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FrenchAuthentic Cuisine

Paris-Brest

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Paris-Brest

The Paris-Brest, a creation born from the world of cycling, commemorates the Paris-Brest-Paris bicycle race. Initially crafted in the early 20th century, this ring-shaped pastry is a nod to the bicycle wheel itself. In French households and pâtisseries, it appears as a regular indulgence, bridging the gap between everyday dessert and special treat with its inviting aroma.

Expect a crisp, golden exterior that gives way to a light, airy center. The choux pastry is complemented by a rich praline cream, with the vanilla and butter notes echoing each bite. It's a dish that invites simple pleasure, served as a centerpiece for both casual and festive occasions.

Ingredients

  • 2 cupsall-purpose flour
  • 1/2 cupbutter — cold
  • 1/2 cupsugar
  • 3eggs
  • 1 tspvanilla extract

Method

  1. Preheat your oven to 375°F (190°C). In a medium saucepan, combine 1/2 cup butter and 1 cup water over medium heat. Stir occasionally until the butter melts completely and the mixture begins to simmer. Remove from heat and immediately add 1 cup of all-purpose flour all at once, stirring vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
  2. Return the pan to low heat and continue stirring the dough for about 1-2 minutes to dry it out slightly; it should leave a thin film on the bottom of the pan. Transfer the dough to a mixing bowl and let it cool for about 5 minutes. This cooling step is crucial to prevent the eggs from cooking when added.
  3. Once the dough is warm but not hot, add the eggs one at a time, beating well after each addition until fully incorporated. The dough should be smooth and glossy, with a consistency that allows it to hold its shape when piped. Stir in 1 tsp vanilla extract to enhance the flavor.
  4. Line a baking sheet with parchment paper. Transfer the dough to a piping bag fitted with a large round tip. Pipe the dough into a circular shape, about 8 inches in diameter, onto the prepared baking sheet. Ensure the circle is even and the ends are joined smoothly.
  5. Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown. The crust should be firm to the touch and sound hollow when tapped gently. Avoid opening the oven door during the first 20 minutes to prevent the pastry from collapsing.
  6. Once baked, remove the Paris-Brest from the oven and let it cool completely on a wire rack. This cooling step allows the pastry to firm up and makes it easier to slice cleanly.
  7. To finish, sprinkle 1/2 cup sugar evenly over the top of the cooled pastry. Serve at room temperature to enjoy the delightful contrast between the crisp pastry and the sweet topping.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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