Paris Brest Recipe

I always get excited when I make a Paris Brest. It looks so fancy, but it’s really just a fun pastry ring. It’s one of those desserts that makes everyone stop and stare.

The choux pastry is light and crisp, and the filling is creamy and rich. I like how the almonds on top add that little crunch. It feels like something straight from a bakery.

My family loves when I bring this to the table. It’s perfect for special days or when I want to treat myself. And even though it looks tricky, it’s easier than it seems.

So, let’s bake this Paris Brest together. You’ll see how simple and fun it can be. And when it’s done, you’ll feel like a real pastry chef.

Why You’ll Love This Paris Brest Recipe

• Classic French Pastry: Paris Brest is one of the most beloved pastries in French cuisine, and making it at home will transport you straight to a Parisian patisserie.
• Delicate & Flaky: The choux pastry has a golden, crunchy exterior and a soft, airy interior, filled with a rich hazelnut mousseline cream.
• Perfect for Special Occasions: With its beautiful ring shape and elegant presentation, Paris Brest is perfect for celebrations, birthdays, or afternoon teas.
• Homemade Hazelnut Flavor: The addition of hazelnut butter in the mousseline takes this pastry to a whole new level, bringing a warm, nutty flavor that pairs perfectly with the pastry’s lightness.
• Impressive Yet Simple: While the Paris Brest looks complex, it’s made with basic ingredients. The secret lies in the technique, and this recipe breaks it down to make it easy to follow.

Required Kitchen Tools

• Saucepan: For making the choux pastry and the hazelnut cream filling.
• Whisk: To mix the ingredients together and ensure smoothness.
• Piping Bags & Tips: To pipe the choux pastry into a ring shape and fill it with the hazelnut mousseline.
• Baking Sheet: For baking the choux pastry.
• Stand Mixer or Hand Mixer: For beating the cream and creating the hazelnut mousseline.
• Wire Rack: For cooling the choux pastry after baking.

Ingredients

This Paris Brest recipe has two main components: the choux pastry and the hazelnut mousseline. I’ll guide you through each part, making sure you get all the details right!

Choux Pastry Ingredients

Choux pastry is the base of the Paris Brest, and its unique ability to puff up beautifully when baked is what gives this pastry its signature texture.

• 190g Plain Flour: All-purpose flour will do perfectly here.
• 100ml Milk: Full-fat milk works best for a creamy texture.
• 1 tsp Caster Sugar: A small amount of sugar helps balance the savory flavor of the pastry.
• 120g Butter: Use unsalted butter, cubed, to give the pastry a rich, buttery taste.
• 5 Beaten Eggs: Eggs help bind the dough and create that signature puff.
• Icing Sugar: For dusting over the top once baked.

Craquelin Ingredients

Craquelin is a crunchy, sugary topping for the choux pastry that adds an extra layer of texture. It’s an optional but delicious addition!

• 100g Butter: Softened butter will blend easily with the other ingredients.
• 120g Light Brown Sugar: Adds a rich caramelized flavor to the topping.
• 80g Plain Flour: To create the structure of the craquelin.
• 40g Hazelnuts (Blitzed until fine): Finely ground hazelnuts give the topping a unique nutty flavor that complements the hazelnut filling.

Hazelnut Mousseline Ingredients

The star of this pastry is the hazelnut mousseline, a smooth, creamy filling made with hazelnut butter.

• 300ml Milk: Use full-fat milk for a creamy consistency.
• 5 Egg Yolks: We’ll save the whites for another recipe! The yolks provide richness to the cream.
• 60g Caster Sugar: To sweeten the mousseline without overpowering the hazelnut flavor.
• 30g Cornflour: To thicken the cream and give it a smooth texture.
• 150g Hazelnut Butter: This will bring the signature hazelnut flavor that Paris Brest is famous for.
• 225g Softened Butter: For the creamy, rich texture of the mousseline.

Variations for Paris Brest

• Chocolate Twist: Add a bit of cocoa powder to the mousseline or drizzle melted chocolate over the top for a chocolate-hazelnut version of this classic pastry.
• Coffee Flavor: For a coffee-infused Paris Brest, mix in a tablespoon of instant espresso powder into the cream mixture.
• Other Nuts: If you don’t have hazelnuts or simply prefer another nut, almonds or pistachios can be substituted for a different flavor profile.
• Fruit Filling: Add a touch of fresh fruit, like raspberries or strawberries, to the mousseline for a fruity contrast to the rich hazelnut cream.

