🥨 Paris-Brest: A Timeless French Pastry Filled With Clouds of Praline Cream

Step-by-Step Instructions

1. Make the Choux Pastry

In a saucepan, heat water, butter, sugar, and salt until boiling.
Remove from heat, add flour all at once, and stir until the dough pulls away from the sides.
Return to heat for 1 minute to dry the dough slightly.

2. Add the Eggs

Let the dough cool slightly.
Beat in the eggs one by one until smooth, shiny, and pipeable.

3. Pipe the Paris-Brest Ring

On a baking sheet lined with parchment, pipe a large ring of choux dough.
Pipe a second ring right next to it, touching it, and a third on top to create fullness.
Sprinkle with sliced almonds.

4. Bake

Bake at 375°F (190°C) for 30–35 minutes, until puffed and golden.
Let it cool completely before filling.

5. Prepare the Praline Cream

Heat milk in a saucepan.
Whisk egg yolks, sugar, and cornstarch in a bowl.
Slowly pour the hot milk over the mixture, whisking nonstop.
Return to the saucepan and cook until thickened.
Remove from heat, stir in praline paste, and let cool.
Beat in softened butter until smooth and airy.

6. Assemble the Paris-Brest

Slice the choux ring horizontally.
Pipe the praline cream generously on the bottom half.
Place the top back on and dust lightly with powdered sugar.

7. Serve

Let it chill for 30 minutes, then slice into the wheel and enjoy one of France’s most iconic desserts — crispy outside, creamy inside, and unforgettable in every bite.