Cooking-ez.com

1,080 easy and fully explained recipes, with 13,127 photos and 77 videos

Paris-Brest

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.

150,7884.2/5 for 33 ratings

Grade this recipe:

Last modified on: May 8^th 2011

For 6 cakes, you will need:

1 350 g Confectioner's custard (Crème pâtissière, or French pastry cream)
2 100 g Praline
3 350 g Choux pastry (pâte à choux)
4 1 egg yolk
5 50 g flaked almonds
6 icing sugar
Total weight: 870 grams

Change those ingredients for: 2 cakes 3 cakes 6 cakes 12 cakes 18 cakes

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
1 hour 58 min.	20 min.	2 hours 18 min.

Keeping: 2 or 3 hours in the fridge.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

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.

Prepare 350 g Choux pastry (pâte à choux).

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 flaked 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.

Remarks

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,343 Kcal or 9,810 Kj	57 gr	186 gr	150 gr
117 %	22 %	18 %	23 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
269 Kcal or 1,126 Kj	7 gr	21 gr	17 gr
13 %	3 %	2 %	3 %

Per cake
Energetic value	Proteins	Carbohydrates	Fats
390 Kcal or 1,633 Kj	9 gr	31 gr	25 gr
20 %	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).

How much will it cost?

For 6 cakes : 4.05 €
Per cake : 0.68 €

Note : These prices are only approximate

Change currency:

Source

Home made, after Gaston Lenôtre.

More recipes?

This recipe uses (among others)

	Choux pastry (pâte à choux): You can get more informations, or check-out other recipes which use it, for example: Puits d'amour, Mini Mont-Blanc choux puffs, Chouquettes, Pets de nonne, Saint Honoré cake, ... All
	Confectioner's custard (Crème pâtissière, or French pastry cream): You can get more informations, or check-out other recipes which use it, for example: Strawberry Verveine Tart , Puits d'amour, Pistachio cream, Almond cream or frangipane, Strawberry tart, ... All
	Praline: You can get more informations, or check-out other recipes which use it, for example: Praline rochers, Succès praliné (praline meringue), ... All
	Flaked almonds: You can check-out other recipes which use it, like for example: Almond tuiles, Baked Alaska, Nanou's chocolate cake, Brioche slices with almond cream, Brioche royale, ... All

Other recipes you may also like

Home-made doner kebab

The kebab is a way of cooking meat that originated in the Middle East (the word means grill or grilled meat in different languages). The doner kebab is made up of slices of meat skewered and grilled vertically. The Turkish version is traditionally served with a yogurt and herb sauce in bread and/or...
58,128 15/5 for 2 ratings 2 hours 32 min.

Elsa's Comtoise galette

This galette is a classic Comtois dessert that resembles choux pastry (pâte à choux).
21,4244/5 for 20 ratings 46 min.

Beetroot and cream cheese verrines

Diced beetroot, marinated in lemon juice and walnut oil, between layers of cream cheese with herbs.
24,7315/5 for 13 ratings 2 hours 46 min.

Chestnut cake

This delightful cake is doubly chestnutty: it contains chestnut flour, and pieces of glacé chestnuts are incorporated in the dough.
73,5625/5 for 1 ratings 53 min.

Fruit crumble

A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
72,4564.0/5 for 20 ratings 1 hour 11 min.

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

Follow this recipe (as 3 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your email with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.