Paris Brest

A celebration in pastry form, the Paris-Brest is instantly recognizable by its elegant, wheel-like shape. Conceived in 1910 by the ingenious pâtissier Louis Durand, its very form is a homage to the famed Paris–Brest bicycle race it was created to commemorate. The circular choux pastry is a direct nod to a bicycle wheel, a tribute to the endurance of the cyclists. While the classic version, with its simple yet divine filling of praline buttercream, remains a timeless masterpiece, this gourmet iteration is a symphony of modern indulgence. The journey begins with the pâte à choux itself, crowned with a crusty, decadent chocolate crumble that bakes into a delightful, crackly texture. Once split open, the true revelation is unveiled: the airy wheel is generously filled with a luscious hazelnut diplomate cream—a lighter, silkier cousin to the traditional buttercream. Layered within this creamy cloud are ribbons of soft, salty caramel and rich hazelnut spread, each bite offering a complex play of textures and a deep, nutty sweetness that is utterly irresistible. This is not merely an update; it is a worthy and glorious evolution of a classic.

It seems you haven't the good subscription to access this recipe...

This recipe requires a All-content access subscription. The Pastry Fundamentals includes more than 50 essential recipes from French pastry. Designed to enable you to master all the techniques of this unique art, I detail in each video the secrets of creating these renowned desserts.

The Pastry Fundamentals is only accessible with an all access Yearly plan (A year at the table).

Signup Now

Scroll to Top