Paris-Brest
A ring of irresistible indulgence
A crisp choux pastry ring filled with silky hazelnut praline cream and topped with almonds.
One tablespoon = 15 ml; one teaspoon = 5 ml.
About Paris-Brest
Paris-Brest is an elegant French pastry created in 1910 to celebrate the Paris-Brest-Paris bicycle race, which is why it is shaped like a wheel. A ring of choux pastry, crisp and golden outside and light and airy within, is split and filled with a rich, nutty hazelnut praline cream.
The secret is choux of the right consistency, made by adding room-temperature eggs one at a time, baked until deep golden so it holds its shape. A praline custard lightened with whipped cream gives the silky mousseline filling.
Kitchen testing has not been documented for this recipe. Cooking times are estimates and vary with the stove, cookware and batch size. Follow the doneness checks in the method.
Make it work for your kitchen
Also known as Paris Brest, Paris-Brest pastry, Hazelnut praline choux ring.
Original quantities serve 8. Cooking times, pan size and frying-oil depth do not scale, cook in extra batches instead.
Before you start
Bring the eggs to room temperature
Take the eggs out of the fridge in advance. Room-temperature eggs mix into the choux more easily and give the right consistency.
PreparationDraw your ring template
Draw an 18-20 cm circle on the parchment paper, then turn it over so the pencil mark is underneath, to guide your piping.
PreparationMake the cream first
Make the praline and custard first so the custard has time to cool completely while you make and bake the choux.
PreparationSet up the equipment
For Paris-Brest, have these tools clean and ready: Baking tray; parchment paper; saucepan; mixing bowls; whisk; electric hand mixer or stand mixer; piping bags and star nozzle (e.g. 1 cm); ring template (about 18-20 cm) or a drawn circle; cooling rack; fine sieve; blender or food processor; serrated knife. Choose the cooking method before starting and use the tools for that method.
Before cooking
Step-by-step cooking method
1 Roast the hazelnuts; make the praline
Spread 150 g hazelnuts on a tray and roast at 170°C (340°F) for 10-12 minutes. Rub off the skins while warm. Place 150 g sugar in a pan and melt over medium heat until a deep amber caramel forms. Add the roasted hazelnuts to the caramel and mix. Leave to cool and harden, then blend until it becomes a smooth praline paste.
2 Heat the milk; make the custard
In a saucepan, heat 250 ml milk until just simmering. Whisk 4 egg yolks, 60 g sugar and 25 g cornflour until pale and smooth. Pour the hot milk gradually into the egg mixture, whisking, then return it to the pan and cook until thick.
3 Add the praline; cool the custard
Remove from the heat and stir in 150 g hazelnut praline paste and 100 g butter. Mix until smooth. Transfer to a bowl, cover with cling film touching the surface and cool completely.
4 Whip the cream; make the mousseline
Whip 250 ml cold whipping cream to soft peaks. Fold the whipped cream into the cooled praline custard to make a light mousseline cream. Keep the finished cream refrigerated until the choux is completely cool and ready to fill.
5 Preheat the oven; add the eggs
Preheat the oven to 190°C (375°F) and line a baking tray with parchment paper. Bring the water, milk, butter, salt and sugar to the boil. Add the flour all at once and stir until a smooth dough forms, then stir over medium heat for 1-2 minutes until it pulls away from the pan and a thin film forms on the base. Let the dough cool slightly, then beat in the eggs gradually until the dough is glossy, pipeable and falls from the spoon in a thick V; beat the final egg separately and add only as much as needed.
6 Pipe the ring; bake
Pipe a large ring (about 18-20 cm) of choux. Pipe a second ring on top for height. Brush with a little egg wash and sprinkle with 30 g flaked almonds. Bake for 30-35 minutes until deep golden and crisp. Do not open the oven early.
7 Cool completely; slice horizontally
Let the choux ring cool completely on a wire rack. Carefully slice the ring horizontally into two layers.
8 Pipe the cream; assemble and dust
Pipe the praline cream around the bottom ring in a generous layer. Place the top back on and dust with icing sugar. Add a little crushed praline if you like. Chill before serving.
Chef’s tips
- Use room-temperature eggs and add them one at a time to get the right choux consistency.
- Roast the hazelnuts until fragrant for the best flavour.
- Chill the pastry before slicing and filling.
- A piping bag gives a beautiful, professional finish.
- For extra crunch, sprinkle some crushed praline between the cream layers.
Common mistakes & quick fixes
- Choux is flat
- Not enough egg, or the dough was too wet. Add the eggs gradually until glossy and pipeable.
- Soggy pastry
- It was underbaked or the oven was opened early. Bake until deep golden and crisp.
- Custard is lumpy
- It was not cooked enough. Whisk well while it thickens.
- Cream too runny
- Whip the cream to firmer peaks.
- Too sweet
- Use good-quality praline and balance the sweetness.
- Uneven ring
- Use a template and pipe steady circles.
Variations & serving ideas
Chocolate hazelnut: Add a little chocolate hazelnut spread to the cream.
Pistachio or almond: Replace the hazelnuts with pistachios or almonds.
Individual pastries: Make individual Paris-Brest rings or éclairs.
Praline crunch: Add a thin layer of praline crunch for extra texture.
Chocolate drizzle: Drizzle with melted chocolate for a decadent finish.
Perfect result check
| Choux | Golden, crisp and well risen; hollow and light inside, not doughy. |
|---|---|
| Praline cream | Smooth and silky. |
| Flavour | Rich and nutty, not overly sweet. |
| Almonds | Toasted and crisp. |
| Appearance | The ring holds its shape when sliced and looks beautiful with a light dusting of icing sugar. |
Storage & reheating
| Refrigerator | Up to 2 days | Keep in an airtight container to maintain freshness. Best enjoyed chilled or at cool room temperature. |
|---|---|---|
| Slicing | When serving | Slice with a serrated knife for neat slices. |
| Freezer | Not suitable | The cream may separate. |
Know when to change the heat
| Stage | Heat | What to look for |
|---|---|---|
| Hazelnuts | 170°C (340°F) oven | Fragrant and lightly browned after 10-12 minutes. |
| Caramel and custard | Medium heat | Deep amber caramel; custard thick and smooth. |
| Choux ring | 190°C (375°F) oven | Deep golden and crisp after 30-35 minutes. |
Helpful answers before you cook
Why is it called Paris-Brest?
It was created in 1910 to celebrate the Paris-Brest-Paris bicycle race, and its ring shape represents a bicycle wheel.
Why did my choux ring go flat?
The dough was too wet or did not have enough egg, or the oven was opened too early. Bake until deep golden and crisp.
Can I make Paris-Brest ahead?
Yes. Keep it in an airtight container in the fridge for up to 2 days. It is best served chilled or at cool room temperature.
What is praline paste?
It is roasted hazelnuts mixed into amber caramel, cooled and blended until smooth. It flavours the custard for the filling.
