A Paris-Brest is one of those classic French desserts that instantly feels special, whether you serve it for Christmas in Canada, a Sunday lunch in the U.S., or a family celebration in France or Belgium. It’s a ring of crisp choux pastry filled with a rich praline cream, inspired by the famous bicycle race between Paris and Brest.

This version is based on my YouTube video, but I’ve made a few important changes since I published it. The result is closer to the traditional Paris-Brest you’d find in a pâtisserie, while still being accessible in a home kitchen.

Along the way, if you love French-style desserts, you might also enjoy my easy raspberry clafoutis, classic pear almond tart, or festive Bûche de Noël yule log.

What Is a Paris-Brest?

A traditional Paris-Brest is a large ring of choux pastry (the same dough used for cream puffs and éclairs), split in half and filled with a praline cream. The texture should be:

Crisp and golden on the outside
Hollow and airy inside
Filled with a rich, nutty cream that holds its shape

This version keeps the spirit of the original while adapting it for home bakers in Canada, the USA, and beyond. The pâte à choux is baked as one big ring plus individual mini Paris-Brests. The filling is a praline mousseline-style cream made from pastry cream, praline paste, and whipped cream for lightness.

Ingredients

Choux Pastry Ring and Mini Paris-Brests

For the choux pastry

500ml (2 cups) water
200g (7 oz / about 14 tbsp) salted butter, cut into cubes
3g (½ tsp) fine salt
300g (2½ cups) all-purpose flour, sifted
5 large eggs, at room temperature (for the dough)

For egg wash and topping

1–2 large eggs, beaten (for egg wash)
30g (2 tbsp) coarse or granulated sugar, for sprinkling

Praline Pastry Cream

500ml (2 cups) whole milk
4 large egg yolks
100g (½ cup) granulated sugar
40g (⅓ cup) cornstarch
150g (⅔ cup) unsalted butter, softened and divided (100g + 50g)
150g (½ cup plus 2 tbsp) praline paste (hazelnut, almond, or mixed)

Whipped Cream (for Lightening the Filling)

250ml (1 cup) 35% whipping cream, very cold
15g (1 tbsp) granulated sugar (optional, depending on how sweet your praline paste is)

Decoration

20–30g (2–3 tbsp) sliced almonds, lightly toasted (optional but traditional)
20g (2 tbsp) icing sugar (powdered sugar), for dusting

Step-by-Step: How to Make Paris-Brest at Home

1. Prepare the Choux Pastry

Preheat your oven to 200°C / 400°F. Line a baking sheet with parchment paper. Draw a circle (about 20–22 cm / 8–9 inches) on the underside of the paper as a guide, if desired.
In a medium saucepan, add the 500ml (2 cups) water, 200g salted butter, and 3g salt. Bring to a gentle boil over medium heat, stirring to melt the butter completely.
Remove from the heat and add the 300g (2½ cups) flour all at once. Stir vigorously with a wooden spoon or spatula until the mixture forms a smooth dough that pulls away from the sides.
Return the saucepan to low heat and “dry” the dough for 2–3 minutes, stirring constantly, until it leaves a thin film on the bottom of the pan. This step helps the dough accept the eggs and puff properly.
Transfer the hot dough to the bowl of a stand mixer (or a large mixing bowl). Let cool 5–7 minutes until just warm but not hot to the touch.
Beat in the 5 eggs, one at a time, mixing well after each addition. The dough should become smooth and glossy. When you lift the paddle or spatula, it should fall in a thick ribbon that slowly forms a V shape. If it’s still too stiff, you can add 1–2 tsp of beaten egg from your egg wash.

2. Pipe and Bake the Paris-Brest Ring

Fit a piping bag with a large round tip (similar to a #809). Fill it with the choux dough.
Pipe one ring of dough following your drawn circle on the parchment.
Pipe a second ring just inside or on top of the first ring to build height and structure.
Use any remaining dough to pipe small choux for mini Paris-Brests on the same or a second tray.
Brush gently with egg wash, then sprinkle with coarse or granulated sugar and, if you like, a few sliced almonds.
Bake at 200°C / 400°F for about 15 minutes, then reduce the oven temperature to 180°C / 350°F and bake another 20–25 minutes, until the choux is deeply golden, puffed, and feels firm when gently pressed.
Turn off the oven, open the door slightly, and let the pastry dry for 5–10 minutes. Transfer to a rack to cool completely.

3. Make the Praline Pastry Cream

In a saucepan, heat the 500ml (2 cups) milk until steaming but not boiling.
In a bowl, whisk together the 4 egg yolks, 100g sugar, and 40g cornstarch until smooth and pale.
Slowly pour a little hot milk into the yolk mixture while whisking to temper, then add the rest while whisking constantly.
Pour the mixture back into the saucepan and cook over medium heat, whisking all the time, until the cream thickens and starts to bubble. Keep cooking 30–60 seconds to cook out the starch.
Remove from heat and whisk in 100g of the softened butter until smooth.
Add the 150g praline paste and whisk until completely incorporated.
Transfer the pastry cream to a shallow dish, press plastic wrap directly on the surface, and chill until cold.

