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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.

185K 4.2/5 based on 34 reviews

Last modified on: May 8^th 2011

Keywords for this recipe:

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 these quantities to make: 2 cakes 3 cakes 6 cakes 12 cakes 18 cakes

Change measures: Metric

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How long will 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 ... ?
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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.

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).

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 62.5 ml flakeds 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.

Source

Home made, after Gaston Lenôtre.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,208 Kcal or 5,058 Kj	142 gr	496 gr	307 gr
60 %	55 %	47 %	47 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
278 Kcal or 1,164 Kj	33 gr	114 gr	71 gr
14 %	13 %	11 %	11 %

Per cake
Energetic value	Proteins	Carbohydrates	Fats
403 Kcal or 1,687 Kj	47 gr	165 gr	102 gr
20 %	18 %	16 %	16 %

% 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).

Possible allergens in this recipe: Egg, Milk, Nuts, Gluten

How much will it cost?

For 3 cakes : 2.02 €
Per cake : 0.67 €

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: Puits d'amour, Pets de nonne, Chouquettes, Valay-Brest, Saint Honoré cake, ... All
	Confectioner's custard (Crème pâtissière, or French pastry cream): You can get more informations, or check-out other recipes which use it, for example: Pear and chocolate tart with a hint of mint, Pear and lime meringue pie, Pistachio cream, St Tropez tart, Raisin breads (pains aux raisins), ... All
	Praline: You can get more informations, or check-out other recipes which use it, for example: Succès praliné (praline meringue), Praline rochers, ... All
	Flakeds almonds: You can check-out other recipes which use it, like for example: Almond tuiles, Nanou's chocolate cake, Brioche royale, Nougatine, Pea and avocado salad, ... All

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