If you have a sweet tooth and a love for classic French desserts, the French Paris-Brest Pastry with Cream Filling Recipe is going to become your new obsession. This delightful pastry features a beautifully golden, airy choux dough ring that perfectly cradles a luscious whipped cream filling. Inspired by the historic Paris-Brest bicycle race, this treat is as fun to make as it is to eat. Its combination of crisp exterior, tender interior, and rich yet light cream makes it a showstopper on any dessert table, promising smiles and happy sighs from everyone lucky enough to enjoy a slice.
Ingredients You’ll Need
Gathering your ingredients for the French Paris-Brest Pastry with Cream Filling Recipe is simpler than you might expect. Each component plays a crucial role: from creating the structure of the choux pastry to adding a delicate sweetness and a hint of crunch with almonds. Fresh, high-quality ingredients will shine through in the final flavors and textures.
- Water (1 cup): The base for the choux dough, providing steam that helps the pastry puff beautifully in the oven.
- Unsalted butter (1/2 cup): Adds richness and creates a tender crumb in the pastry.
- Granulated sugar (1 tablespoon): Just enough to balance flavors and lightly sweeten the dough.
- Salt (1/4 teaspoon): Enhances the overall taste to keep your pastry from being flat.
- All-purpose flour (1 cup): The glue that holds everything together, creating that iconic choux pastry texture.
- Large eggs (4): The magic ingredient that gives the dough elasticity and stability.
- Sliced almonds (1/2 cup, optional): Adds a delightful crunch and visual appeal on top of the pastry.
- Heavy cream (1 1/2 cups): The star of the filling, providing rich and smooth texture when whipped.
- Powdered sugar (1/4 cup): Sweetens the cream filling softly without any graininess.
- Vanilla extract (1 teaspoon): Infuses the cream with a warm, aromatic flavor that complements the pastry perfectly.
How to Make French Paris-Brest Pastry with Cream Filling Recipe
Step 1: Prepare Your Oven and Baking Surface
Start by preheating your oven to 425°F (220°C) to ensure it’s hot enough for the initial puff of the choux pastry. Line a baking sheet with parchment paper—this prevents sticking and helps you slide your pastry off easily when it’s baked to golden perfection.
Step 2: Make the Choux Dough Base
In a saucepan over medium heat, combine the water, butter, sugar, and salt, stirring occasionally. Once the mixture reaches a full boil, it’s time to add the flour all at once. Quickly stir with a wooden spoon until a smooth dough ball forms and pulls away from the sides of the pan. This step is key to developing the right texture for your pastry.
Step 3: Cool and Incorporate Eggs
Remove the dough from heat and let it cool for about 5 minutes to avoid cooking the eggs prematurely. Then, add the eggs one at a time, beating well after each addition until you achieve a glossy, smooth batter. This part requires a bit of patience but is essential to build the structure that will rise beautifully in the oven.
Step 4: Shape and Add Almonds
Transfer your dough to a pastry bag fitted with a large round tip, then pipe it onto your prepared sheet into a large ring about 8 inches in diameter. If you love a little extra nutty crunch, sprinkle sliced almonds generously on top—it’s optional but highly recommended for that authentic Paris-Brest touch.
Step 5: Bake the Pastry
Bake the pastry at 425°F for 20 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for another 20 minutes until the pastry is a gorgeous golden brown and feels firm to the touch. To ensure it dries out inside and avoids sogginess, turn off the oven and leave the door slightly open for 10 minutes. That slow cooling helps preserve its delicate structure.
Step 6: Prepare the Cream Filling
While the pastry cools completely on a wire rack, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This light, sweet cream filling is the perfect complement to the crispy choux and adds an irresistible smoothness.
Step 7: Assemble Your Paris-Brest
Carefully slice the cooled pastry ring in half horizontally with a serrated knife. Pipe or spoon the whipped cream evenly onto the bottom half, then gently place the top half back on. For an elegant finishing touch, dust with powdered sugar to make your creation look like you picked it fresh from a Parisian bakery.
How to Serve French Paris-Brest Pastry with Cream Filling Recipe
Garnishes
Enhance your Paris-Brest by dusting it with extra powdered sugar or decorating with toasted almond slivers. Fresh berries like raspberries or strawberries can add a burst of color and a hint of tartness that pairs beautifully with the creamy filling.
Side Dishes
This pastry shines as a light dessert on its own but pairs wonderfully with a cup of rich coffee or a refreshing glass of dessert wine. Consider a simple mixed green salad before serving to balance out the sweetness of your treat.
