This Paris-Brest Will Make You Forget Every Other Dessert

I still remember the first time I tasted a real Paris-Brest at a tiny patisserie in Lyon. The crisp choux pastry, the rich praline cream, the delicate almonds on top—it was pure poetry on a plate. Since then, I’ve recreated it countless times, and I promise: when we serve this at the table, it disappears in minutes. If you want to create a show-stopping, heart-melting dessert that tastes like it’s straight out of a Parisian dream, this is the recipe.

Whether it’s for a special gathering, a festive dinner, or just because you want to treat yourselves like royalty—this Paris-Brest is the kind of dessert that creates memories.

Preparation Time

• Preparation: 40 minutes

• Cooking time: 35–40 minutes

• Cooling and filling: 1 hour

• Total time: About 2 hours 30 minutes

Serves: 6–8 people
Difficulty: Medium to difficult (but so worth it!)

The Necessary Ingredients (possible in all kinds of variations)

Before we start baking, let’s get everything ready on our countertop. The aroma of toasted hazelnuts and baked pastry will soon take over your kitchen.

For the choux pastry:

• 125 ml water

• 125 ml whole milk

• 100 g unsalted butter, cubed

• 1/2 tsp salt

• 1 tsp sugar

• 150 g all-purpose flour

• 4 large eggs

• A handful of sliced almonds for topping

• Icing sugar, for dusting

For the praline paste (you can use store-bought if needed):

• 150 g toasted hazelnuts

• 100 g granulated sugar

For the praline mousseline cream:

• 500 ml whole milk

• 4 egg yolks

• 100 g granulated sugar

• 50 g cornstarch

• 200 g unsalted butter (100 g for pastry cream + 100 g for whipping in later)

• 120 g praline paste

Ingredient Variations for Everyone

Vegan version: Use plant-based milk, vegan butter, and egg substitutes (like aquafaba or commercial egg replacers). For the cream, go for a cashew-based or coconut cream praline filling.

Gluten-free version: Replace all-purpose flour with a gluten-free baking flour blend designed for pastry.

Nut-free version: Use sunflower seed praline or caramel cream instead of hazelnut praline, and skip the almond topping.

The Steps of Preparation (possible in all kinds of variations)

Here’s where the magic unfolds. Let’s go step by step—each bite of this dessert will thank you.

1. Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper. Draw a 20 cm circle as a guide.

2. In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a simmer until the butter melts completely.

3. Add the flour all at once and stir vigorously with a wooden spoon over low heat until the dough pulls away from the sides—about 2 minutes.

4. Transfer the dough to a bowl. Let it cool slightly (5 minutes), then add eggs one at a time, beating well after each addition until silky and pipeable.

5. Fill a piping bag with a large star nozzle and pipe a ring of dough following the circle. Pipe a second ring next to it and a third on top, overlapping the two.

6. Sprinkle sliced almonds on top and bake for 35–40 minutes until golden and dry. Don’t open the oven during baking. Let cool completely.

7. Make the praline: caramelize the sugar in a pan until golden, toss in toasted hazelnuts, then cool on parchment. Blend until you have a smooth paste.

8. Prepare pastry cream: Heat milk until just boiling. In a bowl, whisk egg yolks with sugar and cornstarch. Slowly pour in hot milk while whisking.

9. Return mixture to the pan and whisk on medium until thick. Remove from heat, stir in 100 g butter and the praline paste.

10. Cool the cream, then whip in the remaining butter (softened) until fluffy and smooth.

11. Slice the choux ring horizontally with a serrated knife.

12. Pipe or spoon the mousseline cream generously over the bottom half, then carefully place the top back on.

13. Dust with icing sugar and chill for at least 30 minutes before serving.

Nutritional Benefits

• Hazelnuts: Rich in healthy fats, vitamin E, and magnesium—great for heart health and brain function.

• Eggs: High in protein, essential amino acids, and choline, important for memory and metabolism.

• Milk: Provides calcium, vitamin D, and protein for strong bones and energy.

• Butter (in moderation): A source of fat-soluble vitamins like A and D.

• Homemade praline: Unlike store-bought versions, has no preservatives or additives.

Irresistible Additions or Upgrades

• Add chopped caramelized hazelnuts to the cream for a crunchy twist.

• Infuse the cream with a touch of espresso or dark rum for depth.

• Replace part of the cream with whipped ganache for a chocolate-praline dream.

• Add orange zest or a hint of cinnamon to the pastry for warmth.

• Try mini Paris-Brests for individual servings—perfect for elegant entertaining.

Frequently Asked Questions and Answers

Can I make the Paris-Brest ahead of time?
Yes! Assemble the whole dessert a few hours before serving and store in the fridge. You can also bake the pastry ring a day in advance.

Is it okay to freeze Paris-Brest?
You can freeze the baked (unfilled) choux ring. The cream, however, is best freshly whipped and used immediately.

What if I don’t have a piping bag?
Use a plastic sandwich bag with the corner cut off or spoon the dough and cream carefully—it will still be delicious!

Why did my choux pastry collapse?
This usually means it was underbaked. Make sure it’s golden and firm before removing from the oven, and never open the door mid-bake.

Can I use store-bought praline?
Absolutely! It saves time and still delivers an amazing flavor—look for high-quality ones with minimal ingredients.

How long does it stay fresh?
Best consumed within 1–2 days. The pastry will soften over time in the fridge.

Is there a simpler version of the cream?
Yes, you can mix praline paste into whipped cream or instant pudding as a shortcut, though the mousseline is truly special.

Can I make it without nuts?
Yes—substitute the praline with caramel cream or vanilla pastry cream and skip the almonds on top.

What’s the origin of this dessert?
It was created in 1910 to celebrate the Paris–Brest–Paris bicycle race—hence its wheel shape!

What does Paris-Brest taste like?
Heaven. But more precisely: crisp and light choux, nutty and buttery cream, a whisper of caramel and vanilla, with just the right balance of sweetness.

I hope you loved every step of making this as much as I always do—Paris-Brest is a labor of love, but it’s the kind of dessert that brings people together and makes moments unforgettable. If this recipe made you smile or got your friends begging for the secret, share it far and wide! Let’s spread the pastry love—bon appétit!