{"id":1065,"date":"2026-01-27T13:11:31","date_gmt":"2026-01-27T13:11:31","guid":{"rendered":"https:\/\/food.ukbiddingdirectory.com\/?p=1065"},"modified":"2026-01-27T13:11:31","modified_gmt":"2026-01-27T13:11:31","slug":"paris-brest","status":"publish","type":"post","link":"https:\/\/food.ukbiddingdirectory.com\/?p=1065","title":{"rendered":"paris brest"},"content":{"rendered":"

 <\/p>\n

Easy Paris-Brest Recipe (Cream Puff Wreath)<\/h1>\n

 <\/p>\n

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

Despite its fancy appearance, Paris-Brest is surprisingly achievable at home. With a little patience and the right technique, you\u2019ll create a bakery-quality dessert that looks stunning and tastes absolutely incredible.<\/p>\n

\u00a0What Is Paris-Brest?<\/h2>\n

Paris-Brest is a traditional French dessert created to celebrate the Paris\u2013Brest bicycle race. Its circular shape represents a bicycle wheel, and it\u2019s traditionally filled with praline cream. In this version, we use a silky custard and whipped cream filling<\/strong>, making it rich, creamy, and crowd-pleasing.<\/p>\n

\u00a0Ingredients<\/h2>\n

For the P\u00e2te \u00e0 Choux Pastry<\/h3>\n
    \n
  • 1 cup water<\/li>\n
  • \u00bd cup unsalted butter<\/li>\n
  • 1 teaspoon sugar<\/li>\n
  • \u00bd teaspoon salt<\/li>\n
  • 1 cup all-purpose flour<\/li>\n
  • 4 large eggs<\/li>\n<\/ul>\n

    For the Vanilla Custard<\/h3>\n
      \n
    • 2 cups whole milk<\/li>\n
    • 3 large eggs<\/li>\n
    • 1 egg yolk<\/li>\n
    • \u2154 cup granulated sugar<\/li>\n
    • \u00bc cup cornstarch<\/li>\n
    • \u00bc cup all-purpose flour<\/li>\n
    • \u215b teaspoon salt<\/li>\n
    • 1 teaspoon vanilla extract<\/li>\n<\/ul>\n

      For the Whipped Cream<\/h3>\n
        \n
      • 2 cups heavy whipping cream<\/li>\n
      • \u00bc cup powdered sugar (plus extra for dusting)<\/li>\n
      • 1 teaspoon vanilla extract<\/li>\n<\/ul>\n

        \u00a0Instructions<\/h2>\n

        Step 1: Make the Custard (Ahead of Time)<\/h3>\n

        It\u2019s best to prepare the custard several hours ahead<\/strong>, or even the night before.<\/p>\n

          \n
        1. In a large bowl, whisk together the eggs, egg yolk, and granulated sugar until the mixture becomes thick and pale yellow.<\/li>\n
        2. Add the cornstarch, flour, and salt. Whisk until completely smooth and combined.<\/li>\n
        3. In a medium saucepan, heat the milk over medium heat until very hot but not boiling<\/strong>.<\/li>\n
        4. Slowly pour about \u00bc cup of the hot milk into the egg mixture while whisking vigorously (this tempers the eggs).<\/li>\n
        5. Pour the entire egg mixture back into the saucepan and return it to the stove over medium-low heat.<\/li>\n
        6. Whisk constantly until the custard thickens into a pudding-like consistency (about 7\u20139 minutes). Do not stop whisking.<\/li>\n
        7. Remove from heat, add vanilla extract, and whisk until smooth.<\/li>\n
        8. Transfer the custard to a bowl and cover with plastic wrap directly touching the surface.<\/li>\n
        9. Refrigerate until fully chilled.<\/li>\n<\/ol>\n

