Paris Brest is definitely the Queen of French pastries! A crispy ring of pâte à choux filled with silky hazelnut praline crème mousseline and decorated with roasted hazelnuts and flaked almonds. It's a challenge worth making! My classic French recipe for Paris-Brest has extra praline paste and roasted hazelnuts in the filling, adding extra crunchiness. Trust me, Paris Brest is one of the most impressive desserts!
This recipe has been on the blog since 2020, and so many readers have had huge success making it. Since then, I have updated the recipe with more tips and additional filling ideas based on your questions, making it the most comprehensive recipe available. It's a challenge worth trying!
Read what others said about my classic Paris Brest recipe
"I’ve seen Paris Brest in a TV program and Googled it, not knowing anything about your blog. What a gem- the most well-written recipe, even for beginners! I encountered a few challenges while making this recipe - since I’ve never baked Choux pastry before- but I followed everything to the T, and it came out AMAZING!!" Sally
"I tried a couple of other Paris Brest recipes, and my choux pastry was never good, but with this recipe, everything turned out perfect! I think your tip with the fridge and freezer really makes a difference. The cream is heavenly! I tried both options, making my own pralines and buying them. Both were good, but the homemade one wins! I love your recipes!" Vesna
Best foolproof Paris Brest recipe
While making homemade Paris-Brest, we're looking for a golden brown ring of choux pastry with no cracks, an even rise, and a lovely big air pocket inside for the filling. And it also has to hold its shape after baking! I have so many tips for baking choux pastry to help you avoid typical beginner mistakes. Keep on reading.
Then comes the filling! The best Paris Brest has a stable yet silky hazelnut praline crème mousseline inside that is light but can hold its shape.
And finally, presentation! The dessert has to have a perfect circular appearance. It is round, resembling a bike wheel, because the recipe was created in 1910 by Pastry chef Louis Durand to commemorate the Paris–Brest–Paris bicycle race.
This is a professional Paris-Brest recipe adapted for the home kitchen. No one will believe you didn't buy your Paris-Brest in a fancy French pastry shop!
Katalin's Key Take on how hard it is to make fancy Paris Brest in a home kitchen environment
I'll walk you through making the choux pastry and the hazelnut praline cream filling, so even a beginner baker can make it. However, like all French pastry recipes, it has several components and is scientific in its approach. So precision is key! Things can go very wrong if you don't follow the recipe strictly.
Personally, I think the most challenging part of a Paris Brest recipe is probably piping the ring shape to achieve that professional, elegant finish. But again, I'll give you my tips and tricks to get it right, and you can practice until you feel comfortable with the result!
Consider this recipe a Paris-Brest and choux pastry crash course, and it will be the only Paris Brest recipe that you will ever need!
My best advice on the ingredients
The ingredients for Paris Best are all quite basic; you likely already have many of them. However, there are a few important things to note.
The flour for the choux ring needs to have a high protein content to achieve the air pocket. Do not use regular, plain all-purpose flour or pastry flour; instead, look for one labeled as 'strong' or 'bread flour'. The flour I use has 12% protein. Make sure you sift it to avoid any lumps!
We use water and milk in the choux with a 50:50 ratio, and the milk must be full-fat. Use white granulated sugar and high-fat, good-quality European-style unsalted butter. It helps if the butter is at room temperature so that it doesn't take too long to melt into the mixture. Don't forget the salt!
I will have special notes on the quantity of eggs later in this recipe. But they must be at room temperature. You will need whole eggs for the choux and egg yolks only for the crème mousseline. Try my pavlova recipe if you want to use up your egg whites!
I use Callebaut hazelnut praline paste for the crème mousseline filling as it is professional quality and tastes delicious. You can also make your own hazelnut praline, or even substitute the hazelnut praline with hazelnut butter. However, if doing this, you will need to add more sugar to the pastry cream to compensate for the lack of sugar in the hazelnut butter.
Start with making pâte à choux
Place the water, milk, sugar, salt, and room-temperature butter chunks in a saucepan over medium heat. We need to dissolve the sugar and melt the butter into the liquid. It needs to reach a simmering point, but do not let it boil, as we don't want to evaporate any of the water.
