A Paris-Brest is indeed a stunning wreath-shaped dessert made from choux pastry, filled with a silky praline mousseline cream. It was created in 1910 to celebrate the Paris-Brest-Paris bicycle race, and its circular shape is meant to mimic a wheel.
Here’s a detailed, classic recipe to guide you through it.
Classic Paris-Brest (Praline Cream Puff Wreath)
This recipe is broken down into three components: the choux pastry ring, the praline mousseline cream, and the assembly. Don’t be intimidated—each step is straightforward.
Serves: 8-10
Prep time: 1.5 hours
Cook time: 40 minutes
Chill time: At least 2 hours
Part 1: The Praline Mousseline Cream
This is the soul of the dessert—a rich pastry cream lightened with butter and packed with nutty praline paste.
Ingredients
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For the Crème Pâtissière (Pastry Cream Base):
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2 cups (480ml) whole milk
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1 vanilla bean, split and seeds scraped (or 2 tsp vanilla extract)
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4 large egg yolks
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½ cup (100g) granulated sugar
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¼ cup (30g) cornstarch
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2 tbsp (30g) unsalted butter, cold
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For the Mousseline Finish:
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½ cup (115g) unsalted butter, very soft at room temperature
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⅓ to ½ cup (100-150g) praline paste (homemade or store-bought, see note)
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Instructions
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Make the Pastry Cream: In a saucepan, heat the milk and vanilla (seeds and pod) over medium heat until just simmering. Don’t let it boil.
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In a separate bowl, whisk the egg yolks, sugar, and cornstarch vigorously until pale and thick. Slowly pour about half of the hot milk into the egg mixture, whisking constantly to temper the eggs.
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Pour this mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking non-stop, until it thickens and starts to bubble slowly. Boil for 1 minute to cook out the cornstarch taste.
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Remove from heat. Discard the vanilla pod. Whisk in the cold butter until fully melted and incorporated. Transfer the pastry cream to a clean bowl, press plastic wrap directly onto the surface to prevent a skin, and refrigerate until completely cold (at least 2 hours).
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Make it Mousseline: Once the pastry cream is fully chilled, beat it with an electric mixer until smooth. In another bowl, beat the very soft butter and praline paste together until smooth and fluffy.
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With the mixer running on low, add the butter-praline mixture to the pastry cream a spoonful at a time, beating until just combined and silky. Do not overmix. Transfer to a piping bag fitted with a large star tip and keep chilled until ready to use.
Part 2: The Choux Pastry Ring (Pâte à Choux)
A crisp, hollow, and golden ring is essential.
Ingredients
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½ cup (120ml) water
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½ cup (120ml) whole milk
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½ cup (115g) unsalted butter, cut into cubes
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1 tsp granulated sugar
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½ tsp salt
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1 cup (125g) all-purpose flour
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4 large eggs, room temperature (you may not use all of them)
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1 egg, beaten with a splash of water for egg wash
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Sliced almonds, for topping
Instructions
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Prepare for Baking: Preheat your oven to 375°F (190°C). Trace an 8-inch (20cm) circle onto a piece of parchment paper as a guide, then flip the paper over onto a baking sheet.
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Make the Dough: In a medium saucepan, combine the water, milk, butter, sugar, and salt. Bring to a rolling boil over medium heat, ensuring the butter melts completely.
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Remove from heat and dump in the flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms. Return the pan to medium heat and cook, stirring and mashing constantly, for 2-3 minutes. You’ll see a thin film form on the bottom of the pan, and the dough will pull together into a ball. This step dries out the dough, which is crucial for crisp shells.
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Transfer the dough to a large bowl and let it cool for 5-10 minutes, stirring occasionally to release steam.
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Incorporate the Eggs: Beat in the eggs one at a time, mixing vigorously with a wooden spoon or electric mixer after each addition. The dough will look separated and slimy before absorbing the egg—keep going. After the third egg, check the consistency. The dough should be smooth, glossy, and fall from the spoon in a slow “V” shape (the ribbon test). Add the fourth egg a little at a time only if needed.
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Pipe the Ring: Transfer the dough to a piping bag fitted with a large round or star tip. Pipe a thick, even circle directly onto your traced guide on the parchment. Pipe a second ring right inside the first, and a third ring on top of the seam where the bottom two meet, creating a classic three-tiered wreath.
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Bake: Gently brush the surface with egg wash and sprinkle generously with sliced almonds. Bake for 35-40 minutes, or until deeply golden brown and puffed. Do NOT open the oven door for the first 25 minutes, or it will collapse. When done, pierce the side of the ring in a couple of places with a paring knife to let steam escape, turn off the oven, and let it sit inside with the door ajar for 10 minutes to dry out. Cool completely on a wire rack.
Part 3: Assembly
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Using a long serrated knife, carefully slice the cooled choux ring in half horizontally, as if you were splitting a bagel. You’ll have a top and bottom ring.
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Place the bottom ring on your serving plate. Pipe the chilled praline mousseline cream in large, decorative swirls all around the ring.
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Gently place the top ring over the cream. Dust generously with powdered sugar just before serving.
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This is best served fresh but can be refrigerated for a few hours. The choux pastry will soften over time from the cream.
A Note on Praline Paste:
Classic praline paste is made from caramelized almonds and hazelnuts ground into a smooth butter. You can find it in specialty stores or online. In a pinch, a high-quality almond-hazelnut butter with a little added caramel or powdered sugar mixed in can work, but the flavor will be less deep.
Enjoy the process and the incredible result! Let me know if you’d like a simplified or quicker variation.