The Paris-Brest, a delightful French pastry, has a fascinating history that dates back to 1910. Created to commemorate the Paris-Brest-Paris bicycle race, this dessert’s circular shape symbolizes a bicycle wheel. It’s not just its unique origin that makes it special; the combination of airy choux pastry and rich praline cream is simply irresistible.
I first fell in love with the Paris-Brest during a trip to a quaint patisserie in Paris. The delicate balance of flavors and textures captivated me, and I knew I had to recreate it at home. Whether you’re a seasoned baker or a novice, this recipe will guide you through crafting your own Paris-Brest, bringing a touch of French elegance to your kitchen.
Ingredients
To create an authentic Paris-Brest, we need to gather a few key ingredients. Below, I’ve organized them into three sections: For The Choux Pastry, For The Praline Paste, and For The Mousseline Cream.
For The Choux Pastry
- 1 cup water
- 1/2 cup unsalted butter, cut into pieces
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 1 egg, for egg wash
For The Praline Paste
- 1 cup granulated sugar
- 1 cup hazelnuts, roasted and peeled
- 1/2 cup almonds, roasted and peeled
- 1 cup whole milk
- 3 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1/2 cup unsalted butter, softened
- 1/3 cup praline paste (from above)
Special Equipment
To create an authentic Paris-Brest, having the right equipment is essential. Here are the tools you’ll need to ensure your pastry turns out perfect:
- Piping Bag with Star Tip: To pipe the choux pastry into the traditional ring shape.
- Silicone Baking Mat or Parchment Paper: To prevent sticking and ensure even baking on your baking sheets.
- Large Baking Sheet: For baking the choux ring.
- Saucepan: For preparing both the choux pastry and praline paste.
- Stand Mixer or Hand Mixer: To efficiently whisk the Mousseline cream.
- Fine Mesh Sieve: For sifting flour to avoid lumps in the choux pastry.
- Candy Thermometer: To achieve the precise temperature for the praline paste.
- Cooling Rack: To cool the choux pastry evenly, avoiding sogginess.
- Offset Spatula: For spreading the praline paste smoothly.
Having these tools on hand will streamline the process and help you create a Paris-Brest that’s as close to the patisserie version as possible.
Directions
Follow these steps to craft an exquisite Paris-Brest. The process is detailed, so take your time.
Making The Choux Pastry
- Preheat oven to 375°F (190°C). Line a baking sheet with a silicone mat.
- In a saucepan, combine 1 cup water, 8 tablespoons unsalted butter, 1 tablespoon sugar, and 1/2 teaspoon salt. Bring to a boil over medium heat.
- Remove from heat. Add 1 cup all-purpose flour all at once, stirring vigorously until the mixture pulls away from the sides of the pan.
- Return the pan to low heat, stirring continuously for about 2-3 minutes to dry the dough slightly.
- Transfer the dough to a mixing bowl. Let it cool for 5 minutes.
- Beat in 4 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and glossy.
- Transfer the dough to a piping bag fitted with a large round tip.
- Pipe a circular ring onto the prepared baking sheet, about 8 inches in diameter.
- Bake for 25-30 minutes or until golden brown and puffed. Cool on a wire rack.
Making The Praline Paste
- In a heavy-bottomed skillet, combine 1 cup granulated sugar and 1/4 cup water. Cook over medium heat until the sugar dissolves and turns a deep amber color, about 10 minutes.
- Add 1 cup chopped hazelnuts and 1 cup chopped almonds to the caramel. Stir until fully coated.
- Pour the mixture onto a silicone mat or greased baking sheet to cool completely.
- Once cooled, break the praline into pieces and process in a food processor until it forms a smooth paste. This may take several minutes.
Making The Mousseline Cream
- In a medium saucepan, whisk together 1/2 cup granulated sugar, 1/4 cup cornstarch, and a pinch of salt.
- Gradually add 2 cups whole milk, whisking continuously to avoid lumps.
- Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for 2 minutes then remove from heat.
- In a separate bowl, beat 4 egg yolks. Add a small amount of the hot milk mixture to the yolks, whisking constantly to temper them.
- Return the yolk mixture to the saucepan, and cook over low heat until it thickens further, about 2 minutes.
- Remove from heat and stir in 1 teaspoon vanilla extract and 8 tablespoons unsalted butter until smooth.
- Let it cool, then fold in the prepared praline paste.
