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Paris-Brest choux pastry with praline butter cream

09 July 2012

The Paris-Brest, named after the Paris-Brest-Paris bicycle race, was created by pastry chef Monsieur Louis Durand in 1910 and designed to look like a bicycle wheel, with two choux pastry circles filled with a praline butter cream. It is now found on the menu in many Parisian bistros


Chilling time

12 hours

Cooking time

1 hour




For the butter cream:

  • 4 cups (1 l) milk
  • 12 eggs
  • 1 ¼ cups (9 oz./250 g) sugar
  • 1 ⅔ cups (6 oz./170 g) all-purpose flour
  • 9 sticks (2 ¼ lb./1 kg) butter, cubed
  • 1 ¾ lb. (850 g) praline paste, available at specialty stores or online, at room temperature
  • 1 ¼ cups (300 ml) whipping cream, 30–35 percent butterfat

For the choux pastry:

  • ½ cup (125 ml) milk
  • ½ cup (125 ml) water
  • 7 tablespoons (3 ½ oz./100 g) butter
  • 2 tablespoons (1 oz./25 g) granulated sugar
  • 1 scant teaspoon (4 g) salt
  • 1 ¼ cups (4 ½ oz./125 g) all-purpose flour
  • 4 eggs
  • A handful of slivered almonds


Prepare the butter cream a day ahead. Bring the milk to a boil. In a mixing bowl, whisk the eggs and sugar together until the mixture is thick and pale. Stir in the flour, mix well, and pour the boiling milk over the mixture, stirring as you do so. Return the mixture to the stove, and simmer, stirring constantly, until it is thick (the consistency should be that of pastry cream). Leave to cool a little; then gradually stir in the cubed butter. Mix well. Gradually stir in the praline and mix through. Chill for at least 12 hours.

To prepare the choux pastry, add the milk, water, salt, and sugar to a pan and bring to a boil. Pour in the flour, mix well, and simmer gently, stirring all the while, until the dough pulls away from the sides of the pan. Preheat the oven to 350°F (180°C).

Remove the pan from the heat, and mix in the eggs, one by one, stirring well each time.

Spoon the dough into a pastry bag, and pipe out a 4-in. (10-cm) diameter circle of choux pastry onto a baking sheet.

Pipe out another circle on top that is just slightly smaller. Repeat the procedure seven times to make eight cakes. Scatter the tops with slivered almonds, and bake for 30 minutes. Turn the oven down to 300°F (150°C), and bake for another 10 minutes, until the cakes turn a nice golden color.

Just before serving, whip the cream with an electric beater, and fold it into the butter cream. Spoon the butter cream into a pastry bag.

Cut each cake in half horizontally, and pipe the cream out onto the lower half. Replace the top part, and dust it with confectioners’ sugar.

French Bistro

French Bistro: Seasonal Recipes is an homage to the gastronomic bistro and features 60 hearty recipes using traditional methods and seasonal ingredients together with beautiful photography capturing the dishes themselves and the lively atmosphere of Parisian bistros. French Bistro is out now from Flammarion, £19.95.


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.