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.
191 K 4.2/5 (34 reviews)
2 hours 20 min.
Easy
3 cakes
6 IngredientsLast modified on: May 8th 2011
For 3 cakes, you will need:
- 1
175 ml confectioner's custard (crème pâtissière, or french pastry cream) - 2
50 ml praline - 3
175 ml choux pastry (pâte à choux) - 4
½ egg yolk - 5
62.5 ml flakeds almonds - 6
icing sugar
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 175 ml confectioner's custard (crème pâtissière, or french pastry cream). Incorporate 50 ml praline using a whisk or a maryse to make a praline cream.
Set aside.
Set aside.
Stage 2 - 20 min.
Prepare 175 ml 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 62.5 ml 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 | 140 RDI=60 % | 500 RDI=50 % | 310 RDI=50 % | 1,210 RDI=60 % | 5,060 RDI: 60 % |
| 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 3 cakes : 2.05 €
- 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: Gougères, Pets de nonne, Puits d'amour, Valay-Brest, Profiteroles, ... 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: Pains briochés aux raisins, Saint Honoré cake, Strawberry Verveine Tart , Pear and chocolate tart with a hint of mint, Almond cream or frangipane, ... 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: Génoise (Genoa sponge), Toasted flaked almonds, Soft apple cookies, New peas with almonds, Flaked almond tart, ... See them all 21
Other recipes you may also like
Piped petits-fours
As the name suggests, these are piped into shape using a forcing bag. These dainty little macaroon-like cakes are made with marzipan and have a soft, moist texture.December 30th 2019125 K1 1 day 35 min.
Caramelized apple rice pudding
This recipe combines a classic rice pudding with caramelized apples and a crunchy topping inspired by crumble. Served in glasses, this makes an original and delicious dessert.November 28th 202127 K1 1 hour 9 min.
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.December 20th 2018374 K 14 1 day 1 hour 25 min.
Rice pudding (riz au lait)
My personal version of this classic family recipe.December 18th 2018397 K5 40 min.
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.February 21th 2011228 K4.2 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-06)
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.