The best French recipe for Paris-Brest: a step-by-step guide

Indulging in the world of French cuisine brings forward the enchanting Paris-Brest, a dessert that combines elegance and flavor. Originating from a cycling race, this delightful creation features a ring of choux pastry filled with a rich and creamy praline mousseline. Its texture is light, yet satisfying, making it a beloved treat for any occasion. Follow along this step-by-step guide to master the art of crafting this exquisite dessert, ensuring each bite transports you to a charming Parisian café, where the aroma of freshly baked pastries fills the air, inviting you to indulge in the wonders of French cuisine.

Ingredients

• For the choux pastry:
• 1 1/2 ounces (45ml) water
• 2 1/2 ounces (6 tablespoons; 70g) sugar
• 2 ounces (about 3 tablespoons; 60g) light corn syrup
• 1 cup (120g) all-purpose flour
• 4 eggs
• Pinch of salt
• For the praline cream:
• 1 cup (250ml) heavy cream
• 1/2 cup (120g) pastry cream
• 1/4 cup (60g) hazelnut praline paste
• Powdered sugar for dusting

Instructions for French recipe

Preparing the choux pastry

1. In a saucepan, combine the water, salt, sugar, and light corn syrup. Bring to a boil over medium heat.
2. Once boiling, remove from heat and add the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
3. Let the dough cool for about 5 minutes before adding the eggs. Incorporate the eggs one at a time, ensuring each is fully mixed in before adding the next.

Piping the pastry

1. Preheat the oven to 400°F (200°C).
2. Using a piping bag fitted with a large round nozzle, pipe the dough in a continuous circle to form a ring, about 2 inches wide, on a baking sheet lined with parchment paper.
3. Brush the top of the pastry with an egg wash for a golden finish.
4. Bake in the preheated oven for about 25-30 minutes or until the pastry is puffed and golden brown. Allow to cool completely on a wire rack.

Making the praline cream

1. In a mixing bowl, whip the heavy cream until soft peaks form.
2. In another bowl, mix the pastry cream with the hazelnut praline paste until well combined.
3. Fold the whipped cream into the praline mixture gently to maintain its lightness.

Assembling the French Paris-Brest

1. Once the pastry has cooled, carefully slice the ring horizontally in half.
2. Fill the bottom half generously with the praline cream using a piping bag.
3. Place the top half back on and dust with powdered sugar to finish.
4. Serve and indulge in this delightful French pastry!

For more tips and variations, visit Spatula Desserts or check out these recipes on NYT Cooking.

When diving into the world of French pastry, there are few treats as captivating as Paris-Brest. This ring-shaped dessert not only delights the taste buds but also showcases the skill of making light, crispy choux pastry. By following a step-by-step guide, anyone can master the technique required to create this iconic dish. From crafting the rich praline mousseline cream to expertly piping the beautiful pastry, each phase contributes to the overall experience. The Paris-Brest serves as a testament to French culinary art, symbolizing both creativity and tradition. Moreover, its unique structure—often resembling a bicycle wheel—pays homage to the cycling race between Paris and Brest, highlighting its cultural significance. As you embark on this delectable journey, remember that making a Paris-Brest is not just about enjoying a dessert; it is about embracing the history and the craftsmanship behind every delicious bite.