Paris-Brest Filled with Almond Pastry Cream Recipe

Introduction

The Paris-Brest is a classic French pastry featuring light, airy choux dough shaped into a ring and filled with rich almond cream. Named after a long-distance cycling race, this elegant dessert combines crisp texture with smooth, nutty sweetness for a truly memorable treat.

Ingredients

• 1 recipe pâte à choux
• Sliced almonds
• Powdered sugar, for dusting
• 1 cup (226 g) whole milk, divided
• 2 tablespoons (25 g) unsalted butter
• 2 1/2 tablespoons (32 g) granulated sugar
• 1 vanilla bean, split and scraped
• 1 tablespoon (10 g) cornstarch
• 2 teaspoons (6 g) all-purpose flour
• 2 1/2 tablespoons (32 g) granulated sugar
• 3 large (54 g) egg yolks
• 6 tablespoons (85 g) unsalted butter, at room temperature
• 1/4 cup almond butter

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper or silicone mats and set aside.
2. Step 2: Prepare the pâte à choux dough according to your recipe.
3. Step 3: Fill a pastry bag fitted with a 1/2-inch star tip with the dough. Pipe thirty 2-inch circles on the prepared baking sheets, leaving 2 inches between each. Brush each with egg wash and sprinkle with sliced almonds.
4. Step 4: Bake one sheet at a time at 400°F (200°C) for 10 minutes until risen.
5. Step 5: Reduce oven temperature to 325°F (160°C) and bake for another 35–40 minutes until golden brown and fully cooked inside. Cool completely on a wire rack.
6. Step 6: Line a sheet pan with plastic wrap and set aside.
7. Step 7: In a saucepan, combine 3/4 cup (170 g) milk, 2 tablespoons (25 g) butter, 2 1/2 tablespoons (32 g) sugar, vanilla bean seeds, and pod. Heat medium until boiling.
8. Step 8: In a bowl, whisk cornstarch, flour, 2 1/2 tablespoons (32 g) sugar. Add remaining 1/4 cup (56 g) milk. Whisk in egg yolks until smooth.
9. Step 9: Remove vanilla pod from milk mixture. Slowly whisk half the hot milk into egg mixture to temper. Strain back into saucepan with remaining milk mixture.
10. Step 10: Cook over medium heat, whisking constantly until boiling. Boil 1 minute, then remove from heat.
11. Step 11: Spread pastry cream thinly on lined pan. Cover with plastic wrap directly on surface. Refrigerate until cool.
12. Step 12: Whisk pastry cream in mixer on high for 1 minute. Add 6 tablespoons softened butter and almond butter. Beat on medium-high 1 minute, scrape bowl sides, then whisk 1 more minute on high. Transfer to pastry bag with 1/2-inch star tip.
13. Step 13: Slice each pastry ring horizontally with serrated knife.
14. Step 14: Pipe almond cream onto bottom halves. Place tops over filling. Refrigerate 1 hour to set. Dust with powdered sugar before serving.

Tips & Variations

• Use fresh vanilla beans for the best flavor or substitute with 1 teaspoon vanilla extract.
• For a lighter filling, fold whipped cream into the almond cream before piping.
• To make pâte à choux, you can find a reliable recipe here.
• Allow the choux rings to cool fully to ensure the cream doesn’t melt the pastry when assembled.

Storage

Store assembled Paris-Brest in an airtight container in the refrigerator for up to 2 days. To maintain crispness, you can store the pastry rings and almond cream separately, assembling just before serving. Reheat the rings briefly in a low oven if desired, but avoid heating after filling to keep the cream stable.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the almond cream in advance?

Yes, the almond cream can be prepared a day ahead and refrigerated. Bring it back to room temperature and whisk again before piping to restore its smooth texture.

What can I substitute for almond butter?

If almond butter is unavailable, you can use hazelnut butter or peanut butter as alternatives. Keep in mind this will slightly change the flavor profile of the filling.

Paris-Brest Filled with Almond Pastry Cream Recipe

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★★★★★

4.9 from 72 reviews

• Author: Lila
• Total Time: 1 hour 30 minutes
• Yield: 30 small Paris-Brest pastries 1x

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Description

Paris-Brest is a classic French dessert featuring a crisp, airy choux pastry ring filled with a rich almond cream. This dessert combines the light texture of pâte à choux with a luscious, vanilla-infused pastry cream whipped with butter and almond butter, topped with toasted sliced almonds and a dusting of powdered sugar for an elegant finish.

