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.
193 K 4.2/5 (34 reviews)
2 hours 20 min.
Easy
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
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 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: Diplomat cream, Pains briochés aux raisins, Fraisier (French strawberry cake), Yvetot Douillons, Pear and chocolate tart with a hint of mint, ... 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, Saint Honoré cake, Gougères, Valay-Brest, Puits d'amour, ... 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: Brioche royale, Sweet pancake rolls from Brittany, Pea and avocado salad, Traditional nutty choc-chip cookies, Nougatine, ... See them all 21
Other recipes you may also like
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...December 31th 20111.66 M 74.3 4 hours 40 min.
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...October 3rd 20191.59 M 714.6 2 hours 40 min.
How to peel a pineapple
For most recipes it is necessary to completely peel the pineapple, and to keep only the flesh which is then often cut into small pieces. Here is a method.February 21th 2011207 K3.7 20 min.
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs...February 15th 2016455 K4.4 7 min.
Fruit salad
To make a good fruit salad, there are three important points: Choose fruits that go well together (avoid putting soft pears with crunchy apples for example).Remove absolutely all skins and seeds.Bring it all together with a good home made sugar syrup added to the fruit juices.Here is a recipe which...April 20th 2020385 K4.1 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
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.