- Carefully slice the choux pastry ring in half horizontally.
- Pipe the mousseline cream onto the bottom half of the choux ring, using a star-shaped tip for a decorative touch.
- Place the top half of the choux ring over the cream.
- Dust with powdered sugar and garnish with slivered almonds, if desired.
- Refrigerate for at least 1 hour to set before serving.
Tips for the Perfect Paris Brest
Use the Right Flour
For the best texture, use high-quality all-purpose flour. It’s critical for creating a stable choux pastry that puffs up perfectly. A good brand can make all the difference in the final product.
Measure Ingredients Accurately
Precision is key in baking. Use a digital scale to measure your ingredients. Small deviations can result in a choux pastry that doesn’t rise correctly or a cream that’s too runny or too stiff.
Mastering the Dough
When cooking the dough on the stovetop, ensure it forms a ball that pulls away from the sides of the pot. This step is vital for removing excess moisture and ensuring a light, airy pastry.
Properly Piping the Dough
Use a large star tip to pipe the dough into circular shapes. This not only replicates the traditional Paris-Brest look but also allows the pastry to expand uniformly during baking.
Check Oven Temperature
Preheat your oven to the right temperature before putting the dough in. An oven thermometer can be a helpful tool to ensure accuracy. The oven should be hot enough to cause rapid steam formation in the choux but not so hot that it burns the outside before the inside is cooked.
Avoid Opening the Oven Door
Resist the temptation to open the oven door while the choux pastry is baking. Each time you open the door, you let out precious heat and steam, which can cause the pastry to deflate.
Cooling the Pastry
After baking, turn off the oven and let the pastry cool inside with the door slightly ajar. This gradual cooling process helps prevent the pastry from collapsing. You can use a wooden spoon to keep the door ajar.
Making Praline Paste
For an authentic praline paste, roast your hazelnuts until they’re golden brown, and blend them into a smooth paste. This will enhance the nutty flavor, adding depth to the cream filling.
Mousseline Cream Consistency
Achieve the ideal Mousseline Cream by carefully adding cold butter to the pastry cream while whisking. It should be smooth, rich, and hold its shape well enough to be piped.
Assembling with Precision
When slicing the pastry ring, use a serrated knife for a clean cut. Pipe the cream generously, ensuring even coverage. This ensures every bite is perfect.
Finishing Touches
Dust with powdered sugar right before serving for a classic Paris-Brest look. You can also add slivers of toasted almonds for an extra crunch.
By following these tips, you’ll create a Paris Brest that’s as visually stunning as it is delicious.
Storage Instructions
Storing your freshly made Paris-Brest properly ensures it maintains both its flavor and texture. Here are the steps I follow to keep this delightful pastry at its best:
- Cool Completely: Allow the Paris-Brest to cool completely before storage. This prevents condensation, which can make the choux pastry soggy.
- Refrigerate in An Airtight Container: Place the cooled pastry in an airtight container. This helps to retain moisture in the cream filling while keeping the choux pastry crisp. Store the container in the refrigerator if you plan to consume the pastry within 1 to 2 days.
- Separate Components for Longer Storage: If you need to store the Paris-Brest for more than 2 days, I recommend keeping the choux pastry and the filling separate. Store the choux rings in an airtight container at room temperature, and refrigerate the Mousseline Cream in an airtight container for up to 3 days.
- Freeze for Extended Storage: For longer storage, you can freeze the choux pastry. Place the rings in a single layer on a baking sheet and freeze until solid. Transfer the frozen rings to a ziplock bag or airtight container and store in the freezer for up to 2 months. Thaw at room temperature and re-crisp in a preheated 350°F oven for a few minutes before filling.
- Reassemble Before Serving: If you have stored the components separately, reassemble the Paris-Brest before serving. Fill the choux rings with the Mousseline Cream just before enjoying to ensure the best texture and flavor.
Conclusion
Crafting a Paris-Brest at home can be a rewarding culinary adventure. By following the detailed recipe and tips I’ve shared you’ll be well on your way to mastering this exquisite French pastry. Remember to use high-quality ingredients and pay close attention to the techniques for the best results.
Proper storage is key to maintaining the Paris-Brest’s delightful taste and texture. Whether you’re refrigerating or freezing make sure to follow the guidelines and reassemble before serving.
Enjoy the process and savor every bite of your homemade Paris-Brest. Happy baking!