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
Scale
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.
