Description
This classic French Paris-Brest pastry features delicate choux pastry rings filled with luscious whipped cream and fresh strawberries. Topped with toasted almonds and a dusting of powdered sugar, it’s an elegant dessert perfect for impressing guests or treating yourself.
Ingredients
Scale
Choux Pastry
- 1/2 cup water
- 1/2 cup whole milk
- 1/2 cup unsalted butter
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 cup sliced almonds (for topping)
- Powdered sugar (for dusting)
Whipped Cream Filling
- 1 1/2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Fresh strawberries, sliced
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking the choux pastry.
- Make the choux pastry: In a medium saucepan, combine water, milk, unsalted butter, sugar, and salt. Bring this mixture to a boil over medium heat. Once boiling, add the flour all at once and stir vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pan, about 1-2 minutes. Remove from heat and let the dough cool slightly before gradually beating in the eggs, one at a time, until the mixture is smooth and glossy.
- Shape the pastry: Transfer the choux dough to a piping bag fitted with a large round or star tip. Pipe the dough into circular rings of approximately 3-4 inches in diameter on the prepared baking sheet, ensuring there is space between each. Sprinkle the tops with sliced almonds for added texture and flavor.
- Bake the pastry: Bake the piped rings for 25-30 minutes or until the pastries are golden brown and puffed up. Once baked, remove from oven and allow them to cool completely on a wire rack to ensure the pastry sets properly.
- Prepare the whipped cream: In a chilled large mixing bowl, whip the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a star tip for easy assembly.
- Assemble the pastries: Slice each cooled pastry horizontally to create a top and bottom half. Pipe a generous layer of whipped cream onto the bottom half of each ring, layer with fresh sliced strawberries, then place the top half back on. Dust the assembled Paris-Brest generously with powdered sugar for a beautiful finish.
- Serve: Serve the Paris-Brest fresh immediately and enjoy this delightful, airy French dessert that perfectly balances richness with freshness.
Notes
- Make sure the dough cools slightly before adding eggs to prevent them from cooking prematurely.
- Piping the dough in even circles ensures uniform baking and an attractive presentation.
- Using chilled cream and bowl helps achieve stiffer peaks more easily for the whipped cream filling.
- The assembled pastry is best eaten the same day to enjoy optimal freshness and texture.
- Feel free to substitute strawberries with other berries or fruits of your choice for variety.
