Ingredients

For the Pâté à Choux (Choux Pastry)

• 1 cup water
• 6 tablespoons unsalted butter, cut into pieces
• ¼ teaspoon salt
• 1 cup all-purpose flour, sifted
• 4 large eggs, at room temperature
• 1 egg, lightly beaten (for egg wash)
• ¼ teaspoon salt (for egg wash)
• ½ cup slivered almonds, for topping

For the Classic Whipped Cream Filling

• 1 cup heavy cream, very cold
• 2 tablespoons confectioners’ sugar
• Pinch of salt
• Extra confectioners’ sugar for dusting

For the White Chocolate Buttercream (I used half a batch for this recipe)

• 6 ounces high-quality white chocolate, finely chopped
• 4 large egg whites
• 1 cup plus 2 tablespoons granulated sugar
• 1 cup plus 2 tablespoons unsalted butter, softened to room temperature, cut into cubes
• 1 ½ teaspoons pure vanilla extract

Instructions

Making the Pâté à Choux

1. Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper. If you prefer a perfectly round pastry, you can lightly trace an 8-inch circle on the parchment paper as a guide.
2. In a large, heavy-bottomed saucepan, combine the water, 6 tablespoons of butter, and ¼ teaspoon of salt. Bring the mixture to a rolling boil over high heat, ensuring the butter is fully melted.
3. Immediately remove the pan from the heat. Add the sifted all-purpose flour all at once. Stir vigorously with a sturdy wooden spoon until the mixture comes together to form a thick, cohesive dough that pulls away cleanly from the sides of the pan. This usually takes about 1 to 2 minutes of vigorous stirring.
4. Return the pan to medium heat and continue to cook the dough, stirring constantly, for another 1 to 2 minutes. This step helps to dry out the dough, which is crucial for achieving light and airy choux pastry. You should see a thin film form on the bottom of the pan.
5. Remove the pan from the heat and allow the dough to cool for about 5 minutes. Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment, or use a large bowl with a hand mixer. Vigorously beat in the 4 large eggs, one at a time, ensuring that each egg is fully incorporated into the dough before adding the next. The dough will look separated and greasy at first, but it will come back together to form a smooth, glossy, and pipeable consistency.
6. Transfer the pâté à choux into a piping bag fitted with a 1-inch round tip (or use a sturdy Ziploc bag with one corner snipped off). Pipe a continuous 1-inch thick rope of dough into an 8-inch circle on your prepared baking sheet.
7. Next, pipe another 1-inch rope of dough just inside the first circle, making sure the two ropes touch and adhere to each other. Finally, pipe a third 1-inch ring directly on top of where the two bottom rings meet, creating a three-tiered ring. This structure helps the pastry rise evenly and creates pockets for the filling.
8. In a small bowl, mix the lightly beaten egg with the remaining ¼ teaspoon of salt for the egg wash. Gently brush this mixture over the entire pastry ring. Evenly sprinkle the slivered almonds over the top of the egg-washed pastry. Bake at 400°F (200°C) for 15 minutes.
9. After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for another 30 minutes. The pastry should be deeply golden brown and feel firm to the touch. To ensure it dries out completely and stays crisp, turn off the oven and prop the door open slightly. Let the Paris-Brest cool in the oven for 5 minutes.
10. Remove the pastry from the oven. Using a sharp knife, make a few small slits in the side of the pastry ring to allow any trapped steam to escape. This prevents the pastry from becoming soggy. Let it cool completely to room temperature on a wire rack before filling.

Preparing the Filling

1. For Whipped Cream: In a chilled bowl with chilled beaters, whip the very cold heavy cream with the confectioners’ sugar and a pinch of salt until stiff peaks form. Be careful not to over-whip. Keep refrigerated until ready to use.
2. For White Chocolate Buttercream: Melt the finely chopped white chocolate in a microwave-safe bowl. Use short intervals (15-30 seconds), stirring well after each, until smooth and fully melted. Alternatively, melt it over a double boiler. Set aside to cool to room temperature, stirring occasionally.
3. Combine the egg whites and granulated sugar in the heatproof bowl of your stand mixer. Place the bowl over a pot of simmering water (a double boiler setup), ensuring the bottom of the bowl does not touch the water. Whisk continuously until the sugar has completely dissolved and the mixture is warm to the touch (around 160°F or 71°C), about 1-2 minutes. This creates a stable meringue base.
4. Remove the bowl from the heat and attach it to your stand mixer. Using the whisk attachment, whip the egg white mixture on high speed until it becomes very thick, glossy, and forms stiff peaks. Continue whipping until the meringue has cooled completely to room temperature (the bowl should no longer feel warm), which typically takes about 5-7 minutes.
5. Switch to the paddle attachment. With the mixer on medium speed, gradually add the softened butter, one tablespoon at a time. Ensure each piece of butter is fully incorporated before adding the next. The mixture may look curdled or soupy initially, but keep mixing; it will become smooth and creamy.
6. Once all the butter is incorporated and the buttercream is smooth, add the cooled melted white chocolate and vanilla extract. Mix on low speed until everything is well combined and the buttercream is homogenous and silky. If the icing seems too runny, briefly refrigerate it for 10-15 minutes, then re-whip until it thickens to the desired consistency.

To Assemble the Paris-Brest

1. Using a sharp serrated knife, carefully split the cooled choux pastry ring horizontally into two halves. Gently lift off the top portion.
2. Generously fill the bottom half of the pastry with your chosen filling (whipped cream or white chocolate buttercream). You can use a spoon or a piping bag for a neater presentation.
3. Carefully replace the top half of the choux pastry ring. Gently press down, but not too firmly, to ensure the filling doesn’t squeeze out excessively.
4. Just before serving, dust the top of the Paris-Brest with a generous layer of confectioners’ sugar for a beautiful finishing touch. Serve immediately for the best texture and flavor.

Chef’s Notes & Tips

Recommended Baking Essentials

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• USA Pan Bakeware Half Sheet Pan
• Wooden Mixing Spoon
• KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red

Loved This Recipe? Share Your Thoughts!

We’d be thrilled to hear how your Paris-Brest turns out! Please leave a comment below on the blog or share a beautiful photo of your creation on Pinterest. Your feedback and creations mean the world to us!