Quick answer: pipe choux pastry into an 8-inch ring, scatter with sliced almonds and bake until deep golden and dry. Split it horizontally, pipe in praline cream generously, replace the top and dust with powdered sugar.
Choux ring (serves 6-8)
- ½ cup (120 ml) water
- ¼ cup (60 ml) milk
- 5 tbsp (70 g) butter
- ¼ tsp salt
- 1 tsp sugar
- ¾ cup (95 g) all-purpose flour
- 3 large eggs, beaten
- ¼ cup sliced almonds
- Heat the oven to 400°F (200°C). Draw an 8-inch circle on parchment and turn it over on a baking sheet.
- Bring the water, milk, butter, salt and sugar to a boil. Add the flour all at once and stir over the heat until the dough forms a ball.
- Cool for 5 minutes, then beat in the eggs gradually until smooth, glossy and just able to hold its shape. You may not need all the egg.
- Pipe a thick ring on the circle, a second ring just inside it, and a third on top of the seam.
- Brush with leftover egg, scatter with the almonds and bake for 15 minutes. Reduce to 350°F (175°C) and bake for 25-30 minutes more, until deep golden and firm.
- Pierce in several places and cool on a rack.
Easy praline whipped cream
- 1½ cups (360 ml) cold heavy cream
- ⅓ cup (about 90 g) hazelnut or hazelnut-almond praline paste
- 2 tbsp powdered sugar
- A pinch of salt
Loosen the praline paste with a few spoonfuls of the cream, then add the rest with the sugar and salt and whip to stiff peaks. For a richer, more traditional filling, fold the praline paste into diplomat cream or pastry cream.
Assembling
- Slice the cooled ring in half horizontally with a serrated knife.
- Pipe the cream onto the base with a large star tip, in tall swirls that show at the sides.
- Set the top on gently and dust with powdered sugar.
- Chill for 30 minutes before slicing.
Variations
- Individual: pipe 3-inch rings and bake for about 25 minutes in total.
- Coffee: 2 tsp instant espresso in the cream instead of praline.
- Chocolate: whipped ganache.
- Berry: plain whipped cream and fresh raspberries.
More choux: profiteroles and cream puff fillings.
Frequently asked questions
What is a Paris-Brest?
A French pastry: a ring of choux pastry topped with sliced almonds, split and filled with praline-flavored cream. It was created in 1910 to mark the Paris-Brest-Paris bicycle race and is shaped like a wheel.
What is the filling in a Paris-Brest?
Traditionally a praline mousseline, which is pastry cream beaten with butter and hazelnut-almond praline paste. Lighter versions use praline diplomat cream or praline whipped cream.
Can I use Nutella or hazelnut spread instead of praline paste?
Yes, as a shortcut. It is sweeter and has chocolate in it, so reduce the sugar in the cream.
Can I make a Paris-Brest ahead?
Bake the ring up to a day ahead and re-crisp it for 5 minutes in the oven. Fill it within a few hours of serving.