Dump the sifted flour into the saucepan all at once and stir it rapidly with a rubber spatula to form a paste. Now we must cook the dough (known as the panade) for a few minutes over medium heat, constantly mixing it.
The cooking process of the panade is ready when some moisture evaporates from the dough and a thin skin forms on the bottom of the saucepan.
Mixing the eggs in like a Pro
Mixing the egg into choux pastry needs a bit of judgment. The quantity of eggs needed will vary, and we don't want to add too little or too much. So there are markers to look out for, and you may need slightly more or slightly less than is stated in the recipe. Mix them together before you begin, and make sure they are at room temperature.
Place the dough into a stand mixer fitted with the paddle attachment. You can also use an electric hand mixer, or even do this stage by hand in a bowl with a spatula.
Start the mixer on medium speed, and add the egg a small amount at a time. Whisk after each addition to let it incorporate, then add a little more. It might seem like it won't incorporate, but give it some time, and it will mix in.
Eventually, the dough will come together and reach a glossy, pipeable consistency. Apply the “V test” to check when you have added enough egg: The dough is ready when it slowly falls from the paddle attachment in a V shape. It should not stay stuck to the paddle or drip off too quickly. It needs to fall slowly in a V shape (see photos).
Pipe the Paris Brest rings
Move the dough into a pastry bag fitted with a French star nozzle tip and take care to press out any air bubbles. Don't use a round nozzle tip, you'll get much better results with a star tip in terms of how the choux puffs up.
Place the piping bag filled with dough in the fridge for 1-2 hours. This will help you to achieve a choux pastry ring with no cracks.
Prepare a perforated “air” baking mat with parchment paper on top. The recipe makes 3 Paris Brests, measuring 19 cm (7.5 inches) in diameter. Since choux pastry expands in the oven, you will need to pipe circles of choux pastry that are approximately 14 cm (5.5 inches) in diameter.
Pipe a circle of choux pastry, and then another one outside, ensuring it touches the edges of the first one. Then, one more should go on top. Repeat this twice more for the other Paris-Brest rings. This part takes some practice!
Cover the surface of the choux dough rings with roasted almond slices. This adds texture, flavor, and visual interest, but also helps the choux to bake evenly without bursting all over the surface.
Place the tray with 3 Paris Brest into the freezer for at least one hour.
Now bake and watch the magic
Preheat your oven to 200°C (392°F) without a fan. It's essential to thoroughly preheat your oven when baking choux pastry (or any other baking). Why without fan? Most home oven fans blow all around the place and choux pastry does not like that.
Place the tray with the frozen Paris-Brest in the oven, and immediately reduce the temperature to 170°C (338°F).
Bake the choux rings for 40 minutes, and do not open the oven door for the first 30 minutes. Check how one of the choux rings is after 40 minutes. They should be golden in color, nicely puffed up, and not deflate at room temperature. The middle will not be raw, but it will continue to dry out as it cools.
Once the choux pastry rings are well-baked, let them cool on the mat.
What is Crème Mousseline
Crème Mousseline (also known as German buttercream) is a silky, fluffy yet stable cream made of pastry cream and added butter. It can be used as a cream filling for cakes and cupcakes, and it is also very popular in French-style recipes, such as Fraisier cake, Sable Breton tart, and Charlotte cake. In this Paris-Brest, we add hazelnut praline to the crème mousseline to create a delicious filling.
Make the pastry cream base
Use a hand whisk to whip the sugar and egg yolks together for 1-2 minutes, until they are slightly fluffy.
Mix in corn starch, flour, and vanilla extract until thoroughly incorporated, and you have a smooth paste.
Place milk into a saucepan over medium heat. Remove it from the heat as soon as it starts simmering. Make sure it is simmering but not crazy boiling.
Pour the warm milk very slowly over the egg yolk mixture while whisking vigorously with a hand whisk. Don't do this too fast, or you will scramble the eggs with the hot milk and have to start again! The mixture should begin to thicken slightly.
