“Life is like riding a bicycle. To keep your balance, you must keep moving.” ― Albert Einstein.

I love food with a story behind it … don’t you !

The Paris brest ( pronounced Pah-ree- brehst) was first made to honour the 1200 km bicycling race from Paris to brest. Choux pastry was baked in rounds and filled with a praline cream – the dessert that resulted was meant to look like the wheels of a bike ! The dessert gained popularity around the world over the years and how could it not! Its utterly irresistible!

And its one of those desserts that looks fancy but is not that difficult to make . All you need is some Choux pastry and some whipped cream. If you have never made choux pastry , you should give it a chance. It barely takes any time to make the stove top dough. Choux gives a crisp shell and hollow insides ,perfect for filling and making into cream puffs, profiteroles, eclairs … and case in point, Paris Brest!

I have used the same basic choux pastry or pate choux recipe that I had shared previously as it has never let me down . I have piped it into two 5 inch rings , but you can double the recipe for more , or just make one large Paris Brest. Traditionally , it is sprinkled with sliced almonds and dusted with icing sugar. I did the same , and for the filling chose a coffee whipped cream !

Paris Brest

An easy version of the iconic French dessert with crisp and light choux pastry filled with some coffee whipped cream !

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings 3 servings

Ingredients

  

• 120 or 1/2 ml cups water
• 56 or 1/4 grams cups unsalted butter
• 62 or 1/2 grams cups all purpose flour
• 1/2 tsp salt
• 1 tsp sugar granulated
• 2 Eggs

For the assembly:

• 120 or 1/2 ml cups whipping cream heavy or , cold
• 1 tsp coffee instant powder
• 1 tablespoon sugar granulated
• a handful almonds sliced (optional)
• 2 tablespoons milk egg or beaten
• 1 - 2 tablespoons icing sugar

Instructions

 

• Preheat your oven to 200 C/ 400 F . Line a baking tray with parchment. To make it easier, draw an outline of the circle in the size you want to pipe on the parchment , and turn it over so you can still see the outline.
• In a heavy bottomed saucepan, heat the butter and water until the butter melts and it starts to boil.
• Add the flour, sugar and salt and heat on medium low while stirring with a wooden spoon. Keep heating and stirring until a film forms on the bottom of the pan and the mixture forms a smooth ball. This will take about 3-4 minutes.
• Take off heat and cool for 3-5 minutes.
• Mix in the eggs , one at a time, mixing after each egg until fully incorporated.
• Stop mixing when the dough is smooth and holds a peak when touched.
• Fill into a pastry bag fitted with a wide round tip or snip off the end to make a 1-2 cm opening.
• Pipe a circle along the marked outline and then pipe one more circle on top of that.
• Sprinkle the almonds on top and using a pastry brush or spoon , brush milk (or beaten egg) on top and sides. Smoothen any irregularities.
• Bake at 200 C/400 F for 15 minutes and then at 180 C/ 350 F for 35-40 minutes. The tops will be well browned. Switch off the oven, but let it rest in the oven with door slightly ajar for 10 minutes.
• Cool completely and slice horizontally into two using a sharp knife.
• While the pastry is cooling, whip up the cream, coffee and sugar until stiff peaks.
• Slice the cooled choux horizontally into two , pipe the whipped cream into bottom half and place the top half on top. Dust with icing sugar to serve.

Notes

Step by step Tutorial :

For the choux :

 

 

For the assembly :

 

 

Also:

• You can store the Paris brest in an airtight container or covered with cling wrap for upto 2 days. It is freshest the day its made.
• For more information about choux, you might want to see this post .
• The beaten egg or milk is for even browning on top. I used milk as I didn't want to crack open another egg just for a tablespoon.
• Even if you feel the pastry is puffed up and browning, bake for atleast 45 minutes in total as the insides have to hollow out and dry. Also, do not open the oven atleast for the first 25 minutes.
• Do not pipe thin circles as they will not puff up enough to cut and fill.
• Fill the pastry just before serving to maintain the crispness of the shell.
• Remove any wet dough after slicing the rings , before filling.

 

 

I thought the Paris Brest looked elegant and pretty - my shoddy piping not withstanding (and didn't I tell you I can not get perfect circles ever!) .

When made fresh, the Paris Brest has a crisp shell that gives away to the lightness of all that whipped cream. Or you could fill it with some smooth pastry cream in flavours of your choice. If you have it after a few hours or the next day, it goes all soft.... but still equally delicious!