Paris-Brest — praline cream choux ring
Paris-Brest is a French pastry shaped like a bicycle tyre — a ring of choux pastry split horizontally and filled with hazelnut praline cream (crème mousseline praliné), topped with flaked almonds. It was reportedly invented in 1910 to commemorate the Paris-Brest-Paris bicycle race.
i. Origin & history
The pastry was created by pastry chef Louis Durand at Maisons-Laffitte, on the route of the Paris-Brest-Paris race. The Durand family bakery still operates and still claims the original recipe.
ii. Ingredients
Makes 8 servings · scroll the side panel to adjust
- 120 ml water
- 120 ml whole milk
- 100 g unsalted butter
- Pinch salt
- 2 tsp sugar
- 150 g plain flour
- 4 large eggs
- Flaked almonds
- Beaten egg for glaze
- 500 ml whole milk
- 100 g caster sugar
- 60 g plain flour
- 2 eggs + 2 yolks
- 250 g unsalted butter, soft
- 200 g hazelnut praline paste
iii. Method
- Make choux: bring water, milk, butter, salt and sugar to a boil. Off heat, beat in flour to a smooth paste. Return to heat 2 min, stirring, to dry. Cool 5 min. Beat in eggs one at a time until shiny.
- Pipe a 20 cm ring on a lined tray. Brush with egg; sprinkle almonds.
- Bake at 200 °C 15 min, then 170 °C 20 min until deeply golden and dry. Cool.
- Make praline cream: cook milk, half sugar to simmer. Whisk yolks and eggs with remaining sugar and flour; temper; cook to thick custard. Cool fully with cling film on the surface.
- Beat soft butter with praline; gradually beat in the cooled pastry cream.
- Split the choux ring horizontally. Pipe praline cream generously on the bottom; replace top; dust with icing sugar.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Paris-Brest individuel is the single-portion version. Chocolate Paris-Brest uses chocolate praline. Modern Paris-Brest sometimes incorporates whole roasted hazelnuts.
vi. Common questions
What is paris-brest?
Paris-Brest is praline cream choux ring, from french cuisine. It was reportedly invented in 1910 to commemorate the Paris-Brest-Paris bicycle race
Where is paris-brest from?
Paris-Brest is from the french dessert tradition; the recipe and history are detailed above.
How long does paris-brest keep?
See the storage note in the Quick facts panel: 1 day refrigerated.