Snack · 75 min · french

Paris-Brest

This is the kind of French snack you’ll make on repeat — choux pastry and butter, 75 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 1 batch Choux pastry
• 1/2 cup Butter
• 1 cup Flour
• 4 Eggs
• 1 cup Water
• 3/4 cup Praline paste
• 1.5 cups Heavy cream
• 1/3 cup Sliced almonds

Steps

1. Make the choux: boil water and butter, beat in the flour to a smooth panade, then beat in the eggs one at a time until glossy.
2. Pipe the choux into an 8-inch ring on a lined sheet — two concentric circles plus one on top, like a bicycle wheel, honoring the 1910 Paris-Brest race it was created for.
3. Brush with egg wash, shower with sliced almonds, and bake at 400°F for 30 minutes until deeply golden; cool completely before splitting.
4. Whip the cream to firm peaks and fold in the praline paste — the filling should taste unmistakably of caramelized hazelnut.
5. Split the ring horizontally with a serrated knife.
6. Pipe generous rosettes of praline cream onto the base and crown with the almond-studded lid.
7. Dust with powdered sugar and serve within hours; the crisp choux shell softens as it sits.

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