If you love French pastries that feel like a little celebration in every bite, then the Paris-Brest Pastry with Whipped Cream and Strawberries Recipe is a must-try. This delightful dessert combines the light, airy texture of choux pastry with the silky smoothness of fresh whipped cream and the bright, juicy sweetness of strawberries. It’s elegant yet approachable, making it perfect for impressing guests or treating yourself to a special indulgence. The classic almond topping adds a subtle crunch that balances the softness beautifully. Once you get the hang of it, this recipe becomes one of those treasured staples you’ll return to time and again.
Ingredients You’ll Need
These ingredients may seem simple, but each one plays an essential role in creating the perfect balance of flavors and textures. From the richness of butter to the fresh burst of strawberries, every component contributes to making the Paris-Brest Pastry with Whipped Cream and Strawberries Recipe truly special.
- 1/2 cup water: Provides moisture to create the delicate choux pastry dough.
- 1/2 cup whole milk: Adds a touch of creaminess and helps give the pastry a tender crumb.
- 1/2 cup unsalted butter: Adds richness and flavor while helping the dough puff beautifully.
- 1 tablespoon sugar: Just enough sweetness in the dough to complement the cream and fruit.
- 1/4 teaspoon salt: Enhances all the flavors without being overpowering.
- 1 cup all-purpose flour: The foundation for the sturdy yet airy choux dough.
- 4 large eggs: Vital for structure and creating the light, hollow pastry shells.
- 1/4 cup sliced almonds: A lovely crunch that adds texture and a nutty aroma on top.
- Powdered sugar: For an elegant dusting to finish the pastries.
- 1 1/2 cups heavy whipping cream: The star of the filling—rich, fluffy, and dreamy.
- 3 tablespoons powdered sugar: Sweetens the whipped cream without overpowering the strawberries.
- 1 teaspoon vanilla extract: Infuses the cream with warm, comforting vanilla notes.
- Fresh strawberries, sliced: Bright, juicy, and fresh, providing the perfect fruity contrast.
How to Make Paris-Brest Pastry with Whipped Cream and Strawberries Recipe
Step 1: Preheat the oven
Begin by getting your oven warmed up to 375°F (190°C). This ensures that the choux pastry puffs up perfectly right from the start. Don’t forget to line a baking sheet with parchment paper, which helps prevent sticking and makes cleaning up a breeze.
Step 2: Make the choux pastry
In a medium saucepan, combine the water, milk, butter, sugar, and salt and bring to a boil over medium heat. The butter melts into this fragrant mixture, setting the stage for a tender pastry. Then, add the flour all at once and stir vigorously with a wooden spoon. It’s amazing to watch the dough pull away from the pan and become a smooth ball—that’s exactly where you want it! After taking it off the heat, let it cool just enough before adding the eggs one by one. Each addition requires vigorous stirring until the dough is smooth and shiny, signaling it’s ready to pipe.
Step 3: Shape the pastry
Transfer your dough to a piping bag with a large round or star tip. Now comes the fun part: piping perfect circles about 3 to 4 inches in diameter onto your prepared baking sheet. Make sure to leave a bit of room between each so they have space to expand. Sprinkle sliced almonds generously on top to add that signature crunch and lovely look.
Step 4: Bake the pastry
Bake your choux rounds for about 25 to 30 minutes. You’ll see them puff up into golden, airy rings. Resist the urge to open the oven door too early; patience is key to keep that beautiful rise steady. Once done, transfer the pastries to a wire rack and let them cool completely before moving on.
Step 5: Prepare the whipped cream
In a large bowl, whip the heavy whipping cream with powdered sugar and vanilla extract until you get gorgeous stiff peaks. This luscious whipped cream is what makes the Paris-Brest Pastry with Whipped Cream and Strawberries Recipe truly irresistible. For neat assembly, pop the cream into a piping bag fitted with a star tip.
Step 6: Assemble the pastries
Slice each pastry in half horizontally to create two rings. Pipe a generous amount of whipped cream onto the bottom half, then layer fresh sliced strawberries on top. Carefully place the top half back onto the cream and finish with a dusting of powdered sugar. Your Paris-Brest is now ready to wow anyone lucky enough to try it.
How to Serve Paris-Brest Pastry with Whipped Cream and Strawberries Recipe
Garnishes
Adding a few extra garnishes can elevate the presentation instantly. Consider a sprig of mint for a pop of green, or a drizzle of melted dark chocolate for a touch of decadence. A light dusting of cocoa powder or finely chopped toasted almonds around the plate makes the presentation look professional and polished.
Side Dishes
This pastry stands beautifully on its own, but pairing it with a light fruit salad or a refreshing glass of sparkling rosé can create a lovely balance. A scoop of vanilla bean ice cream on the side works wonderfully if you want to turn it into a truly indulgent dessert experience.
