Introduction
The Paris-Brest is a legendary French dessert created in 1891 by pastry chef Louis Durand in Maisons-Laffitte, France. It was inspired by the Paris–Brest–Paris bicycle race, one of the oldest cycling events in the world. The pastry’s circular, wheel-like shape symbolizes a bicycle wheel, making it both delicious and meaningful.
Today, the Paris-Brest is considered one of the most iconic French desserts, beloved for its delicate crispy choux shell and rich cream filling (traditionally praline cream, though variations like whipped cream and vanilla cream are also common).
🛒 Ingredients
For the Choux Pastry:
1 cup (240 ml) water
½ cup (115 g) unsalted butter, cubed
1 tbsp sugar
¼ tsp salt
1 cup (125 g) all-purpose flour
4 large eggs (room temperature)
For the Cream Filling (light version shown in picture):
1 ½ cups (360 ml) heavy whipping cream (cold)
3 tbsp powdered sugar
1 tsp vanilla extract
For Pastry Cream Layer (optional but traditional):
2 cups (500 ml) whole milk
½ cup (100 g) sugar
4 egg yolks
¼ cup (30 g) cornstarch
2 tbsp unsalted butter
1 tsp vanilla extract
For Garnish:
Powdered sugar (for dusting)
Optional: toasted almonds, hazelnuts, or praline for extra crunch
👨🍳 Instructions & Methods
Step 1: Make the Choux Pastry
In a saucepan, combine water, butter, sugar, and salt. Bring to a boil.
Add flour all at once, stirring vigorously until dough forms a ball and pulls away from the sides.
Transfer dough to a bowl and let it cool slightly.
Beat in eggs one at a time, mixing until smooth and glossy.
Pipe dough into a ring shape (wheel-like circle) on a parchment-lined baking sheet.
Bake at 200°C (400°F) for 25–30 minutes until golden brown. Let cool completely.
Step 2: Make the Pastry Cream (optional layer)
Heat milk in a saucepan until steaming.
In a bowl, whisk sugar, egg yolks, and cornstarch.
Slowly pour hot milk into yolk mixture while whisking.
Return mixture to saucepan, whisking until thickened.
Remove from heat, stir in butter and vanilla. Cool completely.
Step 3: Make the Whipped Cream
Beat cold heavy cream, powdered sugar, and vanilla until stiff peaks form.
Step 4: Assemble
Slice the cooled choux ring in half horizontally.
Spread a layer of pastry cream (optional but adds depth).
Pipe or spread whipped cream generously.
Replace top half of pastry.
Dust with powdered sugar and refrigerate for 1 hour before serving.
📜 History of Paris-Brest
Created in 1891 to celebrate the Paris–Brest–Paris bicycle race.
Its wheel shape symbolizes the race.
It quickly became popular among cyclists for its high-energy cream filling.
Today, it’s sold in patisseries across France, often filled with praline-flavored cream.
🌱 Benefits of Paris-Brest
Although indulgent, it has some benefits:
Energy booster: The combination of carbs, fats, and proteins makes it a high-energy dessert (perfect for cyclists back then!).
Mood enhancer: Cream-based desserts release serotonin, bringing happiness.
Cultural value: A bite of French tradition and history.
Customizable: Can be made lighter with whipped cream, or richer with praline cream.
🧪 Formation (Food Science of Paris-Brest)
Choux pastry: Steam inside the dough expands, puffing it up to create a hollow interior perfect for cream filling.
Cream filling: The contrast of airy whipped cream and dense pastry cream creates a luxurious texture.
Ring shape: Designed to resemble a bicycle wheel, but also allows for easy slicing and serving.
❤️ Lovers of Paris-Brest
Cyclists: Originally created for them.
French pastry lovers: It’s a national treasure.
Dessert enthusiasts worldwide: Admire its beauty, history, and taste.
Romantic couples: Often shared as a celebratory dessert because of its luxurious creaminess.
🥗 Nutrition (per slice, approx. 1/8 of cake)
Calories: ~380 kcal
Carbohydrates: 25 g
Protein: 6 g
Fat: 28 g
Sugar: 12 g
Fiber: 1 g
(Note: This varies depending on whether pastry cream or praline cream is included.)
🎀 Conclusion
The Paris-Brest is not just a pastry — it’s a piece of French history, a symbol of endurance and celebration, and a true showcase of culinary art. With its crispy choux shell and luscious cream filling, it has stood the test of time as one of the most loved desserts in France and beyond.
Whether you’re a pastry enthusiast, a history lover, or simply someone with a sweet tooth, the Paris-Brest is a dessert worth making and savoring.