Paris-Brest is a classic French dessert made of crisp choux pastry filled with silky praline mousseline cream. Shaped like a wheel, this elegant pastry is as beautiful as it is delicious — perfect for holidays, celebrations, or an impressive tea-time treat.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 45 minsCook Time 35 minsTotal Time 1 hr 20 minsFor the Choux Pastry
½ cup water
½ cup whole milk
7 tbsp unsalted butter
1 tsp sugar
¼ tsp salt
1 cup all-purpose flour
4 large eggs
¼ cup sliced almonds (for topping)
Powdered sugar for dusting
For the Praline Mousseline Cream
1 cup whole milk
3 large egg yolks
¼ cup sugar
2 tbsp cornstarch
½ cup unsalted butter, softened
⅓ cup praline paste (hazelnut or almond)
Make the Choux Pastry
1
Preheat oven to 190°C / 375°F . Line a baking tray with parchment and trace an 18–20 cm (7–8 inch) circle .
In a saucepan, bring water, milk, butter, sugar, and salt to a boil.
Add flour all at once and stir vigorously over medium heat until the dough forms a ball and pulls away from the sides (about 2 minutes).
Let cool slightly. Beat in eggs one at a time , fully incorporating each before adding the next.
Transfer the dough to a piping bag with a large star tip.
Pipe a thick ring over your traced circle. For extra height, you can pipe a second ring just inside the first.
Sprinkle with sliced almonds and bake for 30–35 minutes , or until puffed and golden.
Cool completely on a rack.
Make the Praline Mousseline Cream
2
Heat the milk in a saucepan until just boiling.
In a bowl, whisk yolks, sugar, and cornstarch until light.
Slowly temper the yolks with the hot milk, then return to the pan and cook over medium heat, stirring until thickened (about 2–3 minutes).
Remove from heat and stir in half the butter (50g). Let cool to room temperature.
Once cooled, beat in remaining butter and praline paste until smooth and fluffy.
Assemble the Paris-Brest
3
Slice the choux ring in half horizontally using a serrated knife.
Pipe or spoon the praline cream generously onto the bottom half.
Replace the top and gently press down.
Dust with powdered sugar. Optionally, pipe small rosettes or add hazelnut praline pieces on top for extra flair.
Pairing Suggestions
4
Wine: A nutty Vin Santo or sparkling demi-sec Champagne
Coffee: Café au lait or espresso
Tea: Roasted oolong or hazelnut black tea
Tips & Notes
5
Praline paste is available at specialty stores or can be homemade (blended caramelized nuts).
Ensure the choux pastry is fully baked before removing to prevent collapsing.
Let the assembled Paris-Brest chill for at least 30 minutes before serving for easier slicing.
For extra crunch, fold chopped hazelnuts into the praline cream.
Ingredients For the Choux Pastry
½ cup water
½ cup whole milk
7 tbsp unsalted butter
1 tsp sugar
¼ tsp salt
1 cup all-purpose flour
4 large eggs
¼ cup sliced almonds (for topping)
Powdered sugar for dusting
For the Praline Mousseline Cream
1 cup whole milk
3 large egg yolks
¼ cup sugar
2 tbsp cornstarch
½ cup unsalted butter, softened
⅓ cup praline paste (hazelnut or almond)
Directions Make the Choux Pastry
1
Preheat oven to 190°C / 375°F . Line a baking tray with parchment and trace an 18–20 cm (7–8 inch) circle .
In a saucepan, bring water, milk, butter, sugar, and salt to a boil.
Add flour all at once and stir vigorously over medium heat until the dough forms a ball and pulls away from the sides (about 2 minutes).
Let cool slightly. Beat in eggs one at a time , fully incorporating each before adding the next.
Transfer the dough to a piping bag with a large star tip.
Pipe a thick ring over your traced circle. For extra height, you can pipe a second ring just inside the first.
Sprinkle with sliced almonds and bake for 30–35 minutes , or until puffed and golden.
Cool completely on a rack.
Make the Praline Mousseline Cream
2
Heat the milk in a saucepan until just boiling.
In a bowl, whisk yolks, sugar, and cornstarch until light.
Slowly temper the yolks with the hot milk, then return to the pan and cook over medium heat, stirring until thickened (about 2–3 minutes).
Remove from heat and stir in half the butter (50g). Let cool to room temperature.
Once cooled, beat in remaining butter and praline paste until smooth and fluffy.
Assemble the Paris-Brest
3
Slice the choux ring in half horizontally using a serrated knife.
Pipe or spoon the praline cream generously onto the bottom half.
Replace the top and gently press down.
Dust with powdered sugar. Optionally, pipe small rosettes or add hazelnut praline pieces on top for extra flair.
Pairing Suggestions
4
Wine: A nutty Vin Santo or sparkling demi-sec Champagne
Coffee: Café au lait or espresso
Tea: Roasted oolong or hazelnut black tea
Tips & Notes
5
Praline paste is available at specialty stores or can be homemade (blended caramelized nuts).
Ensure the choux pastry is fully baked before removing to prevent collapsing.
Let the assembled Paris-Brest chill for at least 30 minutes before serving for easier slicing.
For extra crunch, fold chopped hazelnuts into the praline cream.