4. Whip the Cream and Finish the Filling

When the praline pastry cream is completely cold, beat the remaining 50g butter until creamy.
Whisk or beat the chilled pastry cream to loosen it, then beat in the softened butter until smooth and fluffy.
In a separate bowl, whip the 250ml (1 cup) cream with the 15g sugar (if using) to soft-to-medium peaks.
Gently fold the whipped cream into the praline pastry cream in 2–3 additions. You should get a light, airy praline filling that still holds its shape.

5. Assemble the Paris-Brest

Using a serrated knife, carefully slice the cooled choux ring horizontally into two halves (base and “lid”). Do the same for any mini Paris-Brests.
Fit a piping bag with a star tip (similar to a #845) and fill with the praline cream.
Pipe generous rosettes of cream all around the base of the ring, filling the interior completely.
Place the top of the ring back on gently.
Dust with icing sugar and add a few extra toasted almonds if you like.
Chill 1–2 hours before serving so the cream sets slightly, but don’t leave it more than 24 hours or the choux will lose too much crispness.

Substitutions and Variations

Praline paste: Use hazelnut, almond, or a mix. If you can’t find praline paste, you can blend roasted nuts with caramel until smooth, or use a good-quality nut butter plus a bit of caramel sauce as an emergency solution.
Butter type: The original video uses salted butter. You can use unsalted butter and keep the 3g (½ tsp) salt in the dough, or use salted butter and reduce extra salt slightly.
Shape: Instead of one large Paris-Brest, pipe several small rings for individual desserts. Reduce baking time for smaller rings.
Cream-only filling: If you prefer a lighter filling closer to the original video, you can skip the pastry cream and fold praline paste directly into sweetened whipped cream. It will be less stable and best eaten within a few hours.

If you enjoy this kind of bakery-style French dessert, you may also like my French fruit tart with pastry cream or my classic crème brûlée.

Tips for Success

Let the dough cool slightly before adding eggs so they don’t scramble.
Add the eggs gradually and check the texture: the dough should form a smooth ribbon.
Bake long enough to dry the choux completely; underbaked choux will deflate.
Chill the pastry cream fully before adding whipped cream, or the filling may separate.
For neat piping, don’t overfill the piping bag; half-full gives you more control.

For more classic French sweets and brunch ideas, you can explore recipes like homemade crispy waffles, easy homemade crepes, no-churn dark chocolate ice cream, or ultra-rich chocolate mousse.

Frequently Asked Questions

Can I make Paris-Brest ahead of time?
You can make the choux pastry ring and the praline pastry cream one day ahead. Store the baked ring in an airtight container at room temperature and keep the cream in the fridge. Assemble a few hours before serving for the best texture.

My choux pastry collapsed. What went wrong?
Most of the time, the oven was opened too early or the dough wasn’t dried enough before you added the eggs. Make sure to dry the dough on the stove, bake until deeply golden, and let the ring dry in the turned-off oven with the door slightly open.

Can I freeze Paris-Brest?
You can freeze the baked, unfilled choux ring once it’s completely cooled. Thaw at room temperature and re-crisp briefly in a low oven. The praline cream does not freeze well once whipped.

Can I use store-bought praline?
Yes, a good-quality praline paste makes this recipe much easier. If you use a very sweet commercial praline, reduce the sugar in the pastry cream slightly to keep the balance.

What can I serve with Paris-Brest?
Serve it with coffee or espresso, or alongside another French dessert like moist apple cake, Nutella-stuffed beignets, or moist and fluffy blueberry muffins.

What to Serve with Paris-Brest – Suggested Recipes

Here are more ideas if you want to build a French-inspired dessert table:

Best Paris-Brest Recipe with Praline Cream – Classic French Dessert Made Easy at Home

Print The Recipe Pin The Recipe

Prep Time 45

Cooking Time 45

Resting Time 2

Category Dessert

Cuisine French

Portions 6 Portions

Calories 350 kcal

Ingredients

For the choux pastry

500 ml 2 cups water
200 g 7 oz / about 14 tbsp salted butter, cut into cubes
3 g ½ tsp fine salt
300 g 2½ cups all-purpose flour, sifted
5 large eggs at room temperature (for the dough)

For egg wash and topping

1 –2 large eggs beaten (for egg wash)
30 g 2 tbsp coarse or granulated sugar, for sprinkling

Praline Pastry Cream

500 ml 2 cups whole milk
4 large egg yolks
100 g ½ cup granulated sugar
40 g ⅓ cup cornstarch
150 g ⅔ cup unsalted butter, softened and divided (100g + 50g)
150 g ½ cup plus 2 tbsp praline paste (hazelnut, almond, or mixed)

Whipped Cream (for Lightening the Filling)

250 ml 1 cup 35% whipping cream, very cold
15 g 1 tbsp granulated sugar (optional, depending on how sweet your praline paste is)

Decoration

20 –30g 2–3 tbsp sliced almonds, lightly toasted (optional but traditional)
20 g 2 tbsp icing sugar (powdered sugar), for dusting

