Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
ice cream recipes
strawberry recipes
blueberry recipes
healthy baking
candy recipes
apple recipes
pumpkin recipes
cranberry recipes
chocolate recipes
biscotti recipes
pudding recipes
comfort foods
english tea party
lemon recipes
trifle recipes
halloween baking
thanksgiving baking
christmas cookies
christmas baking
christmas candy
valentine's baking
easter baking
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

 

4 Time Winner

Paris-Brest  Recipe & Video

Printer Friendly Page

Besides the Tour de France, every four years France holds a 1200 kilometer bicycle race that goes from Paris to Brest and back to Paris (commonly known as "PBP"). This race began in 1891 and it's the oldest cycling event still being run. The story goes that the same year that this race started, a pastry chef along the bicycle route decided to make a celebration cake called Paris-Brest (pronounced pah-ree-brehst), to honor the race. It was made with a round of choux pastry (meant to resemble a bicycle wheel) that was sprinkled with almonds, and filled with a praline flavored cream.

To make a Paris Brest you begin with a large ring of choux pastry. Choux pastry is a unique pastry in that it's first cooked on the stove top and then it's baked. You start by adding flour to a boiled mixture of butter and water/milk (like a roux). The mixture is cooked until it forms a smooth ball of dough. Next, it's removed from the heat and beaten eggs are added until you have a smooth, thick and shiny paste-like dough. This paste is piped into a large ring shape and baked, first at a high temperature so the pastry will rise quickly (leaving a hollow center) and to set the structure of the Paris Brest. Then the temperature is reduced and it is baked further to allow the outside of the shell to become firm, while at the same time allowing the inside of the pastry to dry out. You can cut a small slit into the side of the pastry at the end of baking to make sure it has dried out sufficiently, because if the inside dough is still very wet, the choux pastry will soften and deflate upon cooling. But don't worry if the shell still has a small amount of moist dough as this can simply be removed before filling the Paris Brest with your filling.

Once the Paris Brest has cooled, it's cut in half horizontally and filled with loads of vanilla flavored whipped cream (Chantilly Cream). (This does deviate from the traditional filling of a praline flavored cream.) The finishing touch is to dust the top of the pastry with powdered sugar. In order to keep the shell crisp, fill with the cream shortly before serving. If you prefer a softer shell, assemble the Paris Brest a few hours, or even the day before serving. Just cover and store in the refrigerator.

Related Recipes You May Like

Cream Puffs

Chocolate Eclairs

Chocolate Mousse

Chocolate Macarons

 Crème Brûlée

Crème Patissiere (Pastry Cream)

Paris Brest: Preheat your oven to 400 degrees F (200 degrees C) and place the rack in the center of the oven. Line a baking sheet with parchment paper. Draw an eight inch (20 cm) circle on the parchment paper to use as a guide when piping the choux pastry.

In a bowl sift or whisk together the flour and salt.

Place the butter, milk, water, and sugar in a heavy saucepan over medium heat and bring to a boil. Remove from heat and, with a wooden spoon or heatproof spatula, quickly stir in the flour mixture. Place your saucepan back over medium-low heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 3 minutes). Transfer the dough to your electric mixer (fitted with the paddle attachment), or you can use a hand mixer, and beat on low speed a minute or two to release the steam from the dough. Once the dough is lukewarm, start adding the lightly beaten eggs, in small additions, and continue to mix until you have a smooth thick shiny paste. (You will notice that the dough will separate and then come together. Continue to mix until you have a smooth thick paste that will fall from a spoon in a thick ribbon).

Transfer the dough to a large piping bag fitted with a large plain tip (#4). Pipe a 1 inch (2.5 cm) thick ring of dough just inside the 8 inch (20 cm) circle that is drawn on the parchment paper. Pipe another 1 inch (2.5 cm) thick ring inside the first ring, making sure the rings of dough are touching. Pipe a final ring of dough on top, along the center seam between the first two rings of dough.

Egg Wash: In a small bowl whisk the egg with the salt. With a pastry brush, brush the glaze gently on the top and sides of the dough, smoothing the rings of dough. Sprinkle with the shaved almonds. 

Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (180 degrees C). Bake for a further 40-45 minutes or until the choux pastry is a golden brown color, puffed, and crisp. (Do not open the oven door while the choux pastry bakes or it might deflate.) Turn the oven off, leave the oven door slightly ajar, and leave the choux pastry in the oven so the shell can further dry out (about 30-45 minutes). Remove from oven and finish cooling on a wire rack.

Whipped Cream: In a large mixing bowl, with the whisk attachment, beat the whipping cream with the vanilla extract and sugar until stiff peaks form.

To Assemble: Split the pastry shell in half horizontally and remove any wet pieces of dough. Then spoon (or pipe) the whipped cream into the hollow center of the shell. Place the top half of the pastry shell on the whipped cream and dust the top of the Paris Brest with powdered (confectioners or icing) sugar.

Serves about 8-10 people.

View comments on this recipe on YouTube

Choux Pastry:

1 cup (130 grams) all purpose flour

1/2 teaspoon (2 grams) salt

1/2 cup (113 grams) unsalted butter

1/2 cup (120 grams) whole (full fat) milk

1/2 cup (120 grams) water

1 teaspoon (5 grams) granulated white sugar

4 large eggs, at room temperature (lightly beaten) (total weight 220 grams (without the shells))

Egg Wash:

1 large egg (55 grams without the shell)

1/8 teaspoon salt

1/2 cup (50 grams) shaved almonds

Whipped Cream (Chantilly Cream):

1 1/2 cups (360 ml) cold heavy whipping cream

3/4 teaspoon (3 grams) pure vanilla extract

2 - 3 tablespoon (25 - 40 grams) granulated white sugar, or to taste

Garnish:

Powdered (Confectioners or icing) sugar

 

 
 
     
 

 

 

New Videos

   
 

     

Top 40 Video Recipes of 2014

1. Vanilla Cake

2. Cake Pops

3. Red Velvet Cake

4. Simple Chocolate Cake

5. Red Velvet Cupcakes

6. Pancakes

7. Brownies

8. American Sponge Cake

9. Peanut Butter Balls

10. Pound Cake

11. Cake Doughnuts

12.Banana Chocolate Cupcakes

13. French Macarons 14. Carrot Cake 15. Vanilla Cupcakes
16. Royal Icing 17. New York Cheesecake 18. Chocolate Chiffon Cake 19. Orange Chiffon Cake 20. Crêpes
21. Caramels 22. Black Forest Cake 23. Shortbread Cookies 24. Cinnamon Rolls 25. Lemon Curd
26. Chocolate Chip Cookies 27. Chocolate Cupcakes 28. Peanut Butter Cups 29. Homemade Doughnuts 30. Spritz Cookies 
31. Cream Puffs 32. Apple Pie 33. Biscuits 34. Whipped Cream Frosting 35. No Bake Cheesecake
36. Cream Cheese Pound Cake 37. Chocolate Eclairs 38. Chocolate Banana Cake 39. Sugar Cookies 40. Fruit Tart
   
 
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2014 iFood Media LLC