🍩 Paris-Brest
Paris-Brest is a French pastry made from a ring of choux dough topped with flaked hazelnuts, baked until crisp and hollow, then split and piped with a rich hazelnut praline cream. The shell is light and crunchy, the filling smooth and nutty-sweet. It is dusted with icing sugar and served in slices or as individual rings.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- Choux pastry from 125 ml water, 60 g butter, 75 g flour and 2 eggs
- 40 g flaked hazelnuts
- 150 g hazelnut praline paste
- 250 ml milk, 2 egg yolks, 50 g sugar, 25 g cornflour
- 100 g soft butter
- Icing sugar for dusting
Method
- Pipe the choux pastry into a 20 cm ring, sprinkle with hazelnuts and bake at 190 °C for 35–40 minutes; cool.
- Cook the milk, yolks, sugar and cornflour into a thick custard, then cool it.
- Beat the butter with the praline paste and fold in the cooled custard.
- Split the ring horizontally, pipe in the praline cream, replace the top and dust with icing sugar.
How to make it lighter
- Cut the ring into 10–12 thin slices instead of 8 for smaller portions.
- Make mini rings so each serving is naturally smaller.
- Pair a slice with coffee or tea rather than another dessert.
History
The pastry is usually credited to pâtissier Louis Durand, who is said to have created it in 1910 to honour the Paris–Brest–Paris cycling race, its round shape recalling a bicycle wheel. It remains a classic of French pastry shops.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →