Paris-Brest is a delightful French pastry that captivates both the eyes and taste buds. Named after the Paris-Brest-Paris bicycle race, this ring-shaped choux pastry was created by pastry chef Louis Durand in 1910 to commemorate the event. To eat Paris-Brest, simply slice it horizontally and enjoy the layers of crisp pastry and rich praline cream.

The traditional way to serve Paris-Brest is at room temperature. This allows the flavors to fully develop and ensures the pastry maintains its delicate texture. Some prefer to dust it with powdered sugar just before serving for an extra touch of sweetness and visual appeal.

For those who appreciate a more indulgent experience, Paris-Brest can be paired with a cup of coffee or a glass of dessert wine. The nutty praline cream complements these beverages beautifully, enhancing the overall enjoyment of this classic French dessert.

History of Paris-Brest

The Paris-Brest pastry has a rich history deeply intertwined with French cycling culture. This iconic dessert’s creation and evolution reflect both culinary innovation and sporting tradition.

Origin and Cultural Significance

Louis Durand, a pastry chef in Maisons-Laffitte, created the Paris-Brest in 1910. He designed it at the request of Pierre Giffard to commemorate the Paris-Brest-Paris bicycle race. The circular shape of the pastry symbolizes a bicycle wheel, paying homage to the grueling 1,200 km event.

Pâtisserie Durand, Louis’s bakery, became the birthplace of this classic French dessert. The Paris-Brest quickly gained popularity among cyclists participating in the race. Its high calorie content, primarily from fat and sugar, provided much-needed energy for the riders.

Evolution of the Recipe

The original Paris-Brest consisted of a ring of choux pastry filled with praline cream. Over time, pastry chefs experimented with variations on the classic recipe. Some added different nuts or flavors to the praline cream.

Philippe Conticini, a renowned French pastry chef, introduced his own twist on the Paris-Brest in the early 2000s. His version featured a lighter praline cream and a more refined presentation. This modernized take helped revive interest in the dessert among a new generation of food enthusiasts.

Today, the Paris-Brest remains a staple in French pâtisseries. It continues to evolve, with chefs creating unique interpretations while maintaining its iconic wheel-like shape and praline filling.

Ingredients Breakdown

Paris-Brest’s delectable taste comes from its carefully chosen components. Each element contributes to the pastry’s rich flavor and delightful texture.

Choux Pastry Components

The choux pastry forms the base of Paris-Brest. It requires flour, water, butter, and eggs. Salt and sugar are added in small amounts for flavor. The flour provides structure, while eggs give richness and help the pastry puff up.

Butter adds flavor and contributes to the crisp exterior. Water creates steam during baking, causing the pastry to rise and hollow out. This hollow center is perfect for filling.

Praline Paste Essentials

Praline paste gives Paris-Brest its distinctive nutty flavor. It consists of caramelized sugar, almonds, and hazelnuts. The nuts are toasted to enhance their flavor before being ground with the caramel.

Some recipes use a mix of equal parts almonds and hazelnuts, while others favor one nut over the other. The caramelized sugar adds sweetness and a complex depth of flavor to the paste.

Mousseline Cream Ingredients

Mousseline cream fills the choux pastry ring. It’s a luxurious combination of pastry cream and butter. The pastry cream base includes milk, sugar, egg yolks, and cornstarch or flour for thickening.

Vanilla extract or vanilla bean adds aromatic flavor. Butter is whipped into the cooled pastry cream to create a light, silky texture. Some recipes incorporate praline paste directly into the mousseline cream for extra nuttiness.

Making the Choux Pastry

Choux pastry forms the crispy foundation of Paris-Brest. This light, airy dough puffs up when baked, creating a hollow center perfect for filling. Mastering choux pastry requires precision in mixing and shaping.

Mixing the Dough

In a saucepan, combine water, butter, salt, and sugar. Bring the mixture to a boil over medium heat. Add all the flour at once and stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.

Remove from heat and let cool slightly. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. The dough should be glossy and fall slowly from the spoon in a ribbon-like consistency.

Transfer the pâte à choux to a piping bag fitted with a large round tip.

Creating the Choux Rings

Preheat the oven to 375°F (190°C). On a parchment-lined baking sheet, pipe the dough into circular shapes about 4 inches (10 cm) in diameter. To create the classic Paris-Brest ring, pipe a second circle inside and slightly on top of the first.

Brush the rings lightly with egg wash for a golden finish. Sprinkle with sliced almonds if desired. Bake for 30-35 minutes until puffed and golden brown. Allow to cool completely before filling.

Preparing the Praline Filling

The praline filling is the heart of a Paris-Brest. It combines a rich praline paste with a smooth mousseline cream for a decadent, nutty flavor.

