1,183 easy and fully explained recipes, with 20,684 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.

158,0684.2/5 for 34 ratings

Grade this recipe:

Last modified on: May 8^th 2011

For 6 cakes, you will need:

0 350 g Confectioner's custard (Crème pâtissière, or French pastry cream)
1 100 g Praline
2 350 g Choux pastry (pâte à choux)
3 1 egg yolk
4 50 g flaked almonds
5 icing sugar
Total weight: 870 grams

Change these quantities to make: 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.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
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.

Keeping:

2 or 3 hours in the fridge.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,804 Kcal or 7,553 Kj	57 gr	186 gr	150 gr
90 %	22 %	18 %	23 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
207 Kcal or 867 Kj	7 gr	21 gr	17 gr
10 %	3 %	2 %	3 %

Per cake
Energetic value	Proteins	Carbohydrates	Fats
301 Kcal or 1,260 Kj	9 gr	31 gr	25 gr
15 %	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 €

Change currency:

Note : These prices are only approximate.

Source

Home made, after Gaston Lenôtre.

More recipes?

This recipe uses (among others)

	Confectioner's custard (Crème pâtissière, or French pastry cream): You can get more informations, or check-out other recipes which use it, for example: Puits d'amour, St Tropez tart, Pear verbena tarts, Fraisier (French strawberry cake), Yvetot Douillons, ... All
	Choux pastry (pâte à choux): You can get more informations, or check-out other recipes which use it, for example: Chouquettes, Puits d'amour, Valay-Brest, Gougères, Saint Honoré cake, ... All
	Praline: You can get more informations, or check-out other recipes which use it, for example: Succès praliné (praline meringue), Praline rochers, ... All
	Flaked almonds: You can check-out other recipes which use it, like for example: Benoîton, Nanou's chocolate cake, Traditional nutty choc-chip cookies, Little apple turnovers with almonds and raisins, Moist cereal bars, ... 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...
61,133 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).
23,3334/5 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.
26,3205/5 for 13 ratings 2 hours 46 min.

Chestnut cake

This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
77,7465/5 for 2 ratings 1 hour 13 min.

Fruit crumble

A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
75,5574.0/5 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.