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Ingredients

Scale 1x2x3x

Pâte à choux

• 1 recipe pâte à choux
• Sliced almonds, for topping
• Powdered sugar, for dusting

Pastry Cream Filling

• 1 cup (226 g) whole milk, divided
• 2 tablespoons (25 g) unsalted butter
• 2 1/2 tablespoons (32 g) granulated sugar
• 1 vanilla bean, split and scraped
• 1 tablespoon (10 g) cornstarch
• 2 teaspoons (6 g) all-purpose flour
• 2 1/2 tablespoons (32 g) granulated sugar
• 3 large (54 g) egg yolks
• 6 tablespoons (85 g) unsalted butter, at room temperature
• 1/4 cup almond butter

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Instructions

1. Preheat and prepare: Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper or silicone mats and set them aside.
2. Make pâte à choux dough: Prepare your pâte à choux dough according to your chosen recipe, ensuring it’s smooth and ready for piping.
3. Pipe pastry rings: Fill a pastry bag fitted with a 1/2-inch star tip with the choux dough. Pipe thirty 2-inch circles onto the prepared baking sheets, spacing each about 2 inches apart to allow for expansion. Brush each ring lightly with egg wash and sprinkle generously with sliced almonds.
4. Bake initial rise: Bake one sheet at a time in the preheated oven for 10 minutes to allow the pastries to puff up.
5. Finish baking: Reduce the oven temperature to 325°F (160°C) and bake the rings for another 35-40 minutes until they are golden brown and fully baked through. Transfer to a wire rack to cool completely.
6. Prepare for pastry cream: Line a sheet pan with plastic wrap and set aside for the pastry cream to cool later.
7. Heat vanilla milk mixture: In a medium saucepan, combine 3/4 cup (170 g) of whole milk, 2 tablespoons (25 g) butter, 2 1/2 tablespoons (32 g) granulated sugar, the scraped seeds and pod of the vanilla bean. Heat over medium heat until it comes to a boil.
8. Mix dry ingredients and egg yolks: In a medium bowl, whisk together cornstarch, all-purpose flour, and the remaining 2 1/2 tablespoons (32 g) sugar. Add the remaining 1/4 cup (56 g) of milk, whisking to combine. Then whisk in the egg yolks thoroughly.
9. Temper eggs: Remove the vanilla bean pod from the hot milk mixture. Slowly pour half of the hot milk into the egg yolk mixture while whisking vigorously to prevent curdling. Then strain this mixture through a sieve into the saucepan with the remaining hot milk.
10. Cook pastry cream: Return the saucepan to medium heat and bring the mixture to a boil while whisking continuously. Cook for 1 additional minute to thicken, then remove from heat.
11. Chill pastry cream: Spread the pastry cream in an even, thin layer on the plastic-wrapped sheet pan. Cover with plastic wrap directly touching the surface to prevent skin formation and refrigerate until cool to the touch.
12. Whip pastry cream with butter and almond butter: Transfer the chilled pastry cream to the bowl of a stand mixer fitted with the whisk attachment. Whisk on high for about 1 minute until fluffy. Add the softened butter and almond butter, whisk on medium-high for 1 minute, scrape down the sides, then whisk on high for another minute to fully incorporate and lighten the filling. Transfer to a pastry bag fitted with a 1/2-inch star tip.
13. Slice pastry rings: Using a serrated knife, horizontally slice each baked and cooled choux ring in half.
14. Assemble and chill: Pipe the almond cream filling generously onto the bottom halves, then place the top halves over the filling. Refrigerate for 1 hour to allow the filling to set properly.
15. Serve: Dust the assembled Paris-Brest lightly with powdered sugar before serving for an elegant finish.

Notes

• Make sure the choux pastry rings cool completely before slicing to avoid tearing.
• When tempering eggs, pour the hot milk slowly and whisk constantly to prevent the eggs from scrambling.
• Placing plastic wrap directly on the surface of the pastry cream while cooling prevents a skin from forming.
• Almond butter enhances the nutty flavor in the filling, but can be substituted with hazelnut or peanut butter for variation.
• Serve chilled or at room temperature for best flavor and texture.
• Leftover pastry cream can be stored covered in the refrigerator for up to 2 days.

• Prep Time: 40 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French

Keywords: Paris-Brest, choux pastry dessert, almond cream filling, French pastry, classic French dessert