Irresistible Paris-Brest Praline Cream Recipe in 10 Steps

Oh, let me tell you about my love affair with Paris-Brest! This stunning French dessert—inspired by the Paris-Brest bicycle race—has been stealing hearts (and stomachs) since 1910. Picture this: a golden choux pastry ring, crisp on the outside, tender inside, stuffed with the most luscious praline cream you’ve ever tasted. It’s like a hug from a Parisian patissier.

I first fell for this Paris-Brest Praline Cream Recipe during a summer in Normandy, where a tiny bakery sold them fresh every morning. The scent of toasted almonds and caramelized hazelnuts? Pure magic. What makes it special isn’t just its wheel-like shape (though that’s fun). It’s how simple ingredients transform into something extraordinary—butter, flour, eggs, and that glorious praline paste creating a symphony of textures. Every bite is a little celebration.

Now, I make it for birthdays, anniversaries, or just because Tuesdays deserve pastry too. Trust me, once you taste homemade Paris-Brest, there’s no going back!

Why You’ll Love This Paris-Brest Praline Cream Recipe

Oh, where do I even start? This isn’t just any dessert—it’s a little slice of Parisian heaven. Here’s why you’ll adore making (and devouring) it:

• That praline cream! Toasted hazelnut sweetness folded into pillowy whipped cream—it’s like eating a cloud with a caramelized crunch.
• Drama without the fuss. Looks fancy enough to impress guests, but the steps? Totally doable (even my 12-year-old niece helps pipe the choux!).
• Texture magic. Crisp pastry gives way to creamy filling in every bite—it’s the French answer to “best of both worlds.”
• Special-occasion vibes. Birthdays, holidays, or “I survived Monday” celebrations—this turns ordinary moments into patisserie-worthy memories.

Seriously, one bite and you’ll understand why this recipe’s been beloved for over a century. The hardest part? Sharing!

Ingredients for Paris-Brest Praline Cream

Gather these goodies—quality matters here! I’ve learned the hard way that skimping on ingredients shows in the final taste. Here’s what you’ll need:

• 1 cup water (just plain tap water works fine)
• 1/2 cup unsalted butter (cut into cubes, cold is okay—it’ll melt anyway)
• 1 cup all-purpose flour (scooped and leveled, please—we’re not making bricks!)
• 4 large eggs (room temp! Cold eggs make the dough grumpy)
• 1/2 cup praline paste (find it in fancy grocery stores or make your own—I’ll tell you how later)
• 1 cup heavy cream (the richer, the better—none of that low-fat stuff)
• 2 tbsp powdered sugar (for sweetening the cloud-like filling)
• 1/4 cup sliced almonds (toasted if you’re feeling extra fancy)

See? Nothing too wild—just pantry staples and one special star (that praline paste!). Pro tip: Measure everything before starting. Trust me, you don’t want to be hunting for butter mid-dough!

Equipment You’ll Need

Don’t worry—no fancy gadgets required! Just grab these basics (I bet you have most already):

• Piping bag with large star tip (makes those pretty swirls—or use a ziplock bag in a pinch!)
• Baking sheet lined with parchment (no sticking disasters, please)
• Medium saucepan (for melting butter into magic)
• Wooden spoon (your trusty dough-stirring sidekick)
• Electric mixer (hand or stand—just something to whip that cream to peaks)

That’s it! If you’ve got these, you’re minutes away from French pastry glory.

How to Make Paris-Brest Praline Cream

Okay, let’s dive into the fun part—bringing this French masterpiece to life! I’ll walk you through each step, just like my Parisian friend taught me. Don’t let the fancy name intimidate you; it’s simpler than you think. Grab your ingredients, and let’s make some magic!

Preparing the Choux Pastry

First things first—let’s make that gorgeous choux pastry. In a medium saucepan, bring the water and butter to a rolling boil (you’ll see big bubbles dancing). Dump in all the flour at once and stir like crazy with your wooden spoon. It’ll look messy, then suddenly come together into a smooth ball that pulls away from the pan sides—that’s when you know it’s ready. Keep cooking for 2 minutes (set a timer!) to dry it out slightly.

Now, transfer the dough to a bowl and let it cool for just a minute (hot eggs make scrambled pastry—yuck!). Beat in eggs one at a time, fully incorporating each before adding the next. The dough should be shiny and thick enough to hold a “V” shape when you lift the spoon. If it’s too stiff, add a teaspoon of water. Voilà—perfect choux paste!

Baking the Paris-Brest Ring

Preheat your oven to 375°F (190°C)—no cheating here, temperature matters! Pipe the dough into a 10-inch ring on your parchment-lined baking sheet (use a star tip for ridges that’ll crisp up beautifully). Pro tip: Pipe two concentric circles if you’re nervous about connecting the ends—they’ll merge as they bake. Pop it in the oven and resist opening the door for at least 25 minutes. You’re waiting for a deep golden brown color and a hollow sound when tapped—that’s how you know the steam has done its work. Let it cool completely before filling (impatience leads to soggy pastry—learned that the hard way!).

