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The Paris-Brest

The Paris-Brest is a French dessert created by Louis Durand, inspired by the cycling race from Paris to Brest and back. Its round shape, in the shape of a crown, reminds us of the wheel of a bicycle.

Recipe of the Paris-Brest

Made with choux pastry, it is filled with a praline mousseline cream, sprinkled with a thin layer of icing sugar and flaked almonds. Don't be surprised to find the Paris-Brest in a rectangular form, at the time it was sold by the slice, the cake was between 30 to 50 cm in diameter, which inspired its form later on.

Make way to the recipe!

For 4 persons:

Ingredients for the choux pastry:

  • 4 eggs
  • 75g of butter cut into pieces
  • 150g of flour
  • 40g of flaked almonds
  • 1 tablespoon sugar
  • 1/2 teaspoon of salt
  • Icing sugar
  • 25cl of water
  • 1 pastry piping bag

Ingredients for the praline mousseline cream:

  • 25cl of milk
  • 3 egg yolks
  • 80g of praline paste
  • 150g of unsalted butter at room temperature
  • 70g of caster sugar
  • 25g of flour

The steps for the choux pastry:

  1. Heat the water with the butter, sugar and salt in a saucepan
  2. Bring to a boil and remove from the heat
  3. Add the flour and mix vigorously
  4. Let the dough dry out 1 min over low heat while mixing continuously
  5. Leave to cool for 2 min
  6. Stir in the eggs one by one mixing well each time
  7. Preheat your oven to 200 ° (thermostat 6/7), use fan setting if you have it.
  8. Using the piping bag, pipe out around 6 crowns of your dough on a baking tray covered with parchment paper.
  9. Sprinkle the crowns with the flaked almonds

Bake for 25min without opening your oven during the cooking time.
When cooked leave to cool in the oven, with the door slightly ajar.

The steps for praline mousseline cream:

  1. - Bring the milk to the boil with the praline paste
  2. - Whip the egg yolks with the sugar
  3. - Add the flour
  4. - Mix into the warm milk
  5. - Bring to the boil while stirring
  6. - Allow to cool and add the butter while stirring

The steps for the filling:

  1. Split horizontally the cooled choux pastry in two
  2. Garnish with the praline cream, you can use a piping bag for this
  3. Reassemble the pastry, and sprinkle with icing sugar
  4. You can put it in the fridge to cool for about 30 min. The cream will be even smoother and fluffier.


Aphélie to Comme des Français



Want to taste other gourmet specialties?
- The stunning story of the Tatin pie
- Desserts created in Paris
- The wonderful dessert of the North