Preparation info

  • Serves

    6 to 8

    • Difficulty


Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

THIS BEAUTIFUL and delicious cream-puff pastry dessert is one of my favorites. It is a marvelous example of a masterpiece that is created from ordinary ingredients (though it is not a dessert for beginners).

The Paris-Brest is made by baking creampuff pastry in the form of a crown or wheel. The top of the crown is removed and the pastry is filled and decorated with a praline-flavored crème St.-Honoré (also called crème Chiboust).

To make the cream filling rise above the edges of the ring, without having to mound the ring with an excessive quantity of filling, here’s a little trick I learned as a student in Paris: Bake a few extra cream puffs at the same time as the ring. Cut the puffs into quarters and place them in the ring after filling halfway with the cream filling. Then pipe the filling over the supporting pieces to create a lovely dessert.