Paris brest: a classic French dessert to prepare in a few steps!

almond cream

🥗Healthier: cashew cream

💰Cheaper: buttercream

Cashew cream offers a nut-free option while buttercream is more accessible.

dark chocolate

🥗Healthier: cocoa powder

💰Cheaper: milk chocolate

Cocoa powder reduces calories, while milk chocolate is often less expensive.

In a saucepan whisk 2 eggs with sugar until smooth, add cornstarch and mix well.

Pour in milk, stir well and brew the cream thickly over medium heat, stirring constantly for 3-4 minutes.

Transfer into a bowl, cover with plastic wrap, and let cool.

Pour milk and water into a saucepan, add a pinch of salt, a pinch of sugar, and 80g butter, and set over medium heat.

When the butter has melted, remove from the heat and stir in the flour. Return the pan to heat and cook the dough for 1-2 minutes, stirring constantly. Transfer the mixture into a medium bowl to cool a bit.

Meanwhile, in a separate bowl whisk 4 eggs until smooth and add them to the cooled mixture little by little, and transfer them into a piping bag.

Preheat the oven to 200C/400F. Trace an 18cm/7" circle on a piece of parchment. Flip the paper over and place it on a baking sheet.

Pipe one circle just inside your circle on the parchment. Pipe a second circle of pastry just outside the line and pipe the third ring on top of the other two.

Grease with beaten egg, sprinkle with almond slices, and bake for 15 minutes, then reduce the heat to 160C/320F and bake for another 25 minutes, let cool.

Beat 160g butter with a mixer until frothy, gradually add cooled cream, and continue to beat until smooth. Transfer the cream into a piping bag.

Cut the choux pastry in half horizontally. Pipe the cream onto the bottom half of the pastry and place the top half on top of the cream like a sandwich. Decorate with powdered sugar and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens