Classic Paris Brest Pastry

Ingredients

Component Ingredient Amount Notes
Choux Pastry Water 1 cup (240 ml) Base liquid
Unsalted butter ½ cup (115 g) Richness
Sugar 1 tsp (5 g) Flavor
Salt ¼ tsp Balance
All-purpose flour 1 cup (125 g) Structure
Eggs 4 large Room temp
Praline Cream Filling Granulated sugar ½ cup (100 g) For praline paste
Almonds or hazelnuts ½ cup (60 g) Toasted
Heavy cream 1½ cups (360 ml) Whipped
Powdered sugar ½ cup (60 g) Sweetness
Vanilla extract 1 tsp Flavor
Praline paste/nut butter ½ cup (120 g) Essential
Topping Sliced almonds 2 tbsp Crunch
Powdered sugar For dusting Finish
Instructions

Instructions

 

Make the Choux

1. Preheat oven to 400°F (200°C). Line baking sheet with parchment.
2. In saucepan, combine water, butter, sugar, and salt. Bring to boil.
3. Add flour all at once, stir until dough forms a ball.
4. Return to low heat 1 min to dry slightly.
5. Transfer to bowl, cool 3–4 min.
6. Add eggs one at a time, mixing until smooth and glossy.

Pipe the Ring

1. Pipe two concentric circles (outer + inner ring) about 10–12 cm wide.
2. Sprinkle sliced almonds on top.

Bake

1. Bake at 400°F (200°C) for 10 min.
2. Reduce to 350°F (180°C) and bake 20–25 min until golden and puffed.
3. Turn off oven, crack door, cool inside 10 min.
4. Transfer to rack, cool completely.

Make Praline Cream

1. Praline paste (optional): Caramelize sugar, add nuts, cool, then blend smooth.
2. Whip cream with powdered sugar and vanilla to stiff peaks.
3. Fold in praline paste. Chill 10 min.

Assemble

1. Slice cooled choux ring horizontally.
2. Pipe praline cream onto bottom half.
3. Place top half back on.
4. Dust with powdered sugar.