Pour the mixture back into the saucepan and cook on medium heat for a few minutes until it thickens even further. This occurs typically approximately 1 minute after the first boil. It might get lumpy at first, but don’t worry. Just keep whisking, and the cream will get smooth and glossy. It helps to use a good-quality pan for this.
You can strain the pastry cream at this stage if you are concerned about lumps.
Otherwise, continue by adding the chunks of room-temperature soft butter in three stages. Mix with a rubber spatula until each addition is completely incorporated.
Place the pastry cream into a shallow bowl or container and cover the entire surface with plastic wrap to avoid a skin from forming on top. Let it cool to room temperature before continuing.
Make the hazelnut mousseline cream
Once the pastry cream has cooled to room temperature, move on to the final stage.
Place the softened, room temperature butter into your stand mixer fitted with the whisk attachment. Cream the butter for a few minutes until it is pale and creamy. Then, add the praline paste and whip until well combined.
Now add the room-temperature pastry cream in 4 stages while the mixer is still running. Don't add it all at once.
Continue creaming the mixture until it reaches a fluffy, pipeable consistency. This will take about 1-2 minutes, but don't overwhip it, or it can become runny.
Transfer the freshly whipped mousseline cream into a piping bag fitted with a nozzle. You can use a Wilton 1M piping nozzle tip or a French star nozzle tip.
If you think your hazelnut mousseline is too soft to pipe, chill it for an hour in the fridge. But remember that butter hardens in the fridge, so if you leave it in there for too long, it will be too hard to pipe.
Fill & Serve
Carefully cut the top off each choux ring using a serrated bread knife.
Fill the bottom half of the choux ring with chopped roasted hazelnuts, using about one tablespoon per ring.
Pipe some of the hazelnut praline paste on top of the roasted hazelnuts, as per the picture below.
Pipe the hazelnut praline mousseline cream all around the choux ring.
Dust the top part of the choux ring with powdered sugar and place it on top. Decorate with some more roasted hazelnuts and hazelnut skins.
Other filling ideas
Paris-Brest is traditionally a hazelnut-flavored dessert, but you can try to use other nuts as a base instead. Try making the filling with pistachio butter, walnut butter, or pecan butter and increasing the sugar content in the pastry cream. Or, you can make the cream with Nutella too, check my Ferrero Rocher cake for detailed instructions.
I love the flavors of raspberries and hazelnuts, so why not try adding some fresh raspberries as a garnish or even inside the Paris-Brest?
Troubleshooting Paris Brest
My choux dough is too runny to pipe. This could be down to two issues. Perhaps you mixed your flour in slowly rather than adding it all at once, or you added too much egg. Please note that you cannot add extra flour at this stage; unfortunately, you will need to start the process again.
My choux ring deflated after baking. If you used strong bread flour with high protein, it was most likely not baked well enough. Perhaps you took it out too soon, or maybe your oven wasn't hot enough. Bake them longer next time.
My cream filling is too runny. The pastry cream base needs to be stable. Then, you'll want to follow my tips on how to properly whip this kind of cream with the butter without the cream curdling. Just like making most other kinds of frosting, the temperature is key, and you mustn't overwhip the mixture. Make sure to stop whipping as soon as the mixture is fluffy and pipeable, because a minute later, it will break and become runny. If the cream feels just a little soft in the piping bag, don't worry; it will set in the fridge, so let it chill briefly.
How to store
Once you assemble the Paris-Brest, it should be served immediately, or within a few hours. The choux pastry tends to get soggy from the filling over time, which is normal. If you do have any leftovers, they should be stored in the fridge for up to 1 day in an airtight container.
Mousseline cream does not freeze well and might break. However, you can freeze the choux pastry before baking. I recommend placing it on a tray in the freezer uncovered until frozen, then carefully wrapping it in plastic food wrap or putting it into a ziplock bag. Be careful with it! The baked choux ring can also be frozen. However, the crispiness might be lost a bit after thawing.
Do not substitute ingredients
French patisserie is a very precise science, and the recipe really does need to be followed to the letter. For example, if you use all-purpose flour or pastry flour instead of strong bread flour, there won't be enough protein, and the choux pastry won't work as well. If you substitute eggs, there will be no rising agent, and the choux pastry will be flat. Butter is essential in both the choux pastry and the filling.
