The Paris-Brest Pastry with Whipped Cream and Strawberries Recipe is a delightful French classic that brings together light, airy choux pastry, luscious whipped cream, and fresh, juicy strawberries. This dessert is as stunning as it is delicious, perfect for impressing guests or treating yourself on a special occasion. The crisp pastry layers combined with the rich cream and the sweet tang of strawberries create a harmony of textures and flavors that seems to dance on the palate.
Ingredients You’ll Need
The magic of this Paris-Brest Pastry with Whipped Cream and Strawberries Recipe lies in its simple, carefully chosen ingredients. Each component plays a vital role — from creating that perfectly flaky choux pastry to lending sweetness and freshness with strawberries and cream.
- Water and whole milk: These liquids help create the ideal consistency for the choux dough, balancing moisture for puffiness and tenderness.
- Unsalted butter: Adds richness and flavor while helping the dough to form a crisp, golden crust.
- Sugar and salt: Sugar enhances subtle sweetness, salt intensifies flavors and balances the overall taste.
- All-purpose flour: Provides structure to the pastry, helping it hold its airy shape after baking.
- Large eggs: Eggs are essential for creating the rise and the glossy texture of the choux dough.
- Sliced almonds: Sprinkled on top, they add a lovely crunch and nutty aroma that elevates the pastry.
- Powdered sugar: For dusting, it gives that delicate, sweet finishing touch and a stunning look.
- Heavy whipping cream: Whipped into fluffy peaks, it’s the luscious filling that brings creaminess to the dessert.
- Vanilla extract: Adds a warm, fragrant note that complements both cream and strawberries beautifully.
- Fresh strawberries: Sliced and fresh, they bring vibrant color and bursting juiciness to every bite.
How to Make Paris-Brest Pastry with Whipped Cream and Strawberries Recipe
Step 1: Preheat the oven
Start by setting your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper, ensuring that your pastries won’t stick and bake evenly to a golden perfection.
Step 2: Make the choux pastry
In a medium saucepan, combine water, milk, butter, sugar, and salt and bring them to a vigorous boil over medium heat. Once boiling, add the flour all at once, stirring quickly with a wooden spoon. Within moments, the mixture will transform into a smooth, cohesive dough pulling away from the pan’s sides. This is exactly what you want. Remove it from heat and let it cool briefly. To achieve the perfect shiny dough, add eggs one at a time, beating vigorously after each to incorporate fully.
Step 3: Shape the pastry
Transfer your silky choux dough into a piping bag fitted with a large round or star tip — both work beautifully here! Pipe dough circles, roughly 3 to 4 inches in diameter, onto your prepared baking sheet. Make sure to leave space between each circle to allow puffing. Sprinkle sliced almonds over the top for a lovely crunch and an elegant look.
Step 4: Bake the pastry
Bake your pastries for 25 to 30 minutes, until they are gloriously golden and puffed to perfection. Avoid opening the oven door during baking to prevent collapse. Once baked, transfer the pastries to a wire rack and let them cool completely — this cooling step is crucial for maintaining their crisp texture.
Step 5: Prepare the whipped cream
In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until it holds stiff peaks. This creamy cloud will be the heart of the filling. Transfer the whipped cream to a piping bag with a star tip for an elegant assembly.
Step 6: Assemble the Paris-Brest Pastry with Whipped Cream and Strawberries Recipe
Once cooled, carefully slice each pastry horizontally. Pipe generous swirls of whipped cream onto the bottom half, then layer sliced fresh strawberries over the cream. Cap with the top half and finish with a delicate dusting of powdered sugar for a picture-perfect presentation.
How to Serve Paris-Brest Pastry with Whipped Cream and Strawberries Recipe
Garnishes
To enhance the beauty and flavor, consider garnishing with additional sliced almonds or a sprig of mint for a fresh contrast. Lightly dusting with more powdered sugar just before serving adds that irresistible touch of elegance.
Side Dishes
This dessert pairs wonderfully with a light, fruit-forward dessert wine or a cup of rich espresso. A bowl of fresh berries or a simple fruit salad can be a refreshing side that complements the creaminess of the Paris-Brest.
Creative Ways to Present
For a charming twist, serve individual pastries on pretty plates with drizzles of chocolate or raspberry sauce around. You can even assemble mini versions for a delightful bite-sized treat during parties or brunch!
