This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
206 K 4.2/5 (34 reviews)
2 hours 20 min.
Easy
4.05 €
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
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)
Choux pastry (pâte à choux)
You can get more informations, or check-out other recipes which use it, for example: Profiteroles, Gougères, Puits d'amour, Saint Honoré cake, Valay-Brest, ... See them all 8
Confectioner's custard (Crème pâtissière, or French pastry cream)
You can get more informations, or check-out other recipes which use it, for example: Chinois, St Tropez tart, Diplomat cream, Fraisier (French strawberry cake), Strawberry tart, ... See them all 19
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: Baked Alaska, Sweet pancake rolls from Brittany, Soft apple cookies, Pea and avocado salad, Brioche slices with almond cream, ... See them all 21
Other recipes you may also like
Pear charlotte
A charlotte filled with pear mousse (made with whipped cream and pear coulis). April 7th 2013147 K4.1 13 hours 60 min.
Canadian apple crumble
The classic apple crumble is given a Canadian twist here: rolled oats in the topping and a drizzle of maple syrup over the apples. These two small changes make the flavour very distinctive and very, well... Canadian. August 4th 201990 K3 1 hour 25 min.
Comtoise apple charlotte
This "Comtoise" charlotte, inspired by the Franche-Comté region of eastern France, is a more rustic take on the famous dessert. It is made with sliced bread, lightly buttered and fried, then filled with sugared apple pieces, drizzled with clarified butter and baked. September 15th 201956 K 1 hour 35 min.
Tenderloin steaks marinated in red wine with rosemary
A recipe that brings out all the tenderness of this cut of beef, enhancing it with rosemary and by marinating for a long time in red wine. The tenderloin steaks are then fried and served with green beans. September 19th 202147 K 12 hours 35 min.
Hazelnut and cherry financiers
In France, these little ingot-shaped cakes are known as "financiers". With their blend of hazelnut and Griottine-cherry flavours, they are sure to delight. May 22th 202234 K 1 hour 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-18)
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.