Paris Brest Recipe

Name: Paris Brest
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pastry Puff:; 1/2 cup water; 1/4 teaspoon salt; 1/4 cup unsalted butter, cut into pieces; 1/2 cup + 1 Tablespoon flour; 3 large eggs, room temperature; 1 egg beaten, for glaze; Strawberry Filling:; 1 quart of strawberries, hulled & cut in half; 2 Tablespoons sugar; Sprinkle the strawberries with sugar chill while making the puffs.; Creme Chantilly:; 1-1/4 cups heavy cream, well chilled; 2 Tablespoons sugar; 1-1/2 teaspoons vanilla extract; Hard Icing with Almonds:; 1 teaspoon of butter; 1 cup of pure icing sugar; 1 tablespoon of milk; Blanched Flaked Almonds- lightly toasted if desired.

Bake this irresistible Paris Brest at home. Made with Pastry, water, salt and unsalted butter. Easy step-by-step instructions included.

This Paris Brest relies on simple, everyday ingredients such as pastry puff:, water, salt and + 1 tablespoon flour. It comes together quickly and makes 4 servings, at about 651 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Paris Brest delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

Pastry Puff:
1/2 cup water
1/4 teaspoon salt
1/4 cup unsalted butter, cut into pieces
1/2 cup + 1 Tablespoon flour
3 large eggs, room temperature
1 egg beaten, for glaze
Strawberry Filling:
1 quart of strawberries, hulled & cut in half
2 Tablespoons sugar
Sprinkle the strawberries with sugar chill while making the puffs.
Creme Chantilly:
1-1/4 cups heavy cream, well chilled
2 Tablespoons sugar
1-1/2 teaspoons vanilla extract
Hard Icing with Almonds:
1 teaspoon of butter
1 cup of pure icing sugar
1 tablespoon of milk
Blanched Flaked Almonds- lightly toasted if desired.

1
Place a bowl and beaters in the freezer to chill. You will need these later.
2
STEP 1: Pate a Choux
3
Preheat oven to 400u00b0F(200C). Line two baking sheets with parchment paper and lightly butter the paper.
4
1. Heat the water, salt and butter until the butter melts. Bring to a boil and remove from heat.
5
2. Immediately add the flour and stir quickly with a wooden spoon, until smooth.
6
3. Set the mixture over low heat and stir for about 30 seconds. Remove and allow to cool for a few minutes.
7
4. Add 1 egg and beat it thouroughly into the mixture. Beat in the second egg until the mixture is smooth.
8
5. In a small bowl, beat the third egg. Gradually add enough of this egg to the dough until it becomes shiny and soft enough to just fall from a spoon.
9
6. Pipe the dough into finger or doughnut shaped rounds. They should be about 1-1/4-inches in width.
10
Brush lightly with the egg glaze and using the back of a fork, very gently push down any points because they will burn.
11
7. Bake about 30 minutes. Remove from oven and cut off the top third of each puff. Transfer to a rack to cool.
12
STEP 2: Creme Chantilly:
13
1. Pour the cream into the chilled bowl. Add the sugar and the vanilla and whip with the chilled beaters until stiff. Refrigerate until ready to use.
14
STEP 3: Hard icing:
15
Set a small bowl with the butter, icing sugar and milk, inside a larger bowl filled with hot water and blend well until the mix is an even spreadable consistency. It must not be too thick for eclairs because the filling is quite sweet. The icing should be quite thin (2-3mm) and set hard when chilled. The icing should idealy be like a delicate shell.
16
STEP 4: for best results assemble soon before serving:
17
Fill the puffs with the chilled strawberries. Use a pastry bag with a star tip to pipe cream onto each puff. Allow the berries to peek out from underneath. Set the top part of the puff on top and dust if not already iced.

651

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

Thank you — your rating has been saved!

Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Pastry Puff:, 1/2 cup water, 1/4 teaspoon salt, 1/4 cup unsalted butter, cut into pieces, and more.

Yes, Paris Brest falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
651 kcal
Category
Baking & Desserts

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Related Recipes

Chocolate, Strawberry and Cookie Parfait
Snickerdoodle Ice Cream Sandwiches
No Bake Fruit Nut Cake
Peaches and Cream Skillet Shortcake