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
Scale
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
