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
Scale
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.