Making the Praline Cream Filling

While the pastry cools, whip up that dreamy filling. Chill your bowl and beaters first (cold = fluffy cream). Whip the heavy cream and powdered sugar to stiff peaks—it should stand straight up when you lift the whisk. Now, gently fold in the praline paste with a spatula in three additions. Don’t overmix! You want streaks of caramelized nuttiness swirling through the cream. Taste it (chef’s privilege!) and add more sugar if needed. Chill the filling until the pastry’s ready—this keeps it firm for piping.

Assembling the Paris-Brest

Time for the grand finale! Slice the cooled pastry ring horizontally (a serrated knife works best). Pipe or spoon the praline cream onto the bottom half, then sprinkle with toasted almonds. Gently place the top half like a crown. Dust with powdered sugar if you’re feeling fancy. Serve immediately or chill for up to 2 hours—any longer, and the pastry might soften. Every slice should reveal that gorgeous cream-filled center. Bon appétit!

Tips for the Perfect Paris-Brest Praline Cream

After dozens of trials (and happy mistakes!), here are my golden rules for Paris-Brest success:

• Eggs love warmth. Cold eggs make choux pastry lumpy—leave them out for 30 minutes first. If you forget? Just dunk them in warm water for 5 minutes!
• Cream likes it chilly. Pop your bowl and beaters in the freezer for 15 minutes before whipping. Cold tools = billowy peaks that hold their shape.
• Pipe with confidence! Squeeze steadily to form even rings—if your first attempt looks wonky, just scoop it back into the bag and try again (I’ve done this more times than I’ll admit).
• Toast those almonds. A quick 3-minute toast in a dry pan transforms them from bland to grand—just watch closely so they don’t burn!

Remember: Even imperfect Paris-Brest tastes incredible. The French would call that “jolie laide”—ugly-beautiful!

Ingredient Substitutions & Variations

Ran out of praline paste? No panic—here are my favorite swaps that still taste amazing:

• Nutty alternatives: Hazelnut or almond paste work beautifully (just adjust sweetness—they’re often less sugary than praline).
• Dairy-free dream: Use coconut cream instead of heavy cream—chill the can overnight and scoop out the thick part only.
• Flavor twists: Add a splash of rum or orange blossom water to the cream for extra personality.
• Nut-free option: Skip the almonds and dust with cocoa powder—still elegant!

See? Even “mistakes” can lead to delicious discoveries. That’s the joy of baking!

Serving and Storing Paris-Brest Praline Cream

This beauty tastes best chilled—give it at least 30 minutes in the fridge before slicing so the cream firms up nicely. Leftovers? (As if!) Cover loosely with plastic wrap, and they’ll keep for 2-3 days, though the pastry softens slightly. No reheating needed—just enjoy it cold with your coffee. For peak freshness, assemble just before serving if you’re hosting guests. Pro tip: Slice with a hot knife for cleaner cuts through that crisp choux!

Paris-Brest Praline Cream Nutrition Information

Let’s be real—this isn’t diet food, but every indulgent bite is worth it! One glorious slice (about 1/8th of the ring) packs roughly:

• 320 calories (mostly from happy places like butter and cream)
• 22g fat (12g saturated—thank that luscious heavy cream)
• 25g carbs (15g sugars from praline magic)
• 6g protein (eggs and nuts doing their thing)

Values will vary slightly based on brands and how generously you pipe that cream! For exact numbers, plug your specific ingredients into a nutrition calculator. But honestly? Just savor each heavenly mouthful—some things transcend numbers.

Frequently Asked Questions

Got questions? I’ve got answers! Here are the things people ask me most about this Paris-Brest Praline Cream Recipe:

Can I make praline paste at home?
Absolutely! Toast 1 cup hazelnuts (or almonds) with 1/2 cup sugar until caramelized, then blitz in a food processor until smooth. It’s messy but worth it—just watch out for flying shards of hot sugar! Store-bought works great too if you’re short on time.

Help! My pastry turned out soggy. What went wrong?
Two likely culprits: underbaking (wait for that deep golden color!) or filling it while still warm. Let the ring cool completely—I sometimes even leave it in the turned-off oven with the door ajar for extra crispness.

Can I prepare parts ahead?
You bet! Bake the choux ring up to 2 days ahead (store in an airtight container), and make the cream 1 day early. Just assemble max 2 hours before serving to keep that perfect crunch.

Why did my dough split when adding eggs?
The dough was probably too hot! Let it cool slightly before adding eggs, and incorporate each one fully before adding the next. If it still looks curdled, keep beating—it’ll come together.

Can I freeze Paris-Brest?
The unfilled pastry freezes beautifully for up to a month (thaw at room temp). But the assembled dessert? Not recommended—the cream weeps and the texture suffers. Some things are worth making fresh!

Share Your Paris-Brest Praline Cream Experience

Did you try this recipe? I’d love to hear how it turned out! Drop a comment below or share a photo of your masterpiece—the good, the messy, the delicious. Happy baking, friends!

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