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
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, 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.
