Paris-Brest

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Veronique Filippi @verochefcook_8197505

Provençe

My very first Paris-Brest!

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For the choux pastry:
2/3 cup all-purpose flour (about 75 grams)
3 tablespoons unsalted butter (about 40 grams)
2 eggs
1/2 cup water (about 100 milliliters)
1 tablespoon granulated sugar
1 pinch salt
For the cream:
1/4 cup granulated sugar (about 50 grams)
2 cups heavy cream (about 500 milliliters)
2 tablespoons mascarpone cheese
sliced almonds
chestnut cream

Steps

1

Preheat the oven to 350°F (180°C).

In a saucepan, combine the butter (cut into pieces), water, and sugar. Bring to a boil. Remove from heat, add the flour all at once, and mix immediately. Return to the heat and stir for 1 to 2 minutes to dry out the dough.
2

Add the eggs one at a time, mixing well and drying the dough between each addition, off the heat.

Using a piping bag, pipe a ring onto a silicone baking mat or parchment paper.
3

Sprinkle with sliced almonds and bake at 350°F (180°C) for about 35 minutes, until the pastry is dry and golden. Cool on a wire rack.
4

Whip the heavy cream until stiff peaks form, then fold in the mascarpone. At the end, gently mix in the chestnut cream.

Fill the choux pastry with this cream and enjoy.

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Veronique Filippi @verochefcook_8197505

Published in the US on August 04, 2025 14:01

Provençe

5 fois Championne de France de Barbecue Blogueuse culinaire - Disciple d'Escoffier - Créatrice du Petit Méditerranéen biscuit artisanal

Paris-Brest Paris-Brest

For the choux pastry:, water (125 g), milk (125 g), butter (100 g), salt (3 g), all-purpose flour (150 g), large eggs (about 250 g), For the mousseline cream:, milk (500 g), sugar (150 g), large eggs (about 100 g), cornstarch (50 g)

On partage ?

Translated from Cookpad France
Paris-Brest Paris-Brest

flour (25 grams), sugar (25 grams), unsalted butter (20 grams), milk (65 grams), water (65 grams), unsalted butter (55 grams), sugar (15 grams), salt (2 grams), plus 1 tablespoon flour (70 grams), large eggs (about 125 grams), egg yolks, milk (500 grams)

melodie Jelu

Translated from Cookpad France
Paris-Brest Paris-Brest

Choux Pastry:, water (125 g), milk (125 g), all-purpose flour (150 g), unsalted butter (100 g), large eggs (about 250 g), salt (5 g), Praline Mousseline Cream:, milk (750 g), granulated sugar (200 g), egg yolks (from about 10-12 large eggs, 200 g), unsalted butter (375 g)

Severine Petitet

Translated from Cookpad France
Paris-Brest Paris-Brest

water (240 ml), butter (80 grams), all-purpose flour (120 grams), eggs (about 200 grams), milk (750 ml), sugar (150 grams), instant custard powder (67.5 grams), praline chocolate (150 grams), dark praline chocolate (150 grams), butter (140 grams) + 10 tablespoons butter (140 grams)

Toupetp

Translated from Cookpad France
Paris Brest Paris Brest

water (about 100 ml), milk (about 100 ml), sugar, unsalted butter (about 65 grams), sifted all-purpose flour (about 125 grams), eggs plus 1 egg yolk, sliced almonds (about 50 grams), milk (about 250 ml), softened unsalted butter (about 125 grams), egg plus 1 egg yolk, granulated sugar (about 80 grams), cornstarch (about 30 grams)

La Cuisine d une blonde

Translated from Cookpad France
paris-brest paris-brest

butter or margarine, salt, water, all purpose flour, eggs, egg yolk, sliced blanched almonds, heavy cream chilled, confectioners sugar, vanilla extract, almond extract

Brenda M. Castillo
Light Mini Paris-Brest Light Mini Paris-Brest

egg, water (60 ml), flour (40 grams), butter (25 grams), sugar (10 grams), sliced almonds (5 grams), salt, egg yolk, sugar (30 grams), softened butter (30 grams), praline paste (30 grams)

Pop'Croq

Translated from Cookpad France
Paris-Brest with Chestnut Cream Paris-Brest with Chestnut Cream

water (about 240 ml), unsalted butter (about 100 grams), all-purpose flour (about 150 grams), salt, large eggs, egg yolk, Sliced almonds, milk (about 300 grams), large eggs, plus 1 tablespoon sugar (about 90 grams), cornstarch (about 30 grams), unsalted butter (about 120 grams)

Elise au pays des merveilles

Translated from Cookpad France
Paris-Brest with Praline Cream Paris-Brest with Praline Cream

water (100 g), milk (100 g), unsalted butter (90 g), salt (2 g), sugar (2 g), all-purpose flour (110 g), large eggs (about 200 g), milk (500 g), large egg yolks (100 g), plus 1 tablespoon sugar (120 g), cornstarch (50 g), unsalted butter (120 g)

Elise au pays des merveilles

Translated from Cookpad France
Paris-Brest with Praline Cream Paris-Brest with Praline Cream

water (125 g) + 1/2 cup milk (125 g), salt (3 g), unsalted butter (100 g), all-purpose flour (150 g), large eggs, egg for egg wash, Sliced almonds, Powdered sugar (optional), milk (500 g), plus 1 tablespoon granulated sugar (120 g), egg yolks (about 5 large yolks, 80 g), cornstarch (50 g)

Junior Hrd

Translated from Cookpad France
Paris-Brest (Special GigiCooking Version) Paris-Brest (Special GigiCooking Version)

For the choux pastry, eggs, butter (60 grams), granulated sugar (30 grams), all-purpose flour (150 grams), water (250 milliliters), pearl sugar, chopped pistachios, For the praline cream, mascarpone (250 grams), heavy cream (400 milliliters), powdered sugar

GigiCooking

Translated from Cookpad France
Paris-Brest with Vanilla Cream Paris-Brest with Vanilla Cream

egg, unsalted butter (20 grams), sugar (20 grams), all-purpose flour (40 grams), water (60 ml), whole milk (125 ml), vanilla bean, egg yolk, sugar (20 grams), cornstarch (13 grams), all-purpose flour (5 grams), butter (13 grams) + 3 1/2 tablespoons butter (50 grams)

Coline Carrier

Translated from Cookpad France