Classic Paris-Brest with Whipped Cream
An iconic wheel-shaped French dessert made with choux pastry and a generous light cream filling.
80 min
Francesa
6 servings
The story behind
The Paris-Brest was originally created in 1910 to commemorate the Paris-to-Brest bicycle race, explaining its circular wheel shape. As shown in the image, this version features a golden, crispy choux pastry ring dusted with powdered sugar and delicately garnished with an edible flower. The center is filled with stiff-peaked whipped cream, offering a visually stunning and elegant French pastry experience.
Instructions
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1Prepare the choux pastry by heating water and butter, then adding flour all at once until a dough ball forms.
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2Add eggs one by one, beating until a glossy consistency is achieved.
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3Pipe a ring onto parchment paper using a pastry bag.
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4Bake at 190°C (375°F) until golden and firm. Let it cool completely.
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5Cut the ring in half, fill with whipped cream swirls, and dust with powdered sugar as seen in the photo.
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