Homemade Paris–Brest Recipe

This classic French dessert features a ring-shaped pâte à choux (choux pastry), designed to resemble a bicycle wheel, and filled with silky crème pâtissière (custard) and light whipped cream.

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Homemade Paris–Brest Recipe

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Ingredients — Pâte à Choux Pastry

INGREDIENT	AMOUNT
Water	1 cup
Unsalted butter	1/2 cup
Sugar	1 tsp
Salt	1/2 tsp
All-purpose flour	1 cup
Eggs	4

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Ingredients — Custard Filling

INGREDIENT	AMOUNT
Whole milk	2 cups
Eggs	3
Egg yolk	1
Granulated sugar	2/3 cup
Cornstarch	1/4 cup
All-purpose flour	1/4 cup
Salt	1/8 tsp
Vanilla extract	1 tsp

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Ingredients — Whipped Cream

INGREDIENT	AMOUNT
Heavy whipping cream	2 cups
Powdered sugar	1/4 cup (plus extra for dusting)
Vanilla extract	1 tsp

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Instructions

Part 1: Prepare the Crème Pâtissière

1. Mix the Base:
   In a large bowl, whisk the 3 eggs, extra yolk, and sugar until pale and thick. Add cornstarch, flour, and salt, then whisk until smooth.
2. Temper the Eggs:
   Warm the milk in a saucepan until steaming (not boiling). Slowly pour about 1/4 cup into the egg mixture while whisking to prevent curdling.
3. Cook to Thicken:
   Return the mixture to the saucepan and cook over medium-low heat, whisking continuously until thickened to a pudding-like texture (about 7–9 minutes).
4. Chill:
   Transfer to a bowl, stir in vanilla, and cover with plastic wrap directly on the surface to prevent skin. Refrigerate until fully cooled.

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Part 2: Make the Choux Pastry

5. Heat Butter Mixture:
   Preheat oven to 425°F (220°C). In a small saucepan, melt the butter with water, sugar, and salt until simmering. Remove from heat.
6. Form the Dough:
   Add flour and stir with a wooden spoon. Return to low heat and continue mixing for 1–2 minutes until the dough pulls away from the sides of the pan.
7. Add Eggs:
   Incorporate the eggs one at a time, mixing well after each addition until smooth, glossy, and thick.

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Part 3: Shape and Bake

8. Pipe the Ring:
   Trace a 9-inch circle on parchment, flip the paper, and pipe or scoop mounds of dough along the line so they touch.
9. Bake:
   Bake for 10 minutes at 425°F. Without opening the oven, reduce heat to 375°F and continue baking for 20–25 minutes until deep golden.
10. Dry and Cool:
    Pierce each mound to release steam. Turn off oven and leave pastry inside with the door slightly open for 15 minutes. Cool completely.

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Part 4: Assemble

11. Make Whipped Cream:
    Whisk heavy cream until it begins to thicken. Add powdered sugar and vanilla, then beat to soft peaks.
12. Fill and Finish:
    Slice the pastry ring horizontally. Fill the bottom with pastry cream, then pipe or spoon whipped cream on top. Replace the upper half and dust with powdered sugar.