Step-by-Step Instructions for Paris Brest

Step 1: Making the Choux Pastry

Choux pastry is surprisingly easy to make, but it requires patience and attention. Here’s how to prepare it:

1.1. Prepare the Choux Pastry Dough

1. In a medium saucepan, combine milk, butter, and caster sugar. Place over medium heat and stir until the butter is melted and the mixture is just about to boil.
2. Remove the saucepan from the heat, and stir in the plain flour all at once. Stir vigorously with a wooden spoon until the dough comes together and forms a smooth ball. Continue stirring for another 2-3 minutes to dry out the dough.
3. Let the dough cool for a few minutes. Then, add the beaten eggs, one at a time, mixing well after each addition until the dough is smooth and glossy.

1.2. Pipe the Choux Pastry

1. Preheat your oven to 200°C (390°F).
2. Line a baking sheet with parchment paper and draw a ring on it as a guide for the size of the Paris Brest. The ring should be about 8 inches (20 cm) in diameter.
3. Transfer the dough to a piping bag with a large round tip. Pipe the dough into the ring shape, ensuring that the dough is smooth and evenly distributed. Pipe a second layer of dough on top of the first one to create a double ring.
4. For an extra crispy texture, pipe small dollops of craquelin dough on top of the pastry rings before baking.

1.3. Bake the Choux Pastry

1. Place the baking sheet in the oven and bake for 20-25 minutes or until the choux pastry is golden brown and puffed up. Do not open the oven door during the first 15 minutes of baking to avoid deflating the pastry.
2. Once baked, let the pastry cool completely on a wire rack.

Step 2: Preparing the Hazelnut Mousseline

2.1. Make the Pastry Cream

1. In a saucepan, heat the milk over medium heat until it is just about to boil.
2. Meanwhile, whisk the egg yolks, caster sugar, and cornflour in a bowl until smooth.
3. Gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the cream thickens.
4. Once thickened, remove from the heat and let it cool slightly.

2.2. Add the Hazelnut Butter

1. Stir in the hazelnut butter into the warm pastry cream. Mix well until smooth and fully incorporated.
2. Let the pastry cream cool completely. Once cooled, transfer the cream to a mixing bowl and beat in the softened butter until the mixture becomes light, fluffy, and smooth.

Step 3: Assembling the Paris Brest

1. Once the choux pastry is completely cool, use a serrated knife to slice the pastry ring in half horizontally.
2. Pipe or spoon the hazelnut mousseline onto the bottom half of the pastry ring. You can also fill the center of the ring for an extra creamy bite!
3. Place the top half of the pastry over the filling, gently pressing it down to secure it.
4. Dust the top with icing sugar for a beautiful finish.

How to Serve Paris Brest

Paris Brest is a show-stopping dessert that pairs wonderfully with a hot beverage, such as:

• Coffee or Espresso: The rich hazelnut cream pairs beautifully with a strong cup of coffee or espresso.
• Tea: A delicate Earl Grey or chamomile tea complements the pastry’s flavors and provides a light, refreshing contrast.

You can serve Paris Brest as part of a dessert spread or as the centerpiece of an afternoon tea. It’s guaranteed to be a crowd-pleaser!

Storing Paris Brest

• Leftover Pastry: Store the choux pastry in an airtight container at room temperature for up to 1-2 days. However, it is best enjoyed fresh to retain its crispy texture.
• Filled Paris Brest: If you’ve already filled the pastry, refrigerate it and consume it within 1-2 days. The filling will soften the pastry slightly, but it will still be delicious.

Nutrition

Nutrient	Per Serving
Calories	450 kcal
Fat	25g
Carbohydrates	50g
Protein	5g
Fiber	2g
Sugar	25g

Conclusion

Making Paris Brest from scratch might seem like an ambitious project, but with this detailed guide, you can create this stunning French pastry in your own kitchen. The combination of crisp choux pastry and rich hazelnut mousseline is a winning flavor that will make any occasion extra special. Whether you’re celebrating or simply indulging in a moment of pastry perfection, Paris Brest is a treat that brings joy with every bite.