Homemade Paris–Brest Recipe

I’m so happy you’re here—because this Homemade Paris–Brest is one of those stunning, old-world French pastries that looks impossibly elegant… yet is absolutely doable in your own kitchen. Light, airy choux pastry filled with silky praline cream? I’m honestly kicking myself for not sharing this sooner—anything but boring!!

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Homemade Paris–Brest – Overview of the Recipe

The Paris–Brest is a classic French dessert created in 1910 to celebrate the Paris–Brest–Paris bicycle race. Its round, wheel-shaped choux pastry is filled with a rich hazelnut-praline mousseline cream and dusted with powdered sugar. It’s light, creamy, nutty, and truly unforgettable.

This recipe brings you all that timeless, elegant bakery magic—right from your own oven.

Why You’ll Love This Recipe

• Bakery-quality dessert at home
• Light, fluffy choux pastry
• Silky, nutty praline cream
• Impressive presentation
• Perfect for celebrations
• Make-ahead friendly
• Classic French flavor
• Surprisingly simple steps

What Does Paris–Brest Taste Like?

Imagine a crisp, golden choux pastry ring with a tender interior, filled with a luscious hazelnut-praline cream that’s ultra-smooth, rich, nutty, and just sweet enough. The flavors melt together like the filling of a gourmet hazelnut truffle wrapped in airy pastry.

It tastes luxurious, delicate, and absolutely irresistible.

Benefits of This Recipe

• Crowd-pleasing presentation
• Uses simple ingredients
• Customizable filling options
• Excellent for holidays or special dinners
• Less complicated than it looks
• A true show-stopper dessert

Ingredients for Homemade Paris–Brest

For the Choux Pastry

• 1 cup water
• ½ cup (1 stick) unsalted butter
• 1 tablespoon sugar
• ½ teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs
• Optional: sliced almonds for topping

For the Praline Mousseline Cream

• 1 ½ cups whole milk
• 4 egg yolks
• ½ cup sugar
• ⅓ cup cornstarch
• ½ cup unsalted butter (softened)
• ½ cup praline paste (hazelnut or almond)
• 1 teaspoon vanilla extract

For Finishing

• Powdered sugar, for dusting
• Optional: chopped toasted hazelnuts

Tools You’ll Need

• Saucepan
• Mixing bowls
• Whisk
• Stand mixer or hand mixer
• Baking sheet
• Parchment paper
• Piping bag with star tip
• Measuring cups and spoons

Additions & Substitutions

Additions

• Add chocolate drizzle
• Fold in finely chopped hazelnuts
• Add espresso powder for a mocha filling
• Fill with whipped cream + praline for lighter texture

Substitutions

• Use almond praline instead of hazelnut
• Use pastry cream + Nutella for a shortcut filling
• Replace milk with almond milk (for filling only)
• Use gluten-free flour blend for choux

How to Make Homemade Paris–Brest

1. Make the choux pastry.

1. Preheat oven to 400°F (200°C).
2. In a saucepan, bring water, butter, sugar, and salt to a boil.
3. Add flour all at once and stir vigorously until dough pulls away from the sides.
4. Transfer dough to a bowl and let cool 5 minutes.
5. Add eggs one at a time, mixing until smooth and glossy.

2. Pipe the pastry.

1. Line a baking sheet with parchment.
2. Draw a 9-inch circle as a guide.
3. Pipe a ring of choux along the circle.
4. Pipe a second ring next to it, touching.
5. Pipe a third ring on top of the first two.
6. Sprinkle with sliced almonds if desired.

3. Bake.

1. Bake at 400°F for 10 minutes.
2. Reduce heat to 350°F (175°C) and bake another 20–25 minutes until golden and crisp.
3. Cool completely.

4. Make the praline mousseline cream.

1. Heat milk in a saucepan until steaming.
2. Whisk egg yolks, sugar, and cornstarch in a bowl.
3. Temper with hot milk, then return mixture to saucepan.
4. Cook until thickened, whisking constantly.
5. Remove from heat, add vanilla. Let cool fully.
6. Beat softened butter until fluffy.
7. Add cooled pastry cream and praline paste; whip until silky.
8. Chill 20 minutes.

5. Assemble the Paris–Brest.

1. Slice pastry ring horizontally.
2. Pipe praline cream generously over bottom half using a star tip.
3. Place top half back on.
4. Dust with powdered sugar.

6. Serve and swoon!

The ultimate French pastry moment.

What to Serve With Paris–Brest

• Coffee or espresso
• Hot chocolate
• Champagne or sparkling wine
• Fresh berries
• Dessert platters

Storage Instructions

• Refrigerator: Up to 3 days (covered)
• Freezer: Choux shells freeze well; fill just before serving
• Make-Ahead: Prepare pastry and cream separately; assemble day of serving

General Information

• Prep Time: 30 minutes
• Cook Time: 35–40 minutes
• Chill Time: 20 minutes
• Servings: 8–10
• Difficulty: Medium
• Category: Dessert / French Pastry

Conclusion

This Homemade Paris–Brest brings all the charm of a Parisian bakery into your kitchen—nutty, creamy, airy, and beautifully elegant. Whether you’re celebrating something special or simply want to impress yourself, this recipe is a timeless showstopper with unforgettable flavor.

If you loved this, you’ll enjoy my Lemon Drizzle Loaf Cake, Four-Ingredient Nougat Bars, and Ultimate Blueberry Cheesecake too!

Share Your Creations!

Make this stunning pastry? I’d love to see it! Share photos on Pinterest and leave a review—your beautiful bakes always make my day!

Nutritional Information (per serving, approx.)

• Calories: 390
• Fat: 27g
• Carbs: 29g
• Protein: 7g