🇫🇷 France · Dessert
Paris-Brest: Praline Cream-Filled Choux Pastry Wheel
By eatmundo · July 6, 2026
🇫🇷 FRInspired by a famous bicycle race, the Paris-Brest is an iconic French pastry. This impressive wheel of crisp choux pastry is filled with a rich, airy praline cream, offering a delightful blend of textures and nutty flavors.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the Choux Pastry: Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper. In a saucepan, combine 125ml water, 50g unsalted butter, 1/4 teaspoon salt, and 1/2 teaspoon granulated sugar. Bring to a rolling boil, then remove from heat.
- 2
Add 75g all-purpose flour all at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. Return to low heat for 1-2 minutes, stirring constantly, to dry out the paste.
- 3
Transfer the dough to a mixing bowl and let it cool for a few minutes. Gradually beat in 2 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth, shiny, and fall slowly from the spoon in a V-shape.
- 4
Spoon the choux pastry into a piping bag fitted with a large star nozzle. On the parchment-lined baking sheet, pipe a 20 cm diameter ring, then a second ring just inside the first, and a third ring on top of the first two, forming a triple-layered wheel. Sprinkle generously with 2 tablespoons flaked almonds.
- 5
Bake for 15 minutes at 200°C (400°F), then reduce the temperature to 180°C (350°F) and bake for another 25-30 minutes, or until golden brown and firm. Do NOT open the oven door during the first 25 minutes, or your choux will collapse. Turn off the oven, prop the door ajar with a wooden spoon, and let the choux dry out for 15-20 minutes. Cool completely on a wire rack.
- 6
Prepare the Praline Cream: In a bowl, whisk together 3 large egg yolks and 75g granulated sugar until pale. Whisk in 25g cornstarch. In a separate saucepan, heat 250ml milk until just simmering. Gradually pour the hot milk over the egg mixture, whisking constantly.
- 7
Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens into a pastry cream. Remove from heat and stir in 100g praline paste (a blend of caramelized nuts). Transfer to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and chill completely in the refrigerator.
- 8
Once the pastry cream is chilled, in a separate bowl, whip 200ml very cold heavy cream until firm peaks form. Gently fold the whipped cream into the praline pastry cream until light and airy.
- 9
To assemble: Carefully slice the cooled choux wheel horizontally in half using a serrated knife. Fill the bottom half generously with the praline cream using a piping bag or spoon. Place the top half back on, dust with powdered sugar, and serve immediately or chill for up to an hour.
Frequently Asked Questions
How do I ensure my choux pastry for Paris-Brest is crisp and hollow, not soft or collapsing?+
Bake the choux until deeply golden brown and very firm to the touch, often longer than you might expect, then let it cool completely in the turned-off oven with the door slightly ajar to dry out. This prevents it from becoming soggy.
What's key to achieving a stable praline cream that holds its shape when piped into the Paris-Brest?+
Ensure your pastry cream base is well-chilled and thick before folding in the praline paste and whipping the heavy cream to stiff peaks. This combination creates a robust yet airy filling that won't weep.
How can I tell if I've added enough egg to my choux pastry dough before piping?+
The dough should be glossy and fall from a spoon in a thick "V" shape or "bird's beak" without breaking. If it's too stiff, add a little more egg; if too runny, it won't hold its shape.
What's the best way to pipe the choux pastry into a stable ring for Paris-Brest?+
Pipe three concentric rings of choux dough directly touching each other: two on the outside and one on top of the seam where the first two meet. This creates a sturdy, high base that supports the filling.
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