Creative Ways to Present
For a special occasion, serve individual slices on elegant plates with a drizzle of caramel or chocolate sauce. You can also pipe the cream filling in beautiful swirls or add edible flowers on top for that wow-factor presentation that’s perfect for gatherings and celebrations.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from your French Paris-Brest Pastry with Cream Filling Recipe, store the assembled pastry in the refrigerator, covered loosely with plastic wrap or an airtight container. Consume within 1-2 days to enjoy the filling at its freshest and avoid the pastry becoming soggy.
Freezing
While the choux pastry freezes well on its own, it’s best not to freeze the assembled Paris-Brest due to the cream filling. To freeze, bake and cool the pastry ring, then wrap tightly and freeze for up to 2 months. Thaw in the fridge before filling with freshly whipped cream.
Reheating
Reheat any unfrosted choux pastry by warming it in a low oven (about 300°F) for a few minutes to regain its crispness. Avoid reheating after adding the cream filling to maintain its delicate texture and flavor intensity.
FAQs
What makes the Paris-Brest pastry unique?
The Paris-Brest is distinct for its round choux pastry shape, symbolizing a bicycle wheel, paired with a rich whipped cream filling often complemented with nuts. This combination of airy pastry and creamy filling is what sets it apart from other desserts.
Can I use a different filling in this recipe?
Absolutely! While the classic cream filling is traditional, you can experiment with flavored creams, pastry cream, or even fruit-based fillings to suit your taste preferences.
Why is the pastry baked at two different temperatures?
Baking first at a higher temperature allows the pastry to puff up quickly, while reducing the heat helps cook it through evenly and prevents burning, resulting in a perfect golden crust.
How do I avoid a soggy Paris-Brest?
Ensuring the pastry is well dried in the oven after baking and only filling it right before serving helps keep the outer shell crisp and prevents sogginess.
Is it necessary to use a pastry bag?
Using a pastry bag helps create a neat, uniform ring for even baking and an attractive appearance, but if you don’t have one, a spoon can work in a pinch—just try to shape as evenly as possible.
Final Thoughts
This French Paris-Brest Pastry with Cream Filling Recipe truly captures the joy of French patisserie with its inviting textures and rich yet light flavors. Whether you’re impressing friends or simply treating yourself, this dessert brings elegance and a touch of tradition to your kitchen. Give it a try—you might find it becomes your go-to recipe for special occasions or whenever you crave a bit of pastry magic.
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French Paris-Brest Pastry with Cream Filling Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
Paris Brest is a classic French pastry made with airy choux dough shaped into a ring, baked until golden and crisp, and filled with a luscious vanilla-scented whipped cream. Topped with toasted sliced almonds for crunch, this elegant dessert is perfect for special occasions or a delightful treat to impress your guests.
Ingredients
Choux Pastry
- 1 cup water
- 1/2 cup unsalted butter
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 1/2 cup sliced almonds (optional, for topping)
Cream Filling
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking.
- Make Choux Mixture: In a medium saucepan, combine the water, unsalted butter, granulated sugar, and salt. Bring this mixture to a rolling boil over medium heat.
- Add Flour: Once boiling, remove from heat and add all the flour at once, stirring vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the pan sides.
- Cool Dough: Let the dough cool for about 5 minutes to avoid cooking the eggs prematurely.
- Add Eggs: Incorporate eggs one at a time, beating well after each addition until the dough is glossy and smooth in texture.
- Pipe Dough Ring: Transfer the dough to a pastry bag fitted with a large round tip. Pipe an 8-inch diameter ring onto the parchment-lined baking sheet. Optionally, sprinkle the top with sliced almonds for extra texture.
- Bake Initial Stage: Bake in the preheated oven for 20 minutes at 425°F (220°C).
- Reduce Heat and Continue Baking: Lower the oven temperature to 375°F (190°C) and bake for another 20 minutes until the pastry is golden and firm.
- Dry Out Pastry: Turn off the oven, slightly prop the door open, and let the pastry dry inside the oven for 10 minutes to ensure crispness.
- Cool Completely: Remove the pastry from the oven and allow it to cool fully on a wire rack before slicing.
- Prepare Cream Filling: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, ensuring a light and flavorful filling.
- Assemble Pastry: Slice the cooled pastry ring horizontally with a serrated knife. Pipe or spoon the whipped cream filling evenly over the bottom half.
- Finish Assembly: Replace the top half of the pastry over the cream. Optionally dust with powdered sugar before serving for an elegant finish.
Notes
- Make sure the dough cools slightly before adding the eggs to prevent them from cooking and curdling.
- To maintain the crispness of the pastry, avoid storing Paris Brest in airtight containers for extended periods.
- The sliced almonds add a lovely crunch and nuttiness, but can be omitted for a smoother top.
- For best results, chill the whipped cream filling before piping to help it hold shape.
- This pastry is best served the same day it is assembled for optimal texture and freshness.
