Paris Brest

How to Make Paris Brest

Step 1: Make the Custard (Ahead of Time)

1. Whisk eggs, egg yolk, and sugar until pale and thick.

2. Add cornstarch, flour, and salt; whisk until smooth.

3. Heat milk until hot but not boiling.

4. Temper eggs with a small amount of hot milk, then return mixture to saucepan.

5. Cook over medium-low heat, whisking constantly, until thick and pudding-like (7–9 minutes).

6. Remove from heat, whisk in vanilla, cover with plastic wrap directly on the surface, and refrigerate until chilled.

Step 2: Make the Choux Pastry

1. Preheat oven to 425°F (220°C).

2. Heat butter, water, sugar, and salt until simmering.

3. Remove from heat, add flour, and stir until combined.

4. Return to low heat and stir for 1–2 minutes until dough pulls away from pan.

5. Remove from heat and add eggs one at a time, mixing thoroughly after each.

6. Dough should be thick, glossy, and paste-like.

Step 3: Shape and Bake

1. Draw a 9-inch circle on parchment paper; flip over.

2. Spoon or pipe dough around the circle, forming a continuous ring.

3. Bake at 425°F for 10 minutes, then reduce to 375°F (without opening the oven).

4. Continue baking 20–25 minutes until deep golden.

5. Pierce gently to release steam, then let rest in turned-off oven with door ajar for 15 minutes.

6. Cool completely on a wire rack.

Step 4: Make the Whipped Cream

1. Whisk cream on high speed until thickened.

2. Add powdered sugar and vanilla.

3. Continue whipping until soft peaks form.

Step 5: Assemble the Paris Brest

1. Slice the pastry wreath horizontally.

2. Spoon custard into the bottom halves.

3. Top with whipped cream.

4. Replace top half and dust generously with powdered sugar.

What to Serve With Paris Brest

• Coffee or espresso

• Hot tea

• Fresh berries

• Champagne or sparkling wine

Tips for Success

• Don’t open the oven while baking

• Whisk custard constantly to avoid lumps

• Chill custard completely before assembling

• Assemble shortly before serving for best texture

Storage Instructions

• Store assembled Paris Brest in the refrigerator for up to 24 hours

• Unfilled pastry can be stored at room temperature for 1 day

• Custard can be made 2 days ahead

General Recipe Information

• Cuisine: French

• Course: Dessert

• Difficulty: Intermediate

• Prep Time: 45 minutes

• Bake Time: 35 minutes

• Yield: 8–10 servings

Frequently Asked Questions

Can I make this the night before?

Yes—prepare components ahead and assemble the day of serving.

Why didn’t my choux puff?

The dough may have been too wet, or the oven temperature too low.

Can I pipe instead of spooning?

Absolutely! Piping gives a more polished look.

Is this very sweet?

No—it's balanced, creamy, and light.

Conclusion

Paris Brest is one of those desserts that feels like a celebration all on its own. Elegant, creamy, and surprisingly doable, it’s perfect for holidays, dinner parties, or anytime you want to impress without panic. Once you make it, you’ll realize—this French classic isn’t intimidating at all.