Ah, the Paris-Brest! 🍰
This is a classic French pastry that’s both elegant and indulgent. It was created in 1910 to commemorate the Paris–Brest–Paris bicycle race, and its shape—a wheel—pays homage to bicycle wheels. The pastry is essentially choux pastry filled with a rich praline-flavored cream. Here’s a breakdown:
Components of a Paris-Brest
- Choux Pastry Ring
- Light, airy, slightly crisp outside
- Typically piped into a circle (or wheel shape)
- Often topped with slivered almonds and sugar before baking
- Praline Cream (Crème Pralinée)
- Usually a combination of pastry cream + praline paste + whipped cream
- Smooth, nutty, and not overly sweet
- Can be piped inside the cooled choux pastry
- Finishing Touch
- Dust with powdered sugar
- Optional: drizzle of chocolate or extra praline for garnish
Serving
- Traditionally served chilled, with the cream piped just before serving to prevent sogginess.
- It’s often a centerpiece dessert because of its wheel shape and elegant presentation.
If you want, I can give you a step-by-step recipe to make a Paris-Brest from scratch, including tips to make the choux pastry perfectly crisp and the praline cream silky and light.
Do you want me to do that?
