French Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Paris-Brest
A spectacular choux pastry ring split and filled with hazelnut praline mousseline cream — created in 1910 to honor a famous bicycle race.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
8 steps- 1
Bring the water, butter, sugar, and salt to a boil in a saucepan; remove from heat and add the flour all at once, stirring vigorously until the dough forms a smooth ball and pulls away from the sides.
- 2
Return to low heat and cook, stirring, for 1 to 2 minutes to dry the dough slightly, then transfer to a bowl and beat in the eggs one at a time until the choux paste is smooth and glossy.
- 3
Pipe the dough into a ring shape on a parchment-lined baking sheet, brush with egg wash, and scatter with sliced almonds.
- 4
Bake at 375F until deeply golden, puffed, and firm, about 35 to 40 minutes, resisting the urge to open the oven early; cool completely.
- 5
For the pastry cream, heat the milk to a simmer, whisk the yolks with sugar and cornstarch, temper with the hot milk, then cook over medium heat, whisking constantly, until thick; chill completely.
- 6
Beat the softened butter until light and fluffy, then gradually beat in the chilled pastry cream and hazelnut praline paste until you have a smooth, aerated mousseline cream.
- 7
Slice the cooled choux ring in half horizontally and pipe the praline mousseline generously over the bottom half in decorative swirls.
- 8
Replace the top half, dust with powdered sugar, and chill briefly before slicing to serve.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
62/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving260
Calories
5 g
Protein
19 g
Carbs
19 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Paris-Brest is a French choux pastry ring created around 1910 by pastry chef Louis Durand to mark the Paris-Brest bicycle race, its wheel shape a direct nod to the race itself, filled with a praline pastry cream and finished with sliced almonds.
Listahan note
This version dries the choux panade fully on the stovetop before the eggs go in, and pipes the dough into a continuous ring, since either shortcut leaves the pastry unable to hold its hollow shape.
Technique cues
- The choux dough is cooked on the stovetop until it pulls cleanly away from the pan sides and leaves a thin film on the bottom, a sign enough moisture has cooked off for the eggs to be beaten in without the paste turning soupy.
- Eggs are added one at a time, fully incorporated before the next goes in, since adding them too quickly can leave the dough looking broken and slack.
- Piping the dough into a continuous ring, doubling back over itself once, gives the pastry enough structure to hold a hollow center as it puffs in the oven.
- The praline filling is a pastry cream lightened with butter and blended with praline paste, giving it a softer, more spreadable texture than a plain pastry cream.
Kitchen flow
- Parallel prep
- While Paris-Brest is in the oven, measure out any garnish or topping — like the hazelnut-almond praline paste — so it's ready the moment the bake finishes cooling.
- Make-ahead
- Paris-Brest's dough or batter (built around hazelnut-almond praline paste) can usually be made a day ahead and refrigerated, then baked fresh — many doughs actually improve with an overnight rest.
- Leftover move
- Leftover Paris-Brest freezes well — wrap individual portions tightly and thaw at room temperature, or crumble it over ice cream for a quick second life. This one leans on the hazelnut-almond praline paste. The bake step is what sets the pace here.
- Cleanup rhythm
- Soak the mixing bowl and beaters for Paris-Brest right away — sugar and butter residue hardens fast once it cools. This one leans on the hazelnut-almond praline paste. Plan around the bake; that's the slow part.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Choux pastry
Structural base
Purpose: Choux pastry defines the shape and texture of the dish.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
praline
Flavor support
Purpose: praline supports the balance of Paris-Brest and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
pastry cream
Structural base
Purpose: pastry cream defines the shape and texture of the dish.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
almonds
Flavor support
Purpose: almonds supports the balance of Paris-Brest and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use verified safe seeds or omit the crunch when peanut or tree-nut safety matters.
Technique notes
- Slice the baked ring horizontally only once it has fully cooled, cutting into a warm choux ring collapses the structure you just baked.
- Toast the sliced almonds on top before baking so they're already golden by the time the ring comes out of the oven.
- Fill the ring close to serving time, since a filled choux shell softens within a couple of hours.
Ingredient swaps
- Dairy-free direction
- Swap the unsalted butter for a neutral dairy-free butter and a full-fat plant milk (oat or coconut give the closest richness) — the texture shifts slightly but the dish holds together. This one's done in around 120 minutes, plated for 8. French technique drives this recipe. Count the ingredient list and it's 10 deep.
- Nut-aware direction
- Leave out the hazelnut-almond praline paste or replace it with toasted seeds (sunflower or pumpkin) for a similar crunch without the tree-nut or peanut risk.
- Lower-sodium direction
- Hold back roughly a third of the salt at first; taste once everything else has had time to come together. Budget about 120 minutes for this one — it serves 8. This one is rooted in French cooking. It runs 10 ingredients start to finish.
- Weeknight shortcut
- Get the batter or mix-ins ready and refrigerated the day before; all that's left the night of is the oven. Budget about 120 minutes for this one — it serves 8. It belongs squarely to the French table. Just 10 ingredients get this one to the table.
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store covered for 3 to 4 days, refrigerated when dairy, eggs, custard, or fresh fruit are involved.
- Reheat gently only when warmth improves the texture.
- Freeze sturdy baked portions up to 2 months; avoid freezing delicate fresh toppings.
Equipment
- Mixing bowls
- Baking dish or pan
- Cooling rack
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
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