Paris-Brest Pastry with Whipped Cream and Strawberries Recipe
The Paris-Brest Pastry with Whipped Cream and Strawberries is a dreamy, show-stopping French dessert that combines crisp choux pastry, pillowy whipped cream, and juicy fresh strawberries. This elegant treat is inspired by the classic Paris-Brest, but the addition of strawberries and clouds of vanilla-scented cream makes it perfect for spring and summer celebrations. Whether you’re looking to impress at a dinner party or simply want to indulge in a slice of French patisserie magic at home, this pastry will have everyone swooning with the very first bite.
Ingredients You’ll Need
Ingredients You’ll Need
The ingredient list for Paris-Brest Pastry with Whipped Cream and Strawberries is refreshingly straightforward, but every component brings something special to the table. These basic staples transform into a dessert that’s both sophisticated and comfortingly familiar, with each item playing a key role in flavor, texture, or presentation.
- Whole milk: Adds richness and helps create a tender, golden choux pastry shell.
- Water: Lightens the dough and ensures the pastry puffs up beautifully in the oven.
- Unsalted butter: Gives the pastry its signature buttery taste and delicate crumb.
- Granulated sugar: Sweetens the dough just enough to balance the flavors.
- Salt: Enhances all the other ingredients and keeps the pastry from tasting flat.
- All-purpose flour: The backbone of the choux, providing structure and body.
- Large eggs: Essential for binding the dough and creating that gorgeous rise.
- Heavy whipping cream: Whips up into a light, airy filling that’s rich but not heavy.
- Powdered sugar: Sweetens the cream and gives the finished pastry a snowy, elegant look.
- Vanilla extract: Infuses the cream with fragrant, floral notes.
- Fresh strawberries: Bring a juicy burst of color and flavor that pairs perfectly with cream.
- Powdered sugar for dusting: Adds a professional, bakery-style finish.
- Slivered almonds (optional): Lend a nutty crunch and a touch of visual flair to the top.
How to Make Paris-Brest Pastry with Whipped Cream and Strawberries
Step 1: Prepare Your Baking Sheet
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. To help shape the Paris-Brest Pastry with Whipped Cream and Strawberries, use a pencil to draw a 6–8 inch circle on the parchment as a guide—this ensures a neat, uniform ring that will bake evenly.
Step 2: Make the Choux Pastry Dough
In a medium saucepan, combine the milk, water, cubed butter, granulated sugar, and salt. Bring everything to a gentle boil over medium heat, stirring occasionally to melt the butter. As soon as the mixture bubbles, add the flour all at once and stir vigorously with a wooden spoon. Cook for about 2 minutes, stirring constantly, until the dough forms a smooth ball and pulls away from the sides of the pan. This step is key for that classic airy texture!
Step 3: Incorporate the Eggs
Transfer the hot dough to a mixing bowl and let it cool for about 5 minutes—just enough so the eggs won’t scramble when added. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. The finished dough should be smooth, glossy, and pipeable. This might take a little elbow grease, but the result is worth every stir.
Step 4: Pipe and Shape the Pastry Ring
Spoon the choux dough into a piping bag fitted with a large round or star tip. Pipe a ring of dough along the traced circle, then pipe a second ring just inside the first, touching it. For extra height and that signature Paris-Brest look, pipe a third ring directly on top of the first two. This layered structure helps the pastry puff up to perfection.
Step 5: Bake and Cool
Bake the ring in the preheated oven for 30–35 minutes, or until it’s golden brown and impressively puffed. Resist the urge to open the oven door while baking, as this can cause the pastry to collapse. Once baked, turn off the oven, crack the door open, and let the pastry dry out for 10 minutes. Then transfer it to a wire rack to cool completely—this ensures a crisp shell ready for filling.
Step 6: Whip the Cream and Prep the Strawberries
While the pastry cools, whip the heavy cream with powdered sugar and vanilla extract in a chilled bowl until stiff peaks form. Slice the fresh strawberries thinly so they’ll layer beautifully and distribute their flavor throughout every bite of your Paris-Brest Pastry with Whipped Cream and Strawberries.
Step 7: Assemble the Pastry
Once the choux ring is fully cooled, carefully slice it in half horizontally using a serrated knife. Spread or pipe the whipped cream generously over the bottom half, then arrange the sliced strawberries evenly atop the cream. Gently place the top half of the pastry back on, pressing lightly to sandwich the filling without squishing it.
Step 8: Garnish and Serve
Dust the finished Paris-Brest Pastry with Whipped Cream and Strawberries with a snowfall of powdered sugar and, if desired, a scattering of slivered almonds for extra crunch and elegance. Serve immediately for the freshest experience!
How to Serve Paris-Brest Pastry with Whipped Cream and Strawberries
Garnishes
A simple dusting of powdered sugar is classic, giving the pastry a delicate, old-world charm. For an extra-special touch, scatter slivered almonds over the top for a nutty flavor and a lovely bit of crunch. You can also add a few extra strawberry slices or even a sprig of fresh mint to make your Paris-Brest Pastry with Whipped Cream and Strawberries truly pop on the plate.
Side Dishes
This elegant dessert pairs beautifully with light accompaniments. Try serving it with a small bowl of mixed berries or a crisp, refreshing fruit salad to complement the strawberries inside. A cup of strong coffee or black tea is the perfect beverage to balance the sweetness and richness, creating a true Parisian café experience at home.