Read my baking guides to learn more about common baking ingredients and why making swaps can be problematic.
My final expert tips
- Make sure your eggs and butter are all at room temperature before you begin this recipe.
- Butter takes around an hour to soften sufficiently when taken out of the fridge. It is ready when a finger pressed into it leaves an indent. Here is how to soften butter quickly.
- When making choux pastry, the most critical part is mixing in the eggs. Make sure to do it in small amounts at a time, regularly check the dough consistency, and stop adding the eggs as soon as it passes the V-shape test.
- If you have a cookie cutter or bowl the right size, you can use it to make a piping guide. Dip the edge into powdered sugar and place it on the mat to form a circle shape.
- Don't skip the two chilling periods for the dough (once in the piping bag and once on the tray). Both are important to achieve neat, crack-free results.
- The fan setting on your oven will encourage cracks in the choux rings. Don't use it!
Useful Equipment
Baking is a science, so weigh your ingredients by the gram using a digital scale.
Mix your choux dough in a stand mixer or using an electric hand whisk. Use a rubber spatula for other mixing.
Bake choux dough rings on a perforated “air” baking mat, a silicone baking mat, or parchment paper.
I strongly recommend using a French star nozzle tip to pipe choux rings (and also other choux pastry items).
Always make sure you are baking at the right temperature by using a digital oven thermometer.
When making pastry cream, use a small/medium saucepan that has good heat distribution, or you risk burning the milk.
Join my Ferrero Rocher-inspired Paris-Brest dessert Online Baking Class
If you want to try the most delicious combination of my Ferrero Rocher cake and this Paris-Brest dessert, sign up for my Online baking class! I will teach you how to make the most amazing Ferrero Rocher-inspired Paris-Brest dessert. Live and Pre-recorded Classes are available. Do not miss this opportunity!
Try some of my other choux pastry recipes
If you loved making this Paris Brest recipe, try some other dessert recipes with choux pastry next!
And check out this round-up of fancy desserts if you are looking for other ways to impress!
Have you tried this recipe?
Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well!
Paris Brest
Equipment
- Digital scale
Ingredients
For the choux pastry
- 120 g (½ cups) Unsalted butter 82% European style butter at room temperature, in chunks.
- 120 g (½ cups) Water
- 120 g (½ cups) Whole milk
- ½ teaspoon Salt
- 1 teaspoons Granulated sugar
- 140 g (1 cups) Bread flour high protein content flour, eg. 13%
- 220 g Egg Approx. 4 eggs at room temperature. Might need slightly more or less, see the tips below.
- 75 g (¾ cups) Almond flake
For the Praline Crème Mousseline
- 480 g (2 cups) Whole milk 3% fat
- 100 g (½ cups) Granulated sugar
- 80 g (⅓ cups) Egg yolk approx. yolk of 4 eggs
- 25 g (⅕ cups) Corn starch
- 25 g (⅕ cups) All purpose flour
- 2 teaspoon Vanilla extract
- 57 g (¼ cups) Unsalted butter room temperature, 82% fat content - will be used while making the pastry cream
- 115 g (1 cups) Hazelnut Praline paste homemade or store bought
- 150 g (⅔ cups) Unsalted butter room temperature, 82% fat content - will be used while making the mousseline cream
For Assembling
- 3 tablespoons roasted chopped hazelnuts
- Hazelnut praline paste homemade or store bought
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
Instructions
Choux pastry rings
- The recipe makes 3 Paris Brest, 19 cm / 7.5 inches in diameter.
- Sift flour, measure, and set aside. Prepare your piping bag with a Wilton 6b French star nozzle, perforated “air” baking mat, or a baking sheet with baking paper.
- In a saucepan, combine the butter, water, milk, salt, and sugar. Heat over medium, stirring occasionally, until the mixture begins to simmer—avoid letting it come to a boil.
- Once it starts to simmer, remove from heat and immediately stir in the flour all at once. Use a rubber spatula to vigorously mix until a smooth dough forms and no lumps of flour remain.
