This beautiful Paris-Brest features a light, crisp ring of pâte à choux filled generously with silky vanilla custard and fluffy whipped cream. Finished with powdered sugar, it makes an impressive French-style dessert while using surprisingly simple ingredients.
Recipe Information
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Cooling & Chilling: 2–3 hours
- Total Time: About 4 hours
- Servings: 8–10
- Course: Dessert
- Cuisine: French
- Difficulty: Intermediate
Ingredients
For the Pâte à Choux
- 1 cup water
- ½ cup unsalted butter
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the Vanilla Custard
- 2 cups whole milk
- 3 large eggs
- 1 egg yolk
- ⅔ cup granulated sugar
- ¼ cup cornstarch
- ¼ cup all-purpose flour
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
For the Whipped Cream
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- Extra powdered sugar for dusting
Instructions
1. Prepare the Custard
In a large bowl, whisk together the eggs, egg yolk, and granulated sugar until thick and pale.
Add the cornstarch, flour, and salt and whisk until smooth.
2. Heat the Milk
Heat the milk in a saucepan until very hot but not boiling.
Slowly whisk about ¼ cup of the hot milk into the egg mixture to temper the eggs.
Gradually whisk the egg mixture back into the saucepan.
3. Thicken the Custard
Cook over medium-low heat while whisking constantly for approximately 7–9 minutes, until the custard becomes thick and pudding-like.
Remove from the heat and stir in vanilla.
Transfer to a bowl and press plastic wrap directly against the surface. Refrigerate until completely chilled.
4. Make the Choux Dough
Preheat the oven to 425°F (220°C).
Combine water, butter, sugar, and salt in a saucepan over medium heat.
Once the butter melts and the mixture reaches a simmer, remove from the heat.
Add all the flour and stir vigorously with a wooden spoon.
Return to low heat and continue stirring for 1–2 minutes, until a smooth dough forms and begins pulling away from the pan.
5. Add the Eggs
Remove from the heat.
Add the eggs one at a time, mixing thoroughly after each addition.
Continue until you have a thick, smooth, glossy choux paste.
6. Shape the Paris-Brest
Trace a 9-inch circle onto parchment paper and turn the paper over on a baking sheet.
Pipe or spoon approximately 1½–2-inch mounds of choux pastry around the circle, allowing each mound to touch the next.
7. Bake
Bake at 425°F (220°C) for 10 minutes.
Without opening the oven, reduce the temperature to 375°F (190°C) and bake for another 20–25 minutes, until deeply golden and crisp.
Turn off the oven.
Carefully pierce the puffs with a sharp knife to release excess steam, then leave them inside the turned-off oven with the door slightly open for approximately 15 minutes.
Transfer to a wire rack and cool completely.
8. Make the Whipped Cream
Beat the heavy whipping cream until it begins to thicken.
Add powdered sugar and vanilla.
Continue whipping until soft-to-medium peaks form.
9. Slice the Pastry
Using a sharp serrated knife, carefully cut the cooled choux wreath horizontally through the middle.
Gently lift off the top section.
10. Fill
Spoon or pipe the chilled vanilla custard generously into the bottom half.
Pipe a thick layer of whipped cream over the custard.
11. Assemble
Carefully replace the top half of the choux wreath.
Dust generously with powdered sugar immediately before serving.
Recipe Notes
The custard should be completely chilled before assembling the dessert. It can easily be prepared the night before.
Avoid opening the oven during the initial baking period. A sudden drop in temperature can cause the choux pastry to collapse.
Make sure the pastry is completely cool before adding the custard and whipped cream.
For neat slices, refrigerate the assembled Paris-Brest for about 20–30 minutes before cutting.
Storage
Store the assembled Paris-Brest covered in the refrigerator for up to 2 days. However, it has the best crisp texture on the day it is assembled.
The custard can be prepared 1–2 days ahead and kept refrigerated separately.
Final Thoughts
This Paris-Brest with Vanilla Custard and Whipped Cream combines crisp golden choux pastry with two creamy layers for a light yet indulgent dessert. The dramatic wreath presentation makes it especially beautiful for birthdays, holidays, or special family gatherings.