Make Ahead and Storage
Storing Leftovers
If you have leftovers of the Paris-Brest Pastry with Whipped Cream and Strawberries Recipe, store them in the refrigerator in an airtight container. This will keep the cream fresh and the pastry from becoming soggy for up to one day, but best enjoyed fresh.
Freezing
Because of the fresh whipped cream and strawberries, this pastry is best not frozen assembled. However, you can freeze the baked choux rings separately for later use. Just thaw completely and refresh with freshly whipped cream and strawberries when ready to serve.
Reheating
To revive the crisp pastry, gently warm the choux rings in a low oven (about 300°F or 150°C) for a few minutes before adding the cold whipped cream and strawberries. Avoid reheating the assembled pastry to preserve the cream’s texture.
FAQs
What makes the choux pastry puff up so perfectly?
The combination of boiling liquid and butter, followed by the addition of flour and eggs, creates steam inside the dough during baking. This steam causes the pastry to puff beautifully and form a hollow center perfect for filling.
Can I use frozen strawberries for the filling?
Frozen strawberries can release too much moisture and make the pastry soggy. Fresh strawberries are highly recommended for the best texture and taste in this Paris-Brest Pastry with Whipped Cream and Strawberries Recipe.
How do I prevent the whipped cream from deflating?
Use chilled heavy cream and a cold bowl for whipping. Beat until stiff peaks form but stop as soon as you reach that stage to prevent over-whipping, which can cause it to separate.
Can I make the whipped cream without vanilla extract?
Absolutely! While vanilla adds a lovely flavor layer, the whipped cream will still be delicious and creamy without it.
Is it okay to prepare the choux pastry dough in advance?
You can make the dough a few hours ahead and keep it covered at room temperature, but it’s best to bake the pastry fresh for the lightest texture and best rise.
Final Thoughts
This Paris-Brest Pastry with Whipped Cream and Strawberries Recipe is truly a showstopper that tastes as incredible as it looks. With a little patience and love, you can bring a piece of French patisserie magic into your own kitchen. Treat yourself and your loved ones to this delightful dessert — it’s worth every bite!
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Paris-Brest Pastry with Whipped Cream and Strawberries Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
A classic French dessert, Paris-Brest is a delicate choux pastry ring filled with luscious whipped cream and fresh strawberries, topped with crisp sliced almonds and dusted with powdered sugar. This recipe offers a perfect balance of lightness and indulgence, making it an exquisite treat for any occasion.
Ingredients
Choux Pastry
- 1/2 cup water
- 1/2 cup whole milk
- 1/2 cup unsalted butter
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 cup sliced almonds (for topping)
- Powdered sugar (for dusting)
Whipped Cream Filling
- 1 1/2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Fresh strawberries, sliced
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking the pastry.
- Make the choux pastry: In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring the mixture to a boil over medium heat. Add the flour all at once and stir vigorously with a wooden spoon until the dough is smooth and pulls away from the sides, about 1-2 minutes. Remove from heat and let cool slightly. Incorporate the eggs one at a time, stirring vigorously after each addition until the dough is smooth and shiny.
- Shape the pastry: Transfer the dough to a piping bag fitted with a large round or star tip. Pipe the dough onto the prepared baking sheet in circular shapes about 3-4 inches in diameter, leaving space between each. Sprinkle the tops with sliced almonds.
- Bake the pastry: Bake for 25-30 minutes, until the pastries are golden brown and puffed up. Remove from the oven and allow to cool completely on a wire rack.
- Prepare the whipped cream: In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a star tip.
- Assemble the pastries: Once cooled, carefully slice each pastry horizontally in half. Pipe the whipped cream generously onto the bottom half, then layer with sliced fresh strawberries. Replace the top half and dust the assembled pastry with powdered sugar.
- Serve: Serve the Paris-Brest fresh and enjoy this elegant and delicious French dessert.
Notes
- Make sure the choux dough is not too hot when adding eggs to avoid cooking them prematurely.
- Ensure the pastries are completely cool before filling to prevent the whipped cream from melting.
- You can substitute fresh raspberries or blueberries for strawberries, depending on preference.
- For a richer flavor, consider adding a bit of almond extract to the whipped cream.
- Store any leftovers in the refrigerator and consume within 1-2 days for best freshness.
