Paris Brest Recipe

   Paris-Brest is a French pastry made of choux dough, shaped like a wheel to symbolize a bicycle wheel. It’s typically filled with a rich praline cream and often topped with sliced almonds and powdered sugar. The dessert was created in 1910 to celebrate the Paris-Brest-Paris bicycle race.

It's combination of flavors and textures makes it a beloved treat in French patisserie. The pastry's origins are closely linked to the Paris-Brest-Paris cycling event, with its circular shape designed to represent the race route between the two cities. 

The choux pastry is light and airy, while the praline cream filling adds a sweet, nutty richness. Variations may include different fillings, such as whipped cream or chocolate ganache, but the classic version remains a favorite. 

The Paris-Brest is often enjoyed as a dessert or a special treat, showcasing the artistry and craftsmanship of French pastry chefs. Its combination of history, flavor, and presentation makes it a staple in French cuisine.

Here's a simple recipe to make Paris-Brest:

Ingredients:

For the choux pastry

- 1 cup (240 ml) water

- 1/2 cup (115 g) unsalted butter

- 1 cup (125 g) all-purpose flour

- 4 large eggs

- 1/4 tsp salt

For the praline cream

- 1/2 cup (120 ml) heavy cream

- 1/2 cup (100 g) praline paste (or make your own by blending caramelized nuts)

- 1 cup (240 ml) whipped cream

For decoration

- Sliced almonds

- Powdered sugar

Instructions:

1. Make the Choux Pastry

- Preheat the oven to 400°F (200°C).

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

- Add the flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides.

- Remove from heat and let it cool slightly.

- Add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

- Pipe the dough in a circular shape on a baking sheet lined with parchment paper, making a ring about 8 inches in diameter. Use a second ring for the top.

- Sprinkle sliced almonds on top.

- Bake for 25-30 minutes until golden and puffed. Let cool completely.

2. Make the Praline Cream

- In a bowl, combine the heavy cream and praline paste.

- Gently fold in the whipped cream until well combined.

3. Assemble the Paris-Brest

- Cut the choux pastry ring in half horizontally.

- Fill the bottom half with the praline cream using a piping bag.

- Place the top half back on and dust with powdered sugar.

Serve:

Slice and enjoy your homemade Paris-Brest!