The Paris-Brest is a famous French patisserie: a ring of choux pastry, scattered with flaked almonds and icing sugar and filled with a praline cream. The name comes from a historic cycle race between Paris and Brest (600 km or 372 miles), as the shape is like a bicycle wheel.
182K 4.2/5 based on 34 reviews
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Last modified on: May 8th 2011

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For 6 cakes, you will need:

Change these quantities to make: 2 cakes 3 cakes 6 cakes 12 cakes 18 cakes
How long will it take?
Time required for this recipe:
PreparationCookingStart to finish
1 hour 58 min.20 min.2 hours 18 min.
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Step by step recipe

Stage 1 - 40 min.
Prepare 350 g Confectioner's custard (Crème pâtissière, or French pastry cream). Incorporate 100 g Praline using a whisk or a maryse to make a praline cream.

Set aside.

Stage 2 - 20 min.

Stage 3 - 10 min.
Place a sheet of cooking parchment face down on the worktop. Draw circles about 6 cm (2.5 inches) in diameter using a round object or cutter), leaving space between them.

Stage 4 - 3 min.
Place the sheet right way up on a baking sheet and stick the corners down with a little of the choux pastry mixture.

Preheat the oven to 210°C (420°F).

Stage 5 - 10 min.
Use a forcing bag with a nozzle diameter 10 to pipe rings of dough on the circles you have drawn.

With this method you can create perfectly round rings.

Stage 6 - 5 min.
Coat the tops with a little beaten egg using a brush.

Stage 7 - 3 min.
Scatter 50 g flakeds almonds over the top, then a little icing sugar.

Stage 8 - 20 min.
Bake until the rings are well risen and golden brown.

Leave to cool on a wire rack.

Stage 9 - 3 min.
Begin the assembly: with a serrated knife, cut the rings horizontally through the middle.

Stage 10 - 3 min.
Remove the top, then fill the bottom with praline cream using a forcing bag with a large diameter (15)fluted nozzle...

Stage 11
...until completely covered with praline cream.

Stage 12 - 1 min.
Replace the top.

Stage 13 - 20 min.
Finish with another sprinkling of icing sugar and put to wait in the fridge.
You can make a praline butter cream rather than (confectioner's custard).

To make one large Paris-Brest rather than lots of small ones, draw a circle about 20 cm (8 inches) in diameter, piping 2 "sausages" side by side and a third on top. Then proceed as for the small ones, but allow a longer cooking time.
2 or 3 hours in the fridge.
Home made, after Gaston Lenôtre.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
810 Kcal or 3,391 Kj60 gr197 gr157 gr
40 %23 %19 %24 %
Per 100 g
Energetic valueProteins CarbohydratesFats
93 Kcal or 389 Kj7 gr23 gr18 gr
5 %3 %2 %3 %
Per cake
Energetic valueProteins CarbohydratesFats
135 Kcal or 565 Kj10 gr33 gr26 gr
7 %4 %3 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Egg, Milk, Nuts, Gluten
How much will it cost?
  • For 6 cakes : 4.04 €
  • Per cake : 0.67 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Confectioner's custard (Crème pâtissière, or French pastry cream)Confectioner's custard (Crème pâtissière, or French pastry cream): You can get more informations, or check-out other recipes which use it, for example: Raisin breads (pains aux raisins), Saint Honoré cake, Chinois, Yvetot Douillons, Strawberries with mint and cream, ... All
Choux pastry (pâte à choux)Choux pastry (pâte à choux): You can get more informations, or check-out other recipes which use it, for example: Puits d'amour, Chouquettes, Saint Honoré cake, Profiteroles, Gougères, ... All
PralinePraline: You can get more informations, or check-out other recipes which use it, for example: Praline rochers, Succès praliné (praline meringue), ... All
Flakeds almondsFlakeds almonds: You can check-out other recipes which use it, like for example: Benoîton, Soft apple cookies, Nougatine, New peas with almonds, Brioche slices with almond cream, ... All
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