Paris-Brest: A Heavenly French Pastry Recipe
Paris-Brest is a delightful and indulgent French dessert that combines a rich choux pastry with a luscious chocolate gianduia filling. Named after the famous Paris-Brest bicycle race, this dessert features a round choux pastry ring filled with a smooth, decadent cream. Perfect for special occasions or as an elegant treat, Paris-Brest is sure to impress with its light, airy texture and creamy chocolate flavor.
This recipe yields 8 servings, with each bite offering the perfect balance of crisp pastry and velvety filling. Let’s dive into the detailed steps of preparing this irresistible dessert.
Ingredients:
For the Choux Pastry:
| Ingredient | Quantity |
|---|---|
| Water | 200ml |
| All-purpose flour (Farina 00) | 125g |
| Unsalted butter | 80g |
| Eggs | 3 |
| Sugar | 1 teaspoon |
| Fine salt | 2g |
For the Gianduia Filling:
| Ingredient | Quantity |
|---|---|
| Gianduia chocolate (chopped) | 800g |
| Heavy cream (Panna fresca liquida) | 600ml |
| Ice | As needed |
For the Topping:
| Ingredient | Quantity |
|---|---|
| Egg | 1 (beaten) |
| Slivered almonds | As needed |
Instructions:
Step 1: Prepare the Choux Pastry
To make the choux pastry, start by placing the butter in a saucepan along with the water, sugar, and a pinch of salt. Heat over low heat, stirring with a wooden spoon until the butter melts completely.
Once the butter is melted, increase the heat and bring the mixture to a boil. As soon as the mixture reaches a boil, add the sifted flour all at once, stirring vigorously with the wooden spoon. This will help to prevent any lumps from forming. Continue to stir until the dough thickens and begins to pull away from the sides of the pan.
Lower the heat to the lowest setting and continue cooking for about 2-3 minutes until a white film forms on the bottom of the pan. This step ensures that the flour is fully cooked and the dough is ready for the next phase.
Remove the dough from the pan and transfer it to the bowl of a stand mixer. Allow it to cool slightly for a minute or two.
Step 2: Incorporate the Eggs
Once the dough is slightly cooled, start adding the eggs one at a time. Make sure the dough absorbs each egg fully before adding the next. To do this, mix the dough on medium speed until smooth and glossy. The dough should be thick yet smooth, with a slightly sticky consistency.
Continue mixing until the dough can hold its shape, and when you lift the whisk, it should form a ribbon-like consistency that falls back into the bowl in a smooth stream.
Step 3: Shape the Pastry
Prepare a baking sheet by lining it with parchment paper. Using a pencil, draw a 20-22 cm circle on the underside of the paper as a guide for piping. Flip the parchment paper over so the pencil markings do not touch the dough.
Transfer the choux pastry dough to a piping bag, cutting off the tip to create an opening of about 2 cm in diameter. On the prepared parchment paper, pipe three concentric rings: one in the center and two surrounding it, creating a donut-like shape.
Step 4: Bake the Choux Pastry
Preheat your oven to 140°C (284°F) if using a fan oven or 160°C (320°F) for a static oven. Brush the pastry rings lightly with the beaten egg to give them a beautiful golden color when baked. Sprinkle the top with slivered almonds for added crunch and texture.
Bake the Paris-Brest in the preheated oven for about 1 hour, or 1 hour and 10 minutes if using a static oven. The pastry should be golden brown and puffed up. Do not open the oven door during the first 30 minutes of baking to ensure the pastry rises properly.
Once the pastry is done, remove it from the oven and allow it to cool completely on a wire rack.
Step 5: Prepare the Gianduia Filling
While the pastry is baking, prepare the gianduia filling. Start by roughly chopping the gianduia chocolate into small pieces. Place the chocolate in a heatproof bowl.
In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Once the cream is hot, pour it over the chopped chocolate. Let it sit for a few minutes, then stir until the chocolate has fully melted and the mixture is smooth and glossy.
Once the gianduia filling is ready, place the bowl in the refrigerator to cool. After it cools to room temperature, beat it with a whisk or electric mixer to achieve a light, fluffy texture.
Step 6: Assemble the Paris-Brest
Once the choux pastry has cooled completely, carefully cut the pastry ring in half horizontally. Place the bottom half on a serving platter.
Fill a piping bag fitted with a star tip (large enough to hold the gianduia filling) with the whipped chocolate cream. Pipe the filling generously onto the bottom half of the pastry, forming a swirl pattern.
Place the top half of the pastry back onto the filled bottom half to complete the ring. Gently press down to secure it.
Step 7: Serve and Enjoy
Your Paris-Brest is now ready to serve! Cut it into 8 pieces, ensuring each slice has a portion of the crisp, golden pastry and the rich, creamy gianduia filling.
Enjoy this elegant and indulgent French pastry as a show-stopping dessert at your next gathering or special occasion. The combination of light pastry and decadent chocolate cream is guaranteed to delight your guests.
Tips for a Perfect Paris-Brest:
-
Choux Pastry Tips: To ensure your choux pastry puffs up perfectly, avoid opening the oven during the first 30 minutes of baking. The pastry needs the consistent heat to rise properly.
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Gianduia Filling: Make sure the gianduia chocolate is of high quality for the best flavor. If you cannot find gianduia, substitute it with a good-quality milk chocolate and add a small amount of hazelnut paste to mimic the flavor.
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Serving: Paris-Brest is best served on the day it’s made, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Just be sure to bring it to room temperature before serving for the best texture.
Enjoy this decadent Paris-Brest and bring a taste of French pastry artistry to your table. Whether for a festive occasion or an everyday treat, this dessert is sure to be a showstopper that everyone will love!