Praline Paste Preparation

Start by toasting hazelnuts in a 350°F (177°C) oven for 10-12 minutes until golden and fragrant. Allow them to cool, then rub off the skins. In a small saucepan, heat sugar and water over medium-high heat until it turns golden brown.

Add the toasted hazelnuts to the caramel and stir to coat. Once cooled, break the praline into pieces. Use a food processor to grind the praline into a smooth paste. This process may take several minutes.

For a silkier texture, continue processing until the oils release and the paste becomes runny. Store in an airtight container until ready to use.

Mousseline Cream Crafting

Begin by preparing a pastry cream base. In a bowl, whisk together egg yolks, cornstarch, and granulated sugar. Heat milk in a saucepan until it simmers, then slowly pour it into the egg mixture, whisking constantly.

Return the mixture to the saucepan and cook over medium heat, stirring continuously until it thickens. Remove from heat and cool completely. In a stand mixer with a whisk attachment, beat softened butter until light and fluffy.

Gradually add the cooled pastry cream to the butter, mixing until smooth. Fold in the praline paste to create the praline crème mousseline. Chill for at least an hour before using to fill the Paris-Brest.

Assembling the Paris-Brest

Assembling a Paris-Brest requires precision and care. The process involves filling the choux pastry ring and adding decorative toppings to create an elegant final presentation.

Filling the Choux Pastry

Begin by slicing the choux pastry ring horizontally. Use a sharp knife to carefully cut it into two even halves. Set the top half aside.

Take a pastry bag fitted with a star tip and fill it with praline mousseline cream. Pipe a generous layer of cream onto the bottom half of the pastry ring. Start from the outer edge and work your way inward, creating a spiral pattern.

Gently place the top half of the pastry ring over the cream-filled bottom. Press down slightly to ensure the halves adhere without squashing the cream.

Decorative Topping Techniques

Dust the top of the Paris-Brest with a light coating of icing sugar. Use a fine-mesh sieve to achieve an even distribution. This adds a touch of sweetness and visual appeal.

For added texture, sprinkle sliced almonds over the icing sugar. Arrange them in a circular pattern or scatter them randomly for a rustic look.

Optionally, pipe small rosettes of praline cream on top of the pastry. Space them evenly around the ring for a professional finish. This extra layer of cream enhances both flavor and presentation.

Serving and Storage Tips

Paris-Brest requires careful handling to maintain its delicate texture and flavor. Proper serving techniques and storage methods ensure the best enjoyment of this classic French pastry.

How to Serve Paris-Brest

Paris-Brest is typically served as individual portions. Cut the pastry ring into 6-8 slices using a serrated knife. Apply gentle pressure to avoid crushing the delicate choux pastry.

Place each slice on a dessert plate. Dust the top with confectioners’ sugar just before serving for a finishing touch.

Serve Paris-Brest at room temperature for optimal flavor and texture. Allow refrigerated pastries to sit at room temperature for 15-20 minutes before serving.

Pair with a cup of coffee or dessert wine to complement the rich, nutty flavors of the cream filling.

Storing the Dessert

Store unfilled Paris-Brest shells in an airtight container at room temperature for up to 2 days. This preserves their crisp texture.

Once filled, refrigerate the pastry immediately. Place it in an airtight container to prevent absorption of other flavors.

Consume filled Paris-Brest within 24-48 hours for the best taste and texture. The cream filling can cause the pastry to soften over time.

For longer storage, freeze unfilled shells for up to 1 month. Thaw at room temperature and fill just before serving.

Avoid freezing filled Paris-Brest, as it can affect the texture of both the pastry and the cream filling.

Alternate Variations

Paris-Brest offers exciting possibilities for customization. Creative bakers have developed numerous alternatives to suit different dietary needs and taste preferences.

Nut-Free Alternatives

For those with nut allergies, Paris-Brest can be adapted using seed-based alternatives. Sunflower seed praline provides a similar texture and flavor to the traditional hazelnut filling. Pumpkin seeds or toasted coconut can replace almonds as toppings.

Some bakers use caramel or vanilla-flavored cream fillings instead of praline. These variations maintain the dessert’s rich taste while eliminating nuts entirely.

Vegan and Gluten-Free Adaptations

Vegan Paris-Brest replaces dairy and eggs with plant-based ingredients. Aquafaba (chickpea water) can create the choux pastry, while coconut cream forms the base for a dairy-free Chantilly cream filling.

Gluten-free versions use alternative flours like rice or almond flour. These adaptations often incorporate xanthan gum to achieve the correct texture in the pastry.

Some recipes combine vegan and gluten-free elements, using chickpea flour for the choux and cashew cream for the filling. These versions cater to multiple dietary restrictions while preserving the dessert’s indulgent nature.