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French Paris-Brest Recipe

French Paris-Brest Recipe

Paris-Brest is a French circular pastry dish made with choux pastry, filled with praline cream and garnished with slivered almonds. 

Paris-Brest is enjoyed throughout the year in France, and can be found in pastry shops around the country. It is often served with a café au lait in the afternoon or as a dessert after a meal. 

Origin & Cultural Significance 

Paris-Brest was invented by Louis Durand, a pastry chef in the late 19th century. He created this dessert to commemorate the Paris-Brest-Paris bicycle race in 1891. The round shape of the pastry is meant to represent a bicycle wheel.

This iconic pastry can be found with various alterations to the recipe, although the fundamental elements of choux pastry and praline-flavored cream are maintained. Today, some pastry chefs incorporate fresh berries or fruit compote into the cream filling.


French Paris-Brest Recipe

Yield: 6
Prep Time: 20 minutes
Cook Time: 40 minutes
Additional Time: 30 minutes
Total Time: 1 hour 30 minutes

Paris-Brest is a French circular pastry dish made with choux pastry, filled with praline cream and garnished with slivered almonds. 


  • Water - 1/2 cup
  • Unsalted butter - 1/2 cup
  • All-purpose flour - 1 cup
  • Eggs - 4
  • Salt - 1/4 tsp
  • Heavy cream - 2 cups
  • Praline paste - 1/2 cup
  • Powdered sugar - 2 tbsp
  • Slivered almonds - for garnish


  1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
  2. First, make the choux pastry as follows. In a saucepan, combine water, butter, and salt. Bring to a boil.
  3. Reduce heat to low and add all-purpose flour. Stir vigorously until the mixture forms a smooth ball.
  4. Remove from heat and let it cool for a minute.
  5. Add eggs one at a time, mixing well after each addition until you have a glossy, thick dough.
  6. Transfer the dough to a pastry bag fitted with a large round tip.
  7. Pipe a ring shape onto the prepared baking sheet.
  8. Bake for 15 minutes at 425°F, then reduce the temperature to 375°F and bake for an additional 20-25 minutes until golden brown and crisp. Leave to cool.
  9. To make the praline cream, whip the heavy cream until soft peaks form.
  10. Gently fold in the praline paste and powdered sugar until well combined.
  11. Once the choux pastry has cooled, slice it in half horizontally.
  12. Fill the bottom half with the praline cream.
  13. Place the top half back on, creating a sandwich.
  14. Garnish with slivered almonds.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 653Total Fat: 54gSaturated Fat: 29gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 254mgSodium: 178mgCarbohydrates: 33gFiber: 2gSugar: 16gProtein: 10g

Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.

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