Paris-Brest Cream Puff Ring

 

Choux too flat? Dough may be too wet. Add eggs slowly—stop when it holds a “V” shape on the spoon.

Cream too runny? Ensure pastry cream is fully chilled before adding butter.

Make ahead: Bake choux 1 day ahead (store airtight). Fill just before serving for best texture.

No piping bag? Use a zip-top bag with a corner snipped, or spoon and smooth with a knife.

Frequently Asked Questions

Q: Can I make this gluten-free?
A: Yes! Use a gluten-free all-purpose flour blend (like Cup4Cup) in the choux—texture may be slightly softer.

Q: Can I use store-bought pastry cream?
A: Not ideal—praliné needs a stable, butter-enriched base. But you can doctor it: fold praliné into 2 cups cold pastry cream + ½ cup softened butter.

Q: How long does it keep?
A: Best eaten the day it’s made. Choux softens after 6–8 hours as it absorbs moisture from the cream.

Q: Nut allergy?
A: Unfortunately, praliné is nut-based. Consider a chocolate or vanilla crème mousseline instead—but it won’t be traditional Paris-Brest.

A Slice of Paris—Right at Your Table

The Paris-Brest isn’t just dessert. It’s a tribute to ingenuity, craftsmanship, and the joy of slowing down to savor something beautiful.

You don’t need to cycle 1,200 kilometers to earn it—just an afternoon of patient stirring, piping, and dreaming of cobblestone streets and café tables.

So preheat your oven, toast those nuts, and give yourself the gift of French pastry magic. Because sometimes, the sweetest journeys begin in your own kitchen.

Have you ever tried making Paris-Brest? Or tasted it in France?
We’d love to hear your stories or questions in the comments! And if this brought a little Parisian sparkle to your day, share it with a fellow dessert lover who dreams in praliné. 🥐✨🇫🇷

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