Paris-Brest with Chicory & Coffee Cream

Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 25

Appears in

French Countryside Cooking

French Countryside Cooking

By Daniel Galmiche

Published 2021

  • About

This is a twist on the beautiful, classic Paris-Brest choux pastry dessert, which I’ve given a whole new dimension by filling it with a delicious mixture of chicory and coffee cream. You will find chicory and coffee online or in specialist coffee shops.


For the Choux Pastry

  • 180 g/ oz unsalted butter
  • ¾ tsp salt
  • ¾ tbsp caster (superfine) sugar
  • 250 g/9 oz/2 cups plain (all-purpose) flour
  • 8 small eggs
  • a few drops of vanilla extract
  • 1 tsp granulated chicory and coffee


    1. To start the chicory and coffee cream, put the milk in a small saucepan over a medium heat and bring almost to the boil. Stir in the chicory and coffee until dissolved. Cover and set aside to cool.
    2. To make the pastry, put the butter, salt, sugar and 500 ml/17 fl oz/2 cups of water in a large saucepan and bring to the boil over a medium heat. Remove from the heat and whisk in the flour. Return to the heat and stir with a wooden spoon until the mixture starts to come away from the sides of the pan and falls off the spoon easily. Remove from the heat and whisk in the eggs, one at a time, until incorporated. Stir in the vanilla, cover and rest for 35 minutes.
    3. Meanwhile, using an 8 cm/ in biscuit (cookie) cutter or cup as a template, draw eight circles on a large sheet of baking paper. Turn the paper over and put on a large baking sheet. Preheat the oven to 180°C/350°F/gas 4.
    4. Spoon the choux pastry dough into a piping bag, snip off the end to a 2cm/¾in diameter, then pipe eight circles using the rounds drawn on the baking paper as templates. Sprinkle the granulated chicory and coffee on top and bake, with the door ajar by 5cm/2in, for 30 minutes, or until a medium golden brown. (Leaving the door open allows the pastry to dry as it cooks and makes it very light.)
    5. While it is cooking, complete the chicory and coffee cream. Whisk together the eggs, sugar and cornflour (corn starch), using an electric whisk, for about 5 minutes until light and fluffy. Strain the chicory-coffee milk onto the egg mixture and whisk to combine, then return to the pan. Put over a medium-low heat and stir continuously for 10 minutes, or until the mixture starts to thicken. Remove from the heat and continue to stir until the mixture has cooled down and is smooth, thick and slightly trembling. Whisk the softened butter in a separate mixing bowl until very soft, then add the chicory-coffee cream, a little at a time, until incorporated. Continue to whisk for 10 minutes or until you have a very light butter cream.
    6. To assemble, halve the choux rings horizontally and spoon the chicory-coffee cream into a piping bag the same size you used for the choux pastry. Pipe the cream over the bases, then gently put on the pastry tops.

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