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
12 cakes
6 IngredientsLast modified on: May 8th 2011
For 12 cakes, you will need:
- 1
700 ml confectioner's custard (crème pâtissière, or french pastry cream) - 2
200 ml praline - 3
700 ml choux pastry (pâte à choux) - 4
2 egg yolks - 5
250 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 700 ml confectioner's custard (crème pâtissière, or french pastry cream). Incorporate 200 ml praline using a whisk or a maryse to make a praline cream.
Set aside.
Set aside.
Stage 2 - 20 min.
Prepare 700 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 250 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 | 570 RDI=220 % | 1,980 RDI=190 % | 1,230 RDI=190 % | 4,830 RDI=240 % | 20,230 RDI: 240 % |
| 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 12 cakes : 8.10 €
- 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: Pear and lime meringue pie, Almond cream or frangipane, Pear verbena tarts, Peach and green tea tart, Fraisier (French strawberry cake), ... See them all 19
Choux pastry (pâte à choux)
You can get more informations, or check-out other recipes which use it, for example: Chouquettes, Profiteroles, Saint Honoré cake, Puits d'amour, Valay-Brest, ... 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: Broad bean salad with Parmesan, Flaked almond tart, Traditional nutty choc-chip cookies, Nanou's chocolate cake, Génoise (Genoa sponge), ... See them all 21
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