Creative Ways to Present
Why settle for basic stacking when you can get creative? Serve individual portions in clear glass trifle cups layering cream and strawberries with crumbled pastry bits for a deconstructed Paris-Brest effect. Or skewered mini versions with alternating cream and strawberry dollops make for elegant party treats. Setting them on decorative cake stands with fresh flowers can also turn your table into a French patisserie dream.
Make Ahead and Storage
Storing Leftovers
If you have leftovers — though it’s unlikely — store the assembled pastries in an airtight container in the refrigerator. The cream and strawberries keep fresh for about 1 to 2 days, but the pastry might soften over time. For best taste and texture, enjoy these treats sooner rather than later.
Freezing
Freezing assembled Paris-Brest Pastry with Whipped Cream and Strawberries Recipe is not recommended because the whipped cream and fresh strawberries lose their texture upon thawing. However, you can freeze unbaked choux pastry rings by piping and baking them later after thawing. Or freeze baked shells separately without filling for up to 1 month.
Reheating
To refresh leftover pastry shells, warm them briefly in a low oven to regain crispness before filling. Avoid reheating once filled with cream and strawberries, as it will cause the whipped cream to melt and the strawberries to become soggy.
FAQs
What makes Paris-Brest Pastry different from other choux pastries?
Paris-Brest pastry is traditionally shaped in a ring to resemble a bicycle wheel, celebrating the Paris-Brest-Paris bike race. Unlike éclairs or cream puffs, it often features almond toppings and is generously filled, highlighting a balance of textures and flavors unique to this treat.
Can I use frozen strawberries instead of fresh?
Fresh strawberries are ideal for this recipe because they hold their shape and flavor better. Frozen strawberries tend to release extra moisture when thawed, which may make the pastry soggy. If you must use frozen, drain and pat them dry very well before assembling.
How do I know when the choux pastry is baked properly?
The pastry should be golden brown, puffed up, and feel light and hollow when tapped. It should not be pale or soft; underbaked choux will deflate after baking and feel dense inside.
Can I add other fruits besides strawberries?
Absolutely! Raspberries, blueberries, or sliced peaches work beautifully and add their own fresh burst of flavor. Just keep in mind their moisture content and pat fruits dry to avoid sogginess.
Is it possible to make the whipped cream ahead?
Yes, you can whip the cream a few hours in advance and store it covered in the refrigerator. For best texture, give it a quick re-whip before piping to revive its fluffiness if it has softened.
Final Thoughts
I can’t encourage you enough to dive into this Paris-Brest Pastry with Whipped Cream and Strawberries Recipe. Whether you’re celebrating a special occasion or just craving something truly delicious, this pastry delivers charm, flavor, and a bit of French magic in every bite. Plus, the sense of accomplishment when you make those perfect puffed pastry rings is pure joy. Give it a try, share it with loved ones, and get ready for lots of compliments!
Print
Paris-Brest Pastry with Whipped Cream and Strawberries Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
This elegant Paris-Brest pastry features light and airy choux pastry rings filled with fluffy whipped cream and fresh strawberries. Topped with toasted sliced almonds and a dusting of powdered sugar, this classic French dessert is perfect for special occasions or a delightful treat anytime.
Ingredients
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, whole milk, unsalted butter, sugar, and salt. Bring this mixture to a rolling boil over medium heat. Quickly add all the flour 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, which takes about 1 to 2 minutes. Remove from heat and allow to cool slightly.
- Add eggs: Incorporate the eggs one at a time into the dough, stirring vigorously after each addition until the mixture is smooth, shiny, and homogenous.
- Shape the pastry rings: Transfer the dough into a piping bag fitted with a large round or star tip. Pipe circular rings approximately 3 to 4 inches in diameter onto the prepared baking sheet, leaving space between each. Sprinkle the tops generously with sliced almonds for a crunchy topping.
- Bake the pastry: Place the baking sheet in the preheated oven and bake for 25 to 30 minutes, or until the pastries are puffed up and golden brown. Remove from the oven and cool completely on a wire rack to maintain crispness.
- Prepare the whipped cream: In a large mixing bowl, whip together heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Transfer the finished whipped cream to a piping bag fitted with a star tip for easy assembly.
- Assemble the Paris-Brest: Once the pastries have cooled completely, slice each ring horizontally into two halves. Pipe the whipped cream evenly onto the bottom half, then layer with fresh sliced strawberries. Place the top half of the pastry back on top and finish with a light dusting of powdered sugar for an elegant touch.
- Serve: Serve the Paris-Brest fresh to enjoy the crisp pastry combined with the rich whipped cream and juicy strawberries.
Notes
- Ensure the dough cools slightly before adding eggs to prevent cooking them in the pan.
- Do not open the oven door during the first 20 minutes of baking, as this can cause the pastry to collapse.
- Use cold heavy cream for best results when whipping.
- Strawberries can be substituted with raspberries or blueberries for variation.
- This pastry is best enjoyed the same day for maximum freshness and crispiness.
