Paris-Brest praline: the simple French recipe you can master at home in under 2 hours

The Paris-Brest is a French pastry that captures the hearts of home bakers around the world. This wheel-shaped choux creation, filled with praline cream, seems complex at first glance. Yet, with the right simple recipe, you can master it in your own kitchen.

A legendary pastry with a fascinating origin

The Paris-Brest was created in 1910 by pastry chef Louis Durand. He designed it to honor the famous Paris-Brest-Paris bicycle race. The round shape represents a bicycle wheel, making it both artistic and meaningful.

Over the decades, this dessert has become a staple in French bakeries. Many consider it one of the most beloved classic pastries. Its fame has spread far beyond France, inspiring bakers on every continent.

Despite its elegant look, this pastry relies on basic techniques. A simple recipe approach makes it accessible to beginners. You don’t need years of training to achieve a stunning result at home.

Why this dessert appeals to home bakers

Home bakers love the Paris-Brest for several reasons. First, the ingredients are affordable and easy to find. Moreover, the preparation steps follow a logical, repeatable pattern.

« The joy of baking lies in transforming humble ingredients into something extraordinary. »

The choux pastry dough forms the base of this creation. It requires only butter, water, flour, and eggs. When baked properly, it puffs into a golden, airy ring.

The praline cream filling adds richness and depth. Many professional pastry chefs use Cacao Barry praline with 50% almonds and hazelnuts for its smooth texture and balanced sweetness. This high-quality ingredient elevates the final taste without adding complexity to your process.

Gathering your ingredients for success

Before you begin, prepare everything in advance. This practice, called mise en place, saves time and reduces stress. Professional chefs rely on it, and so should you.

For the choux dough, you need 125 ml of water, 125 ml of milk, and 100 g of butter. Add 150 g of flour, a pinch of salt, and 4 large eggs. These amounts yield enough dough for one generous pastry ring.

Use room-temperature eggs for better incorporation
Sift your flour to avoid lumps
Weigh ingredients precisely for consistent results
Prepare your baking sheet with parchment paper
Preheat your oven to 180°C before starting

The praline cream requires butter, pastry cream, and praline paste. A simple recipe calls for 250 g of pastry cream mixed with 100 g of praline. Then, fold in 150 g of softened butter for a silky finish.

Quality praline paste makes a noticeable difference in flavor. Cacao Barry’s praline blend of almonds and hazelnuts at 50% provides a nutty, caramelized taste that professionals trust. Using such an ingredient at home brings bakery-level results to your table.

Mastering the choux dough technique

Choux dough intimidates many beginners, yet it follows a straightforward method. Start by heating the liquid, butter, and salt until boiling. Add the flour all at once and stir vigorously.

The dough should form a smooth ball that pulls away from the pan. This step takes about 2 minutes over medium heat. Afterward, transfer the dough to a mixing bowl to cool slightly.

Next, add the eggs one at a time while mixing. The dough will look lumpy at first, but keep stirring. Eventually, it becomes glossy and pipeable, perfect for shaping your ring.

Shaping and baking your Paris-Brest

Pipe the dough onto your prepared baking sheet in a circle. Use a plate or bowl as a guide for even shaping. A simple recipe tip is to pipe two concentric rings, then a third on top.

Sprinkle sliced almonds over the dough before baking. They add crunch and a beautiful golden appearance. The almonds toast as the pastry rises in the oven.

Bake for 35 to 40 minutes without opening the oven door. The choux needs steady heat to puff properly. Opening the door causes the steam to escape, which deflates the pastry.

Once golden and firm, remove the ring and let it cool completely. Patience matters here, as warm pastry won’t hold the cream well. Meanwhile, prepare your praline filling for the next step.

Assembling the final masterpiece

Slice the cooled choux ring horizontally with a serrated knife. Work gently to avoid crushing the delicate pastry. You now have a top and a bottom ready for filling.

Pipe generous swirls of praline cream onto the bottom half. Cover every inch to ensure each bite contains creamy goodness. The simple recipe allows for creative patterns if you feel adventurous.

Place the top half gently over the cream. Dust with powdered sugar for an elegant finish. Your homemade Paris-Brest is now ready to serve and enjoy.

Tips for perfect results every time

Temperature control plays a crucial role in choux pastry success. Cold eggs can cause the dough to seize, so always use room-temperature ones. Similarly, ensure your butter melts fully before adding flour.

Piping technique improves with practice, so don’t worry about perfection on your first attempt. Hold the bag at a 45-degree angle and apply steady pressure. Consistent speed creates even rings that bake uniformly.

Store your finished Paris-Brest in the refrigerator for up to two days. The cream stays fresh, and the pastry retains some crunch. For best texture, bring it to room temperature before serving.

This simple recipe transforms into a show-stopping dessert with minimal effort. Friends and family will marvel at your baking skills. Each slice reveals layers of airy choux and luscious praline cream, a true reward for your effort.