Paris Brest Dessert with Praline Cream
- Piping bags
- Medium saucepan
- Mixing bowls
- Baking sheet
- Wire rack
- Kitchen scale
INGREDIENTS
Choux Pastry:
- 4.4 ounces/125 grams unsalted butter
- ½ cup/125 grams whole milk
- ½ cup/125 grams water
- 1 teaspoon/4 grams salt
- 2 tablespoons/20 grams granulated sugar
- 1 cup plus 2 tablespoons/145 grams all-purpose flour
- 4 large eggs/200–225 grams, lightly beaten
Topping:
- ½ cup turbinado or coarse sugar
- ¼ cup hazelnuts, chopped
- Praline Mousseline Cream:
- 1 cup whole milk
- 3 large egg yolks
- 1 vanilla bean or 1 teaspoon vanilla paste
- 1½ tablespoons granulated sugar
- ¼ cup cornstarch
- 3 ounces/85 grams unsalted butter, room temperature
- After chilling: 3 tablespoons hazelnut praline paste
For Assembly:
- 3 tablespoons hazelnut praline paste
- ¼ cup toasted hazelnuts, chopped
- Powdered sugar, for dusting
INSTRUCTIONS
- Heat the milk and vanilla in a saucepan until steaming. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly whisk in the hot milk to temper, then strain back into the pan. Cook over medium heat, stirring constantly, until thick and bubbling. Stir for 20 seconds more, remove from heat, and whisk in the butter gradually. Spread the cream on a tray, cover directly with plastic wrap, and chill 1 to 1½ hours.
- For the choux pastry, bring butter, milk, water, sugar, and salt to a boil. Remove from heat, add flour all at once, and stir until smooth and pull from the sides. Return to low heat and stir for 2 minutes to dry. Transfer to a stand mixer with a paddle attachment; beat on low until warm. Add the beaten eggs gradually until the dough is smooth, glossy, and forms a ribbon when stretched between fingers.
- Pipe two connected rings, 7 inches/18 cm across, on a parchment-lined baking sheet. Sprinkle it with sugar and hazelnuts. For height, pipe a third ring on top or bake a thinner extra ring for layering. Bake at 350°F/180°C for 40–45 minutes, until puffed and deep golden. Do not open the oven door while baking. Cool completely on a wire rack.
- Whisk the chilled pastry cream until smooth, then fold in the hazelnut praline paste. Transfer to a piping bag with a star tip. Slice the pastry horizontally, spread a thin layer of praline paste on the bottom, and top with hazelnuts. Pipe the praline cream generously, cover with the top, and dust with powdered sugar.
FAQ
Why is it called the Paris Brest dessert?
The Paris Brest dessert was created in 1910 by French pastry chef Louis Durand to commemorate the Paris–Brest–Paris bicycle race. Its circular shape represents a bicycle wheel, symbolizing the endurance and spirit of the race. Over time, this pastry became popular across France for its nutty praline cream and light texture. In America, the Paris Brest dessert is often seen as a showstopping French pastry, loved for both its historical origin and luxurious flavor.
How should I store the Paris Brest dessert?
Keep it refrigerated in an airtight container for up to two days. Because the filling contains butter and cream, it must be kept cool to maintain its structure. However, the pastry will lose some crispness over time, so it’s best enjoyed within 24 hours of assembling. For advance preparation, bake the choux pastry ring ahead and store it at room temperature, then fill it with praline cream just before serving to preserve the Paris Brest dessert’s signature crunch.
Can I make this dessert ahead of time?
The choux pastry ring can be baked and stored in an airtight container for up to two days, while the praline cream can be made ahead and refrigerated separately. When ready to serve, simply whip the cream to loosen it and pipe it into the pastry shell. Assembling it just before serving ensures that the pastry remains crisp and contrasts beautifully with the smooth, nutty filling.
What can I use instead of hazelnuts?
Almonds, pecans, or pistachios are excellent alternatives. Almond praline cream gives a slightly milder sweetness, while pistachios create a vivid color and more delicate taste. To maintain the Paris Brest dessert’s traditional richness, caramelize the substitute nuts with sugar before blending them into a smooth praline paste.
What is the best way to serve the Paris Brest dessert?
This dessert is best served slightly chilled or at cool room temperature so that the praline cream holds its shape while remaining silky and smooth. Before serving, dust the top with powdered sugar or add toasted almonds for extra crunch. Slice the ring gently with a serrated knife to preserve its structure. For presentation, serve it on a platter with coffee or dessert wine.
Can I freeze this dessert?
It’s best not to freeze the fully assembled Paris Brest dessert because the praline cream can separate and the pastry can lose its crispness after thawing. However, you can freeze the unfilled choux pastry ring. Once cooled, wrap it tightly in plastic wrap and place it in an airtight container. Thaw at room temperature and re-crisp it in a low oven before filling. This method keeps the Paris Brest dessert fresh and maintains the texture balance between the airy shell and the creamy praline filling.
How can I make this recipe gluten free?
To make a Paris Brest dessert gluten free, you need to substitute the all-purpose flour in the choux pastry with a gluten-free flour blend suitable for baking. Use a 1:1 gluten-free baking flour that contains xanthan gum or guar gum to help the dough hold its structure. Some bakers combine rice flour, tapioca starch, and potato starch for the right balance. Follow the same method for cooking the choux, but monitor the dough closely, as gluten-free dough can behave slightly differently and may need a few extra seconds to dry on the stove. Ensure all other ingredients, such as cornstarch in the praline cream and any vanilla or toppings, are certified gluten free.