- Return the saucepan to the stove and cook the dough over medium heat for 3-5 minutes, stirring constantly. During this time, the moisture will evaporate, and a thin film should form on the bottom of the pan.
- Transfer the dough to the bowl of your stand mixer and mix on low speed for about a minute to cool it slightly (use the paddle attachment). Gradually add the lightly beaten eggs, one small spoonful at a time, while the mixer runs. Allow each addition to fully incorporate before adding the next. The dough should become glossy, pipeable, and come together within 2-3 minutes.
- The dough is ready when it falls slowly from the paddle in a V shape. It should have a thick, non-runny consistency. Keep in mind that the exact egg quantity may vary depending on how much moisture evaporated and the type of flour used—use your judgment.
- Transfer the dough to a pastry bag fitted with a 0.5-inch (1.3 cm) Wilton 6b French star nozzle. Refrigerate the dough for 1 hour before using it.
- Pipe two ring shapes next to each other, ensuring the choux dough touches, and then pipe one more ring on top of the two. The recipe makes 3 Paris Brest 19 cm / 7.5 inches in diameter. Since the choux will expand in the oven, you will need to pipe about 14 cm / 5.5 inches.
- Repeat twice more, so that you have three rings. Next, sprinkle roasted almond slices evenly over the entire surface of the choux dough.
- Place the tray with the 3 Paris Brest rings in the freezer for at least 1 hour.
- Preheat your oven to 200°C / 392°F (no fan).
- After one hour of freezing time, place the tray in the oven, reduce the temperature to 170°C / 338°F (no fan), and bake the choux rings for 40 minutes. Avoid opening the oven door for the first 30 minutes. If baking for the first time, it's helpful to remove one choux at the 40-minute mark to check its consistency. It should be golden, nicely puffed, and not deflate at room temperature. The center should not be raw (a slightly wet interior is fine, as it will dry during cooling).
- Cool the choux rings on a perforated air mat, or if baked on parchment paper, transfer them to a cooling rack to cool completely
Pastry cream
- Whisk together sugar and egg yolks in a bowl for 1-2 minutes until fluffy. Add cornstarch, flour, and vanilla, mixing until smooth.
- Heat milk in a saucepan until it just begins to simmer (not boil). Slowly pour it into the egg yolk mixture while whisking to temper the yolks.
- Return the mixture to the saucepan and cook over medium heat, mixing constantly, until thickened (about 1 minute after boiling). If lumpy, keep whisking until smooth. Remove it from the stove. Strain if necessary.
- Gradually mix in softened butter in chunks until fully incorporated. The pastry cream needs to be completely cool before using it. Place the cream in a shallow bowl and cover the entire surface with plastic wrap to avoid skin forming on top.
Make the mousseline cream
- Crème mousseline can be made with room temperature pastry cream, room temperature butter, and hazelnut praline paste. Make sure everything is at room temperature, otherwise, the mixture might curdle.
- Whip the room temperature butter first for 1-2 minutes, then mix in praline paste and mix until combined.
- Begin adding the room-temperature pastry cream into the mixer while the mixer is on. Add the cream in four stages, allowing each addition to fully incorporate before adding the next. Whip on medium speed until the cream reaches a stable yet fluffy texture. Be careful not to over-whip, as it may cause the mixture to become runny.
- Transfer the mousseline cream into a piping bag fitted with a nozzle tip, such as a Wilton 1M or a French star nozzle. If the cream is on the softer side, refrigerate it for 30-60 minutes. However, avoid refrigerating it for too long, as the butter may solidify, making it impossible to pipe.
Assemble
- Cut the top of each choux ring and fill it with about one tablespoon of chopped roasted hazelnut per ring. Then, drizzle some hazelnut praline paste on top.
- Pipe the hazelnut praline mousseline cream around the choux.
- Dust the top part of the choux ring with powdered sugar and place on top. Decorate the top with some more hazelnut and hazelnut skin.
- Paris-Brest is best served immediately after filling. Once filled, they will gradually lose their crispiness over time, so it's best to enjoy them fresh. Any leftovers can be stored refrigerated for about a day.
