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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.
213 K 4.2/5 (34 reviews)513525
Last modified on: September 15th 2026
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.
When should you start or finish this recipe?
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.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 37 g RDI=58 % | 141 g RDI=53 % | 83 g RDI=114 % | 277 kcal RDI=14 % | 1,164 kJ RDI=14 % |
| Per cake | 54 g RDI=83 % | 205 g RDI=78 % | 120 g RDI=166 % | 403 kcal RDI=20 % | 1,687 kJ RDI=20 % |
| Whole recipe | 325 g RDI=500 % | 1,233 g RDI=465 % | 725 g RDI=994 % | 2,418 kcal RDI=121 % | 10,124 kJ RDI=121 % |
How much will it cost?
For 6 cakes
4.05 €
Per cake
0.70 €
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:
Choux pastry (pâte à choux)
You can get more informations, or check-out other recipes which use it, for example:
Praline
You can get more informations, or check-out other recipes which use it, for example:
Flakeds almonds
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