Paris-Brest Cream Puff Ring

Paris-Brest Cream Puff Ring

Introduction:
The Paris-Brest is a classic French dessert created in 1910 to commemorate the Paris–Brest–Paris bicycle race. Shaped like a wheel, this light and airy choux pastry ring is typically filled with a rich praline cream, but in this version, we use a luscious vanilla custard and whipped cream filling for a dreamy texture and balanced sweetness. The combination of crisp pastry, creamy filling, and a light dusting of powdered sugar makes it an elegant yet indulgent treat that’s perfect for special occasions, afternoon tea, or as a show-stopping centerpiece at your dessert table.

Ingredients:

For the choux pastry:

• 1 cup (240 ml) water

• ½ cup (115 g) unsalted butter

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• 1 tbsp sugar

• ¼ tsp salt

• 1 cup (125 g) all-purpose flour

• 4 large eggs

For the vanilla custard filling:

• 2 cups (480 ml) whole milk

• ½ cup (100 g) sugar

• 4 large egg yolks

• ¼ cup (30 g) cornstarch

• 1 tsp vanilla extract

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• 2 tbsp unsalted butter

For the whipped cream:

• 1½ cups (360 ml) heavy cream, cold

• 3 tbsp powdered sugar

• 1 tsp vanilla extract

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For garnish:

• Powdered sugar for dusting

Instructions:

1. Prepare the choux pastry:

   • Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

   • In a saucepan, combine water, butter, sugar, and salt. Bring to a boil.

   • Add flour all at once and stir vigorously until the mixture forms a smooth dough that pulls away from the sides of the pan.

   • Remove from heat and let cool for 5 minutes.

   • Beat in the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

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   • Transfer the dough to a piping bag fitted with a large round or star tip. Pipe a ring shape (about 8–9 inches in diameter), then pipe a second ring inside and a third on top to create a full wheel shape.

   • Bake for 25–30 minutes until puffed and golden. Do not open the oven door during the first 20 minutes. Cool completely.

2. Make the custard filling:

   • Heat milk in a saucepan until steaming but not boiling.

   • In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.

   • Slowly pour the hot milk into the egg mixture while whisking, then return the mixture to the saucepan.

   • Cook over medium heat, whisking constantly, until thickened.

   • Remove from heat, stir in vanilla extract and butter.

   • Transfer to a bowl, cover with plastic wrap (touching the surface), and refrigerate until cool.

3. Prepare the whipped cream:

   • In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.

4. Assemble the Paris-Brest:

   • Slice the cooled pastry ring horizontally in half.

   • Spread the vanilla custard evenly on the bottom half.

   • Pipe or spread the whipped cream generously on top of the custard.

   • Place the top pastry half over the filling.

   • Dust generously with powdered sugar.

5. Serve:

   • Chill in the refrigerator for 1–2 hours before slicing for the cleanest presentation. Serve cold for the best texture.

Conclusion:
This Paris-Brest Cream Puff Ring is a stunning dessert that blends the delicate crispness of choux pastry with smooth custard and airy whipped cream. The result is a dessert that’s both elegant and comforting, perfect for impressing guests or treating yourself to something special. The lightness of the pastry contrasts beautifully with the creamy filling, making every bite melt in your mouth. Whether enjoyed with coffee, tea, or as the grand finale of a celebratory meal, this dessert will leave a lasting impression.