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 8th 2011
Keywords for this recipe:For 18 cakes, you will need:
- 1
1 kg 50 g Confectioner's custard (Crème pâtissière, or French pastry cream) - 2
300 g Praline - 3
1 kg 50 g Choux pastry (pâte à choux) - 4
3 egg yolks - 5
150 g flakeds almonds - 6
icing sugar - Total weight: 2,610 grams
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 ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 40 min.
Prepare 1 kg 50 g Confectioner's custard (Crème pâtissière, or French pastry cream). Incorporate 300 g Praline using a whisk or a maryse to make a praline cream.
Set aside.
Set aside.
Stage 2 - 20 min.
Prepare 1 kg 50 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 150 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 7,248 Kcal or 30,346 Kj | 853 gr | 2,976 gr | 1,843 gr |
| 362 % | 328 % | 281 % | 279 % |
| 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 % |
How much will it cost?
- For 18 cakes : 12.13 €
- Per cake : 0.67 €
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: Valay-Brest, Profiteroles, Pets de nonne, Mini Mont-Blanc choux puffs, Gougères, ... 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 verbena tarts, Millefeuille, Pear and lime meringue pie, Chinois, Pains briochés aux raisins, ... All |
 | Praline: You can get more informations, or check-out other recipes which use it, for example: Praline rochers, Succès praliné (praline meringue), ... All |
 | Flakeds almonds: You can check-out other recipes which use it, like for example: Toasted flaked almonds, Almond tuiles, Soft apple cookies, Moist cereal bars, Pea and avocado salad, ... All |
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