          Step 2: Make the P\u00e2te \u00e0 Choux Dough<\/h3>\n
            \n
          1. Preheat the oven to 425\u00b0F (220\u00b0C)<\/strong>.<\/li>\n
          2. In a saucepan, combine water, butter, sugar, and salt over medium heat.<\/li>\n
          3. Once the butter melts and the mixture begins to simmer, remove from heat.<\/li>\n
          4. Add the flour all at once and stir vigorously with a wooden spoon.<\/li>\n
          5. Return the pan to low heat and stir continuously for 1\u20132 minutes until the dough pulls away from the sides and dries slightly.<\/li>\n
          6. Remove from heat and let cool for 1\u20132 minutes.<\/li>\n
          7. Add the eggs one at a time, mixing very well after each addition.<\/li>\n
          8. The dough should be thick, glossy, and sticky.<\/li>\n<\/ol>\n

            Step 3: Shape the Wreath<\/h3>\n
              \n
            1. Draw a 9-inch circle<\/strong> on parchment paper using a pencil.<\/li>\n
            2. Flip the parchment over and place it on a baking sheet.<\/li>\n
            3. Using a cookie scoop or pastry bag, pipe or scoop mounds of dough along the circle, touching each other to form a wreath.<\/li>\n<\/ol>\n

              Step 4: Bake the Choux Pastry<\/h3>\n
                \n
              1. Bake at 425\u00b0F for 10 minutes<\/strong>.<\/li>\n
              2. Without opening the oven door, reduce heat to 375\u00b0F (190\u00b0C)<\/strong>.<\/li>\n
              3. Continue baking for 20\u201325 minutes<\/strong>, until deep golden brown.<\/li>\n
              4. Open the oven and carefully poke a small hole in each puff to release steam.<\/li>\n
              5. Turn off the oven and leave the door slightly ajar for 15 minutes<\/strong>.<\/li>\n
              6. Remove and let cool completely on a wire rack.<\/li>\n<\/ol>\n

                Step 5: Make the Whipped Cream<\/h3>\n
                  \n
                1. Whisk the heavy cream on high speed for about 1 minute.<\/li>\n
                2. Add powdered sugar and vanilla extract.<\/li>\n
                3. Continue whisking until soft peaks form.<\/li>\n<\/ol>\n

                  Step 6: Assemble the Paris-Brest<\/h3>\n
                    \n
                  1. Using a sharp knife, slice the entire wreath horizontally.<\/li>\n
                  2. Spoon custard into the bottom half of each puff.<\/li>\n
                  3. Add whipped cream on top of the custard.<\/li>\n
                  4. Carefully place the top half of the wreath back on.<\/li>\n
                  5. Finish with a generous dusting of powdered sugar.<\/li>\n<\/ol>\n

                    \u00a0Tips for Success<\/h2>\n
                      \n
                    • Do not open the oven while baking choux pastry.<\/li>\n
                    • Make sure the custard is fully chilled before assembling.<\/li>\n
                    • Assemble shortly before serving for best texture.<\/li>\n
                    • Use a serrated knife for cleaner slicing.<\/li>\n<\/ul>\n

                      \u00a0Storage<\/h2>\n
                        \n
                      • Best enjoyed the same day<\/strong>.<\/li>\n
                      • Can be refrigerated for up to 24 hours<\/strong>, loosely covered.<\/li>\n<\/ul>\n

                        \u00a0Final Thoughts<\/h2>\n

                        This Paris-Brest cream puff wreath<\/strong> is the perfect dessert when you want something elegant, indulgent, and unforgettable. With its crisp choux pastry, creamy custard, and fluffy whipped cream, it\u2019s a true celebration of classic French baking.<\/p>\n

                         <\/p>\n","protected":false},"excerpt":{"rendered":"

                          Easy Paris-Brest Recipe (Cream Puff Wreath)   This easy Paris-Brest recipe, also known as a cream puff wreath, is…<\/p>\n","protected":false},"author":1,"featured_media":1066,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,5],"tags":[],"class_list":["post-1065","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-home","category-recipes"],"_links":{"self":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts\/1065","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1065"}],"version-history":[{"count":1,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts\/1065\/revisions"}],"predecessor-version":[{"id":1067,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts\/1065\/revisions\/1067"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/media\/1066"}],"wp:attachment":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1065"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1065"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1065"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}