This Paris-Brest cake is so delicious that your family will ask you to bake it repeatedly. This classic French pastry, with its delicate choux pastry and creamy filling, is a crowd-pleaser that’s perfect for any occasion. Follow this step-by-step recipe to create a cake that will melt in your mouth and leave everyone wanting more.
Ingredients
For the Choux Pastry:
- 100 ml water (1/3 cup + 2 tablespoons)
- 100 ml milk (1/3 cup + 2 tablespoons)
- 80 g butter (4 tablespoons)
- 1 teaspoon sugar
- A pinch of salt
- 120 g flour (1 cup)
- 3-4 eggs (depending on size)
- Flaked almonds for sprinkling
For the Cream Filling:
- 2 eggs
- 150 g sugar (3/4 cup)
- Vanilla sugar (optional, for extra flavor)
- 70 g corn starch (4 tablespoons)
- 500 ml milk (2 + 1/3 cups)
- 160 g butter at room temperature (8 tablespoons)
For Garnishing:
- Powdered sugar for dusting
Instructions
Step 1: Prepare the Cream Filling
- Mix the ingredients:
- In a medium saucepan, whisk together 2 eggs, 150 g sugar, vanilla sugar (if using), and 70 g corn starch.
- Cook the cream:
- Gradually add 500 ml of milk to the mixture while stirring constantly. Cook over medium heat, continuing to stir until the cream thickens. This may take 5-7 minutes.
- Cool the cream:
- Once the cream has thickened, remove it from the heat. Cover the surface with cling film to prevent a skin from forming, and let it cool completely.
Step 2: Prepare the Choux Pastry
- Heat the liquids and butter:
- In a saucepan, combine 100 ml water, 100 ml milk, 80 g butter, 1 teaspoon sugar, and a pinch of salt. Heat the mixture until the butter melts and the liquid begins to boil.
- Add the flour:
- Remove the saucepan from the heat and immediately add 120 g of flour. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
- Cook the dough:
- Return the saucepan to the heat and cook the dough for 1-2 minutes, stirring constantly to remove excess moisture. The dough should be smooth and glossy.
- Cool the dough:
- Let the dough cool for about 3 minutes.
- Incorporate the eggs:
- Gradually add the 3-4 eggs to the dough, one at a time, mixing well after each addition. The dough should be smooth and should hang in a thick ribbon when lifted with a spatula.
Step 3: Shape and Bake the Pastry
- Form the cake ring:
- Preheat your oven to 180°C (355°F). On a baking sheet lined with parchment paper, pipe the choux pastry into a circle with a diameter of 18 cm (7 inches). You can use the rest of the batter to make small profiteroles.
- Add the almonds:
- Brush the pastry ring with a beaten egg and sprinkle with flaked almonds.
- Bake:
- Bake the pastry in the preheated oven for 30-40 minutes or until golden brown and puffed. Avoid opening the oven door during the baking process to prevent the pastry from collapsing.
- Cool the pastry:
- Once baked, allow the pastry to cool slightly on a wire rack.
Step 4: Prepare the Buttercream Filling
- Whip the butter:
- In a large bowl, beat 160 g of butter at room temperature until light and fluffy.
- Incorporate the cooled cream:
- Gradually add the cooled vanilla pudding to the butter, beating continuously until the mixture is smooth and creamy.
Step 5: Assemble the Paris-Brest
- Slice the pastry:
- Carefully slice the choux pastry ring horizontally into two halves.
- Fill the cake:
- Spread or pipe the prepared buttercream filling onto the bottom half of the pastry ring. Place the top half of the pastry ring back on top.
- Chill:
- Refrigerate the assembled cake for at least 3 hours to allow the flavors to meld and the filling to set.
Step 6: Garnish and Serve
- Dust with powdered sugar:
- Before serving, dust the top of the Paris-Brest with powdered sugar for an elegant finish.
- Serve:
- Slice the cake into portions and serve. Enjoy the deliciously creamy, light, and satisfying dessert that will have everyone asking for more!
Cook’s Notes
- Eggs: The number of eggs needed may vary depending on their size. The dough should be smooth and hold its shape but not be too stiff.
- Cooling: It’s crucial to let the pastry and cream cool completely before assembling the cake to ensure the filling holds its shape.
- Storing: This cake can be stored in the refrigerator for up to 3 days. The flavors will develop further, making it even tastier!
Variations
Chocolate Paris-Brest
Add melted chocolate to the cream filling or drizzle chocolate over the top for a rich, indulgent twist.
Nutty Delight
Incorporate finely chopped hazelnuts or almonds into the cream filling for added texture and flavor.
Fruit-Filled Paris-Brest
Add fresh berries, such as raspberries or strawberries, between the layers of the cake for a fruity contrast.
Coffee Paris-Brest
Mix instant coffee or espresso powder into the cream filling for a coffee-flavored treat.
Frequently Asked Questions (FAQs)
1. Can I freeze the choux pastry?
Yes, you can freeze the unbaked choux pastry. Pipe the dough onto a baking sheet, freeze, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.
2. What if my choux pastry collapses?
This can happen if the oven door is opened too early during baking or if the dough wasn’t cooked long enough to remove moisture. Make sure to follow the recipe closely for best results.
3. Can I make the filling ahead of time?
Yes, the cream filling can be made a day ahead and stored in the refrigerator. Bring it to room temperature and whip it briefly before using.
4. How do I prevent the buttercream from curdling?
Ensure that both the butter and the pudding are at room temperature before mixing to prevent curdling.
5. What can I use instead of flaked almonds?
You can use sliced almonds, chopped hazelnuts, or omit the nuts entirely if you prefer.
This Paris-Brest cake is a delightful French dessert that combines the lightness of choux pastry with the richness of creamy filling. It’s no wonder your family will be asking for it again and again. Try this recipe today and experience the magic of a cake that truly melts in your mouth!