Instructions

Prepare the Choux Pastry

Preheat your oven to 200°C / 400°F. Line a baking sheet with parchment paper. Draw a circle (about 20–22 cm / 8–9 inches) on the underside of the paper as a guide, if desired.
In a medium saucepan, add the 500ml (2 cups) water, 200g salted butter, and 3g salt. Bring to a gentle boil over medium heat, stirring to melt the butter completely.
Remove from the heat and add the 300g (2½ cups) flour all at once. Stir vigorously with a wooden spoon or spatula until the mixture forms a smooth dough that pulls away from the sides.
Return the saucepan to low heat and “dry” the dough for 2–3 minutes, stirring constantly, until it leaves a thin film on the bottom of the pan. This step helps the dough accept the eggs and puff properly.
Transfer the hot dough to the bowl of a stand mixer (or a large mixing bowl). Let cool 5–7 minutes until just warm but not hot to the touch.
Beat in the 5 eggs, one at a time, mixing well after each addition. The dough should become smooth and glossy. When you lift the paddle or spatula, it should fall in a thick ribbon that slowly forms a V shape. If it’s still too stiff, you can add 1–2 tsp of beaten egg from your egg wash.

Pipe and Bake the Paris-Brest Ring

Fit a piping bag with a large round tip (similar to a #809). Fill it with the choux dough.
Pipe one ring of dough following your drawn circle on the parchment.
Pipe a second ring just inside or on top of the first ring to build height and structure.
Use any remaining dough to pipe small choux for mini Paris-Brests on the same or a second tray.
Brush gently with egg wash, then sprinkle with coarse or granulated sugar and, if you like, a few sliced almonds.
Bake at 200°C / 400°F for about 15 minutes, then reduce the oven temperature to 180°C / 350°F and bake another 20–25 minutes, until the choux is deeply golden, puffed, and feels firm when gently pressed.
Turn off the oven, open the door slightly, and let the pastry dry for 5–10 minutes. Transfer to a rack to cool completely.

Make the Praline Pastry Cream

In a saucepan, heat the 500ml (2 cups) milk until steaming but not boiling.
In a bowl, whisk together the 4 egg yolks, 100g sugar, and 40g cornstarch until smooth and pale.
Slowly pour a little hot milk into the yolk mixture while whisking to temper, then add the rest while whisking constantly.
Pour the mixture back into the saucepan and cook over medium heat, whisking all the time, until the cream thickens and starts to bubble. Keep cooking 30–60 seconds to cook out the starch.
Remove from heat and whisk in 100g of the softened butter until smooth.
Add the 150g praline paste and whisk until completely incorporated.
Transfer the pastry cream to a shallow dish, press plastic wrap directly on the surface, and chill until cold.

Whip the Cream and Finish the Filling

When the praline pastry cream is completely cold, beat the remaining 50g butter until creamy.
Whisk or beat the chilled pastry cream to loosen it, then beat in the softened butter until smooth and fluffy.
In a separate bowl, whip the 250ml (1 cup) cream with the 15g sugar (if using) to soft-to-medium peaks.
Gently fold the whipped cream into the praline pastry cream in 2–3 additions. You should get a light, airy praline filling that still holds its shape.

Assemble the Paris-Brest

Using a serrated knife, carefully slice the cooled choux ring horizontally into two halves (base and “lid”). Do the same for any mini Paris-Brests.
Fit a piping bag with a star tip (similar to a #845) and fill with the praline cream.
Pipe generous rosettes of cream all around the base of the ring, filling the interior completely.
Place the top of the ring back on gently.
Dust with icing sugar and add a few extra toasted almonds if you like.
Chill 1–2 hours before serving so the cream sets slightly, but don’t leave it more than 24 hours or the choux will lose too much crispness.

Video

Notes

Substitutions and Variations

Praline paste: Use hazelnut, almond, or a mix. If you can’t find praline paste, you can blend roasted nuts with caramel until smooth, or use a good-quality nut butter plus a bit of caramel sauce as an emergency solution.
Butter type: The original video uses salted butter. You can use unsalted butter and keep the 3g (½ tsp) salt in the dough, or use salted butter and reduce extra salt slightly.
Shape: Instead of one large Paris-Brest, pipe several small rings for individual desserts. Reduce baking time for smaller rings.
Cream-only filling: If you prefer a lighter filling closer to the original video, you can skip the pastry cream and fold praline paste directly into sweetened whipped cream. It will be less stable and best eaten within a few hours.

If you enjoy this kind of bakery-style French dessert, you may also like my French fruit tart with pastry cream or my classic crème brûlée.

Tips for Success

Let the dough cool slightly before adding eggs so they don’t scramble.
Add the eggs gradually and check the texture: the dough should form a smooth ribbon.
Bake long enough to dry the choux completely; underbaked choux will deflate.
Chill the pastry cream fully before adding whipped cream, or the filling may separate.
For neat piping, don’t overfill the piping bag; half-full gives you more control.

For more classic French sweets and brunch ideas, you can explore recipes like homemade crispy waffles, easy homemade crepes, no-churn dark chocolate ice cream, or ultra-rich chocolate mousse.

Keywords Desserts

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