Notes
- Measure your ingredients with a Digital scale for accuracy.
- For the choux, use high-protein-content bread flour for the best results. I am using flour with 12% protein content. Do not skip the salt, and use lightly whisked room-temperature eggs.
- For the mousseline cream, use whole milk and good quality either store-bought or homemade hazelnut praline paste.
- Feel free to substitute the hazelnut praline with hazelnut butter, but make sure to increase the sugar content for the pastry cream, as hazelnut butter contains no sugar.
- Make sure you read my Expert tips section above to maximize your success. A short recipe alone cannot cover all the necessary details and science behind baking. Consider this recipe more like an in-depth tutorial—literally, the only recipe you will ever need to make choux pastry.
- While heating the milk, water, butter, salt, and sugar mixture, ensure the sugar and salt fully dissolve. Best to start with room-temperature butter so the mixture will melt together at the same time.
- Do not skip sifting flour, as you don´t want to deal with flour lumps while making this recipe.
- Please note that you might need slightly more or less egg - and that is normal - depending on the flour you use and how much you dried the mixture while cooking it. Pay very close attention to the consistency while mixing the egg in and apply the V shape test.
- There are two chilling times involved—one fridge resting before piping and one freezing before baking. Both are important to achieve neat, crack-free results.
- Use a closed star nozzle tip so your Paris-Brest puffs up neatly. Neither a round nor an open star nozzle tip will give you the desired results.
- If you have never used a piping bag and piping nozzle before, it is worth practicing.
- I strongly advise using a digital oven thermometer to measure your exact oven temperature, as most home ovens are either over or underheating.
- While baking, do not use the fan in your oven; it can encourage cracks on your choux rings.
- When making pastry cream, use a small/medium saucepan with good heat distribution to avoid burning the milk.
- While making crème mousseline, both the pastry cream and the butter must be at room temperature. Also, make sure you don't over-whip it, as it can become runny.
Weronika
Fantastic recipe - full of useful tips! Everyone loved it! Thank you 🙂
Kata
So happy for you! It is also one of my fav recipes:)
Bruce
This review is for Kata's Paris Brest live baking class. Kata has a natural. enthusiasm and passion that show through. She is detailed, focused and answers questions along with checking our work via the ZOOM meeting. I'm very glad I took this class and learned a lot. Who knew you could freeze pate choux before baking? I tried it since the class with cream puffs and it worked beautifully--thanks Kata!
Kata
Thanks for your kind feedback Bruce, it was such a pleasure to e-meet you from my kitchen and I am so happy that you enjoyed the Paris-Brest class!
Vesna
I tried couple of other Paris Brest recipes and my choux pastry was never good but with this recipe everything turned out perfect! I think your tip with fridge and freezer really makes a difference. The cream is heavenly! I did try both options, making my own praline and buying, both were good but homemade one wins! I love your recipes!
Kata
I am so happy for your success, hope you will try some of my other recipes as well soon:)
Katie
Hi Kata,
It's said to rest the dough in the fridge for a couple of hours before piping and rest another 1 hour in the freezer after piping, I was wondering if it could stay in the fridge/freezer a bit longer than that? Thanks!
Kata
Hey, fridge no, freezer yes, even for weeks:) Good luck, let me know how it turns out!
Linda Kirkland
I am anxious to make this as I love working with choux but I cannot find hazelnut praline paste on line. Can you tell me where to get it in quantities under 10 pounds?
Kata
Hey it is difficult to recommend a brand or product as my Readers live all around the world. If you cannot find it in your country, you can either consider making it from scratch (it is not difficult but require a good quality processor), or use simple hazelnut butter. Since hazelnut butter is 100% hazelnut, while hazelnut praline is 50% hazelnut 50% sugar, I suggest increasing the sugar in the pastry cream to balance the sweetness. Let me know how it goes:)
Robin
Hi Linda! I found some online in a 12oz jar at cocoläat.com.
