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.
197 K 4.2/5 (34 reviews)
2 hours 20 min.
Easy
6 cakes
6 IngredientsLast modified on: May 8th 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 flakeds almonds - 6
icing sugar - Total weight: 870 grams
Change measures:
Times for this recipe
Preparation: 1 hour 60 min.
Cooking: 20 min.
All in all: 2 hours 20 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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.
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).
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.
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.
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.
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.
Source: Home made, after Gaston Lenôtre.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 280 RDI=110 % | 990 RDI=90 % | 610 RDI=90 % | 2,420 RDI=120 % | 10,120 RDI: 120 % |
| Per 100 g | 30 RDI=10 % | 110 RDI=10 % | 70 RDI=10 % | 280 RDI=10 % | 1,160 RDI: 10 % |
| Per cake | 50 RDI=20 % | 170 RDI=20 % | 100 RDI=20 % | 400 RDI=20 % | 1,690 RDI: 20 % |
How much will it cost?
- For 6 cakes : 4.05 €
- Per cake : 0.70 €
Change currency: 
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)
You can get more informations, or check-out other recipes which use it, for example: Strawberry Verveine Tart , Diplomat cream, Millefeuille, Strawberries with mint and cream, Almond cream or frangipane, ... See them all 19
Choux pastry (pâte à choux)
You can get more informations, or check-out other recipes which use it, for example: Pets de nonne, Puits d'amour, Mini Mont-Blanc choux puffs, Saint Honoré cake, Chouquettes, ... See them all 8
Praline
You can get more informations, or check-out other recipes which use it, for example: Succès praliné (praline meringue), Praline rochers, ... See them all 2
Flakeds almonds
Like these other recipes: Génoise (Genoa sponge), Soft apple cookies, Moist cereal bars, Pea and avocado salad, Brioche slices with almond cream, ... See them all 21
Other recipes you may also like
Financiers
This delicious little cake gets its name from its shape, in the form of a gold ingot.April 14th 2020338 K 24.6 20 min.
Herb salad
Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped.October 13th 2010234 K4.6 25 min.
Potato gratin
This classic French recipe is made with sliced potatoes baked in milk and browned on top.February 21th 20111.11 M 14.4 1 hour 50 min.
Fougasse with bacon and Comté
This is a richer version of the traditional Mediterranean recipe (originaly, it was a simple olive oil bread).October 24th 2017344 K4.1 3 hours 9 min.
Sandwich bread
Soft and moist, almost like brioche, it can be made in a tin or mould or as a classic long French-style loaf.October 24th 2017358 K3.9 3 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-10)
Note: We'll never share your e-mail address with anyone else.
Post a 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 e-mail address 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.