Classic Paris-Brest Praline Choux Ring

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Created in 1910 by pastry chef Louis Durant to celebrate the Paris-Brest-Paris bicycle race, this wheel-shaped choux pastry is layered with a luscious praline buttercream. The classic version balances crisp choux, toasted nuts, and a vanilla-enriched hazelnut-almond cream into one elegant ring.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 42 gFat
• 19 gSaturated Fat
• 53 gCarbs
• 2 gFiber
• 28 gSugar
• 12 gProtein
• 280 mgSodium
• 280 mgPotassium
• 160 mgCalcium
• 2.5 mgIron
• 1 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the choux ring

• 125 ml whole milk
• 125 ml water
• 100 g unsalted butter, cubed
• 1 tsp granulated sugar
• 1/2 tsp fine salt
• 140 g all-purpose flour, sifted
• 4 large eggs (~200 g), lightly beaten, room temperature
• 30 g sliced almonds, for topping

For the praline mousseline cream

• 500 ml whole milk
• 1 vanilla bean, split and scraped (or 1 tsp vanilla extract)
• 100 g egg yolks (about 5 yolks)
• 80 g granulated sugar
• 40 g cornstarch
• 180 g unsalted butter, very soft and cubed
• 120 g praline paste (50% hazelnut, 50% almond)

For assembly

• Powdered sugar, for dusting
• Extra toasted hazelnuts and almonds, roughly chopped (optional)

Directions

1. 1. Make the choux: combine milk, water, butter, sugar, and salt in a heavy saucepan and bring to a gentle boil over medium heat. Add the flour all at once and stir vigorously with a wooden spoon for 2-3 minutes, until the dough comes together, leaves a thin film on the pan bottom, and smells faintly nutty.
2. 2. Transfer the hot dough to a mixer fitted with the paddle and beat on medium for 1 minute to release steam. With the mixer running, add the beaten eggs in a slow stream, beating until the dough is glossy, smooth, and falls from the spatula in a thick V-shaped ribbon.
3. 3. Trace a 22 cm (8 1/2 in) circle on parchment paper. Transfer the dough to a piping bag fitted with a 1 cm plain tip and pipe a thick ring directly over the traced line, then pipe a second layer on top of the first for height. Sprinkle generously with sliced almonds and bake at 180°C (350°F) for 35-40 minutes without opening the oven door, until deep golden, firm, and hollow-sounding.
4. 4. Make the pastry cream base: bring the milk and scraped vanilla seeds (or extract) to a bare simmer in a saucepan. In a bowl, whisk egg yolks, sugar, and cornstarch until pale. Slowly pour the hot milk over the yolks while whisking, then return the mixture to the pan and cook over medium heat, whisking constantly, until it thickens into a glossy custard, about 3-5 minutes.
5. 5. Strain the custard into a bowl, press plastic wrap directly onto the surface, and chill for at least 2 hours until completely cold. In a stand mixer, beat the cold custard briefly to loosen, then gradually add the soft butter on medium-high speed, beating until light, fluffy, and doubled in volume. Add the praline paste and beat just until evenly incorporated; transfer to a piping bag fitted with a large star tip.
6. 6. Using a serrated knife, carefully slice the cooled choux ring in half horizontally. Pipe a generous spiral of praline mousseline over the bottom half, mounding it slightly toward the center.
7. 7. Dust the cut side of the top half liberally with powdered sugar, place it back over the cream, and dust the top once more with powdered sugar. Scatter the extra toasted nuts over the cream around the ring for a finishing touch.
8. 8. For the best contrast between crisp choux and silky cream, assemble the Paris-Brest no more than 1-2 hours before serving. Slice into wedges with a sharp knife and serve immediately.

Cook’s Notes

• The choux dough is ready when it falls from the spatula in a thick V that breaks after a few seconds; if it is too stiff, beat in a little more beaten egg, a tablespoon at a time.
• Never crack the oven door during the first 25 minutes of baking, or the ring will collapse; the interior should dry out fully to stay crisp under the cream.
• If you cannot find praline paste, blend 60 g toasted hazelnuts, 60 g toasted almonds, and 60 g granulated sugar in a food processor until a thick paste forms.
• Pastry cream base (without the butter and praline) can be made up to 2 days ahead; whip in the butter and praline only when ready to assemble.
• Chill the filled Paris-Brest for 30 minutes before slicing for cleaner wedges, though the choux will soften slightly as it rests.

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