Creative Ways to Present
For a striking presentation, slice the Paris-Brest Pastry with Whipped Cream and Strawberries at the table so guests can marvel at the swirls of cream and vibrant strawberry filling. Individual mini Paris-Brests can also be made by piping smaller rings, perfect for parties or afternoon teas. If you’re feeling artistic, use a stencil to dust powdered sugar in patterns for a professional patisserie finish.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which is rare!), store your Paris-Brest Pastry with Whipped Cream and Strawberries in an airtight container in the refrigerator. The pastry will soften slightly from the cream, but it’s still delicious for up to 1–2 days. For best texture, enjoy it as soon as possible after assembling.
Freezing
While the filled Paris-Brest Pastry with Whipped Cream and Strawberries doesn’t freeze well due to the fresh cream and fruit, you can freeze the unfilled choux ring. Wrap it tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw at room temperature before filling and serving.
Reheating
If your choux ring has softened, you can crisp it up by placing the unfilled pastry in a 300°F (150°C) oven for 5–7 minutes. Allow it to cool completely before adding the whipped cream and strawberries for the best Paris-Brest Pastry with Whipped Cream and Strawberries experience.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries are best for this recipe because they maintain their texture and vibrant color. If you must use frozen, thaw and drain them thoroughly to avoid excess moisture making the filling soggy.
Why did my choux pastry collapse?
Choux pastry can collapse if the oven door is opened during baking or if the pastry isn’t baked long enough. Make sure to resist peeking, and let the pastry dry out in the oven with the door cracked after baking to set its structure.
Can I make the pastry dough ahead of time?
Absolutely! You can make the choux pastry ring a day in advance. Store it unfilled in an airtight container at room temperature, then fill with cream and strawberries just before serving for maximum freshness.
Is there a dairy-free alternative for the cream?
Yes, you can use a plant-based whipping cream alternative for a dairy-free version. Just be sure to chill it thoroughly and whip as you would regular cream for the best results in your Paris-Brest Pastry with Whipped Cream and Strawberries.
How do I keep the pastry crisp after filling?
The best way is to assemble the Paris-Brest Pastry with Whipped Cream and Strawberries just before serving. The longer it sits, the more the cream softens the choux. If you’re preparing ahead, keep the components separate and fill at the last moment.
Final Thoughts
There’s something magical about making your own Paris-Brest Pastry with Whipped Cream and Strawberries at home—from the aroma of baking choux to the first forkful of cream and berries. Don’t be intimidated by its French pedigree; with a little love and these detailed steps, you’ll have a dessert that’s worthy of any celebration. Trust me, once you see those smiles around the table, you’ll be glad you gave it a try!
Print
Paris-Brest Pastry with Whipped Cream and Strawberries Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Paris-Brest pastry features a light and airy choux pastry ring filled with fluffy whipped cream and fresh sliced strawberries, dusted with powdered sugar and optionally garnished with slivered almonds. A classic French dessert reimagined with a fresh, fruity twist perfect for spring and summer.
Ingredients
For the Choux Pastry
- 1/2 cup whole milk
- 1/2 cup water
- 1/2 cup unsalted butter (cut into cubes)
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the Filling
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup fresh strawberries (sliced)
For Garnish
- Powdered sugar for dusting
- Optional: slivered almonds
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Draw a 6 to 8 inch circle on the parchment paper as a guide for piping your pastry.
- Make the Choux Dough: In a medium saucepan over medium heat, combine the milk, water, butter, sugar, and salt. Bring the mixture to a boil. Remove from heat and add the flour all at once, stirring vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan, about 2 minutes.
- Incorporate Eggs: Transfer the dough to a mixing bowl and let it cool slightly for about 5 minutes. Then beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Continue until the dough is smooth and glossy.
- Pipe the Pastry Rings: Spoon the dough into a piping bag fitted with a large round or star tip. Using the parchment circle as a guide, pipe a ring of dough along the circle, then pipe a second ring just inside the first, followed by a third ring on top of the two to give the pastry height.
- Bake the Pastry: Bake the choux pastry for 30 to 35 minutes until it is golden brown and puffed. Avoid opening the oven door during baking to prevent collapse. When done, turn off the oven, crack the door open, and let the pastry sit inside for 10 minutes to dry out.
- Cool the Pastry: Remove the pastry from the oven and transfer it to a wire rack to cool completely before filling.
- Prepare the Whipped Cream Filling: While the pastry cools, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Assemble the Paris-Brest: Carefully slice the cooled choux ring horizontally with a serrated knife. Spread the whipped cream evenly on the bottom half and arrange the sliced strawberries on top of the cream. Place the top half of the pastry over the filling.
- Finish and Serve: Dust the assembled Paris-Brest with powdered sugar and sprinkle with slivered almonds if desired. Serve immediately to enjoy the delicate texture and fresh flavors.
Notes
- Paris-Brest is traditionally filled with praline cream, but this light strawberry and whipped cream filling offers a fresh seasonal alternative.
- The choux pastry can be made a day ahead; store it unfilled in an airtight container to maintain crispness.
- Do not open the oven door while baking the choux to prevent the pastry from collapsing.
- Use fresh, ripe strawberries for the best flavor and presentation.
- The pastry is best served immediately after assembling to preserve the crispness of the choux shell.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 10g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 130mg
