bake Pastry: Bake for 10 minutes at 425°F, then reduce the heat to 375°F and continue baking for 20–25 minutes until the pastries are deep golden-brown. Your kitchen will smell amazing!
Release Steam: Once baked, pierce each mound with a toothpick to release steam, turn off the oven, and leave the pastry inside for 15 minutes to dry out and maintain their shape.
Whip Cream: While the pastry cools, whisk the heavy cream until thickened. Add powdered sugar and vanilla, continuing to beat until soft peaks form, creating a fluffy delight.
Assemble: Slice the pastry ring in half horizontally. Fill the bottom half with the pastry cream, then top with whipped cream before placing the upper half back on. Dust generously with powdered sugar for that delightful finishing touch.

Optional: Add a sprinkle of chopped nuts for extra crunch!
Exact quantities are listed in the recipe card below.

Make Ahead Options

These Paris–Brest pastries are not only delicious but also perfect for busy home cooks looking to save time! You can prepare the pastry cream and choux dough up to 24 hours in advance. Just cover the cooled pastry cream with plastic wrap, ensuring it touches the surface to prevent a skin from forming, and refrigerate. For the choux dough, you can also store it in the fridge, tightly wrapped, until you’re ready to bake. When it’s time to finish, pipe and bake the pastries right before filling them with the prepared cream and whipped cream for fresh, heavenly results. Your family will never know how much time you saved!

How to Store and Freeze Paris–Brest

Room Temperature: Serve your Paris–Brest immediately for the best texture, but you can store it at room temperature for up to 2 hours before it begins to lose its freshness.

Fridge: To keep the pastry cream and whipped cream from becoming too soft, store any leftovers in the fridge. Enjoy within 1–2 days for optimal flavor and texture, covering it loosely with plastic wrap.

Freezer: For longer storage, you can freeze the assembled Paris–Brest. Wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 1 month.

Reheating: Thaw in the fridge overnight before serving. To revitalize the texture, warm it gently in a low oven (around 300°F) for 10–15 minutes, but avoid sogginess!

What to Serve with Paris–Brest?

Imagine pairing this delightful pastry with dishes and drinks that elevate every bite and create a memorable meal experience.

Fresh Berries: Tart strawberries or raspberries provide a vibrant contrast that brightens the creamy sweetness of the Paris–Brest.
Rich Hot Chocolate: A cup of velvety hot chocolate not only complements the dessert but enhances its indulgent appeal, perfect for cozy gatherings.
Butter Pecan Ice Cream: Scoop some of this creamy delight alongside your Paris–Brest for a luxurious combination that adds an extra layer of flavor.
Earl Grey Tea: The subtle floral notes of Earl Grey create a lovely balance with the rich custard and whipped cream, making every sip and bite harmonious.
Chocolate Espresso Mousse: For chocolate lovers, this rich dessert paired with the airy pastry provides a decadent finish that satisfies even the sweetest cravings.
Lemon Sorbet: A refreshing palate cleanser, this bright and zesty sorbet cuts through the creaminess, leaving your taste buds ready for another delightful bite.
Champagne or Sparkling Wine: A glass of bubbly elevates the whole experience, adding celebration to your dessert with its effervescent allure.

With these delightful pairings, you’re sure to impress everyone at the table while creating a truly enchanting dining experience!

Paris–Brest Variations

Get ready to elevate your baking experience and put your personal spin on this delightful treat!

Nutty Crunch: Fold in ½ cup of finely chopped hazelnuts or almonds into the pastry cream for a nutty texture and flavor boost.
Chocolate Twist: Melt 4 oz. of dark chocolate and mix it into the custard for a rich, chocolate-infused pastry cream that’s oh-so-decadent.
Dairy-Free Delight: Substitute whole milk with almond or coconut milk and use coconut cream for a dairy-free version that’s still creamy and luscious.
Flavored Whipped Cream: Add a touch of orange or lemon zest to your whipped cream for a refreshing, zesty lift that brings a bright note to the dish.
Coffee Lover’s Cream: Mix 1 tablespoon of instant coffee or espresso powder into the pastry cream for a delightful coffee-infused treat that awakens the senses.
Spiced Touch: Incorporate a pinch of cinnamon or nutmeg into the pastry cream for a warm, comforting flavor that evokes a cozy atmosphere.
Fruit-Infused Filling: Fold in fresh berries or a fruit purée into the whipped cream for a fruity explosion that adds freshness and a pop of color.
Heat it Up: Add a dash of cayenne pepper or chili powder to the pastry cream for an unexpected heat that contrasts deliciously with the sweetness.

Expert Tips for Paris–Brest

Choux Pastry Perfection: Ensure your dough comes together without lumps by mixing vigorously after adding flour. A smooth choux pastry is key for a golden rise!

Egg Temperature Matters: Use room temperature eggs for better incorporation. Cold eggs can hinder the smooth texture of your pastry.

Keep an Eye on Baking: Monitor your pastries closely during the final baking stage. Overbaking can lead to dry, hard pastries, while underbaking may cause collapse.

Cool Gradually: Once baked, don’t rush to take the pastry out. Allowing them to dry in the oven helps maintain their structure, ensuring a perfect Paris–Brest.

Customize Fillings: Feel free to infuse your pastry cream with flavors like coffee or chocolate! This allows you to create your unique twist on the classic Paris–Brest.

Dust Just Before Serving: To keep the powdered sugar from absorbing moisture, dust your Paris–Brest just before serving for that beautiful presentation.

Paris–Brest Recipe FAQs

What type of flour is best for Paris–Brest?
Using all-purpose flour is ideal for this recipe as it provides the right balance of protein and gluten structure necessary for the choux pastry. However, for an even lighter texture, consider using cake flour or a mix of both!

How should I store leftovers?
To keep your Paris–Brest fresh, store any leftovers in the fridge. Cover it loosely with plastic wrap to avoid moisture buildup and enjoy it within 1–2 days. The creamy filling is best when kept at a lower temperature, but consume it quickly for optimal flavor and texture!

Can I freeze Paris–Brest?
Absolutely! To freeze, wrap the assembled Paris–Brest tightly in plastic wrap, followed by aluminum foil. It can be stored in the freezer for up to 1 month. When you’re ready to enjoy, simply thaw it overnight in the fridge. For a little revival, warm it gently in a low oven at 300°F for 10–15 minutes. Just steer clear of overheating to avoid sogginess!

How can I troubleshoot a flat pastry?
If your choux pastry flattens, it might not have cooked long enough in the oven. Be sure to allow enough time for the pastry to create steam, which helps it rise. Alternatively, if your dough was overly wet or your oven temperature was too low, that could lead to a dense pastry. Always trust your instincts, and remember to keep an eye on that oven!

Can my Paris–Brest be made in advance?
Yes, but it’s best to prepare the choux shells in advance and fill them just before serving. Bake the shells, cool them completely, and store in an airtight container at room temperature for up to 2 days. Prepare the pastry cream and whipped cream in advance, then assemble right before you plan to enjoy it for the freshest flavor and texture.

Is Paris–Brest suitable for those with nut allergies?
Yes, if you keep the recipe straightforward without any added nuts, it’s safe for individuals with nut allergies. Just ensure that all ingredients are processed in a nut-free environment to avoid cross-contamination. Always check your ingredients’ labels, just to be cautious!