Easy Paris-Brest Recipe (Cream Puff Wreath)

 

This easy Paris-Brest recipe, also known as a cream puff wreath, is one of my favorite desserts to make when I want something truly elegant and impressive. Made with classic choux pastry, rich vanilla custard, and light homemade whipped cream, this indulgent French dessert is guaranteed to wow your guests.

Despite its fancy appearance, Paris-Brest is surprisingly achievable at home. With a little patience and the right technique, you’ll create a bakery-quality dessert that looks stunning and tastes absolutely incredible.

 What Is Paris-Brest?

Paris-Brest is a traditional French dessert created to celebrate the Paris–Brest bicycle race. Its circular shape represents a bicycle wheel, and it’s traditionally filled with praline cream. In this version, we use a silky custard and whipped cream filling, making it rich, creamy, and crowd-pleasing.

 Ingredients

For the Pâte à Choux Pastry

• 1 cup water
• ½ cup unsalted butter
• 1 teaspoon sugar
• ½ teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs

For the Vanilla Custard

• 2 cups whole milk
• 3 large eggs
• 1 egg yolk
• ⅔ cup granulated sugar
• ¼ cup cornstarch
• ¼ cup all-purpose flour
• ⅛ teaspoon salt
• 1 teaspoon vanilla extract

For the Whipped Cream

• 2 cups heavy whipping cream
• ¼ cup powdered sugar (plus extra for dusting)
• 1 teaspoon vanilla extract

 Instructions

Step 1: Make the Custard (Ahead of Time)

It’s best to prepare the custard several hours ahead, or even the night before.

1. In a large bowl, whisk together the eggs, egg yolk, and granulated sugar until the mixture becomes thick and pale yellow.
2. Add the cornstarch, flour, and salt. Whisk until completely smooth and combined.
3. In a medium saucepan, heat the milk over medium heat until very hot but not boiling.
4. Slowly pour about ¼ cup of the hot milk into the egg mixture while whisking vigorously (this tempers the eggs).
5. Pour the entire egg mixture back into the saucepan and return it to the stove over medium-low heat.
6. Whisk constantly until the custard thickens into a pudding-like consistency (about 7–9 minutes). Do not stop whisking.
7. Remove from heat, add vanilla extract, and whisk until smooth.
8. Transfer the custard to a bowl and cover with plastic wrap directly touching the surface.
9. Refrigerate until fully chilled.

Step 2: Make the Pâte à Choux Dough

1. Preheat the oven to 425°F (220°C).
2. In a saucepan, combine water, butter, sugar, and salt over medium heat.
3. Once the butter melts and the mixture begins to simmer, remove from heat.
4. Add the flour all at once and stir vigorously with a wooden spoon.
5. Return the pan to low heat and stir continuously for 1–2 minutes until the dough pulls away from the sides and dries slightly.
6. Remove from heat and let cool for 1–2 minutes.
7. Add the eggs one at a time, mixing very well after each addition.
8. The dough should be thick, glossy, and sticky.

Step 3: Shape the Wreath

1. Draw a 9-inch circle on parchment paper using a pencil.
2. Flip the parchment over and place it on a baking sheet.
3. Using a cookie scoop or pastry bag, pipe or scoop mounds of dough along the circle, touching each other to form a wreath.

Step 4: Bake the Choux Pastry

1. Bake at 425°F for 10 minutes.
2. Without opening the oven door, reduce heat to 375°F (190°C).
3. Continue baking for 20–25 minutes, until deep golden brown.
4. Open the oven and carefully poke a small hole in each puff to release steam.
5. Turn off the oven and leave the door slightly ajar for 15 minutes.
6. Remove and let cool completely on a wire rack.

Step 5: Make the Whipped Cream

1. Whisk the heavy cream on high speed for about 1 minute.
2. Add powdered sugar and vanilla extract.
3. Continue whisking until soft peaks form.

Step 6: Assemble the Paris-Brest

1. Using a sharp knife, slice the entire wreath horizontally.
2. Spoon custard into the bottom half of each puff.
3. Add whipped cream on top of the custard.
4. Carefully place the top half of the wreath back on.
5. Finish with a generous dusting of powdered sugar.

 Tips for Success

• Do not open the oven while baking choux pastry.
• Make sure the custard is fully chilled before assembling.
• Assemble shortly before serving for best texture.
• Use a serrated knife for cleaner slicing.

 Storage

• Best enjoyed the same day.
• Can be refrigerated for up to 24 hours, loosely covered.

 Final Thoughts

This Paris-Brest cream puff wreath is the perfect dessert when you want something elegant, indulgent, and unforgettable. With its crisp choux pastry, creamy custard, and fluffy whipped cream, it’s a true celebration of classic French baking.