Magdalena
I made Paris Brest for the very first time in my life this year following every single step in your recipe and it was such a hit 🙂 Made it for my mom´s b-day. Everybody loved it. It turned out excellent. Looked perfect, tasted super delishhh. Thank you so much for your time dedicated to every detail of your recipe here. Can´t wait to give a go to more recipes of yours! 🙂
Ob
Hello Kata. I have made these twice (today being my third) and the eclairs my fourth (today being my fifth). Your recipe is out of this world. Perfection. Just a quick question., If I were to use half this recipe and make eclairs how much mouselline would it make? I tried to figure this out in the last bath that I did but the mouselline was a bit wet (not too much) but it didn’t hold its shape whilst being piped. Would greatly appreciate your feedback as I’m making in the next couple of hours for Sunday brunch! Thank you!!!!
Kata
Hey, not sure I understand your question, do you want to bake eclairs and fill them with the hazelnut mousseline cream? It is not really possible to give exact quantity bec eclairs will hold less filling than the Paris-Brest. I would say if you half the Paris-Brest recipe and want to fill it with mousseline cream, maybe you need to third the cream - just as an estimation.
Ann
I recently made this and it was amazing. Every single step of the recipe turned out great and that really doesn’t happen a lot in pastry recipes. The end result was just as good as pretty. A wonderfull dessert.
Kata
I am so happy to hear that my recipe turned out well for you! Hope you will try some of my other recipes as well soon:)
Susan
The TIPS were so valuable. My other receipe pastry was a disaster! Using sifted pastry flour instead of regular made a huge difference. Thank you
Sylvie
Choux pastries have always intimidated me and I have never managed to bake them to perfection. Until today that is 😀
Many novice bakers might find overwhelming the amount of information on this page but it’s a wealth of information that’s there for a purpose and that just cannot be skipped. I referred to it several times and it felt to me like having someone guiding me personally through the different stages of the recipe.
Kata
I am so happy that you found my instructions helpful! Hope you will try some of my other choux pastries as well soon, look forward to seeing your creations on Instagram:)
Wiadomości
Czytam i czytam oczom nie wierze... Ten tekst robi wrażenie mówię Ci szczerze 🙂
Ruby B
Hi there,
I am wondering how far in advance I can make the cream? How long can it be stored in the fridge, and what is the best way to store it? I assume that it cannot be frozen because of the fat content. Thank you!!!
Kata
Hey, Best if you make the cream fresh and serve it shortly as choux pastry can get soggy within 24h. Alternatively, you can make the cream and store it in the fridge for 1-2 days, but don´t freeze it:)
Florentino
Thank you for the detailed recipe! I followed every step as you’ve suggested, but the recipe doesn’t specify the butter that is used for the hazelnut cream, when do you use the 150g and when you use the 50g, I just went with what I thought but the consistency I get doesn’t look like yours :s
Kata
Hey, the order in the recipe card is the order it is used so first the smaller amount when making the pastry cream, then the larger amount when whipping up the creme mousseline. I will specify this now in the recipe in more detail, thanks for your feedback:)
Karen Duncan
Absolutely hands down Delicious!!! It did take me two goes to get the choux pastry right but once i did i was so pleased with it. My husband loved eating it 🤣🤣
sam
Hello and thanks for all the details. What is the diameter of each circle (I did read twice but couldn't see this).
Kata
Hey, you are right, I should update the recipe! This quantity makes about 3x20cm in diameter.
Tom
This is the most well written recipe ever (like all your recipes), so easy to follow even for me! Thank you!!!
Jasmina
I've tried this recipe and it's sooo perfect! 😄
Layla Shuayb
Hi. I live in the US. They don’t sell the callebaut paste you referred to. Any suggestions? I don’t want to make it lol
Kata
Hey, Paris-Brest is made with hazelnut praline that you can either purchase ready made or make it yourself. I understand if you don´t want to make it, I would look around in Baking supply stores then. Alternatively, you can replace the hazelnut praline paste with some sort of nut spread eg. 100% pistachio paste or peanut butter kind of spread should work, however their fat and sugar content is different so you need to pay attention to that.
Teja
Something perfect! The cream is very fine and I think I will use it in other combinations (I made the hazelnut paste myself). I will definitely do the other Choux👌🏻☺️ and thanks for all the detailed instructions😊