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.
204 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)
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 verbena tarts, Fraisier (French strawberry cake), Pistachio cream, Chinois, Frangipane, ... See them all 19
Choux pastry (pâte à choux)
You can get more informations, or check-out other recipes which use it, for example: Profiteroles, Chouquettes, Pets de nonne, Mini Mont-Blanc choux puffs, Gougères, ... See them all 8
Praline
You can get more informations, or check-out other recipes which use it, for example: Praline rochers, Succès praliné (praline meringue), ... See them all 2
Flakeds almonds
Like these other recipes: Shortbread tart with sweet apricots and rosemary, Almond tuiles, Brioche slices with almond cream, Soft apple cookies, New peas with almonds, ... See them all 21
Other recipes you may also like
Marchand de vin sauce
The rich "marchand de vin" sauce, made with red wine and shallot, is a classic accompaniment for meats that is traditionally made in the roasting tin or dish. This is a simplified version that can be made while the meat is cooking, even beforehand, so there is no risk of it going cold. May 31th 2012280 K4.1 35 min.
Langoustine sabayon tart
For this recipe, the tart cases are made with sheets of filo pastry. These are filled with langoustines coated in a delicious lime-flavoured sabayon. July 2nd 201486 K3.8 1 hour 6 min.
Beef Wellington
Beef Wellington consists of a beef fillet (or tenderloin) that is first seared, then cooked in the oven in a puff pastry crust stuffed with a mushroom duxelles and morsels of foie gras. The recipe is rather long, but fairly straightfoward. Here I show you all the tips to help you make it sucessfully yourself. December 22th 2024143 K5 1 hour 40 min.
Caramelised apple pie
Apple pie made with caramelised apples. September 11th 2018271 K4.3 1 hour 55 min.
Chocolate tart
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart. November 16th 2013306 K 15 2 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-09)
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.