Introduction: Why You’ll Obsess Over This Paris-Brest Recipe
Let’s talk about Paris-Brest—those dreamy, round choux pastries filled with creamy goodness that make you go “ooh” just looking at them. I first tried one at a tiny bakery in Paris, and let me tell you, the flaky choux, rich hazelnut filling, and sprinkle of powdered sugar? Total game-changer. Since then, I’ve been tweaking recipes to get that perfect balance of crispy and creamy at home. Today, I’m sharing my go-to version—no fancy bakery skills required, promise! We’re using Nutella (because who doesn’t love Nutella?) for the filling, but I’ll drop a tip if you want to tone down the chocolate. Let’s dive in!
What You’ll Need (Ingredients Breakdown)
This recipe makes two 12cm Paris-Brest puffs (or one big 18cm one—great for sharing!). Let’s split the ingredients into three parts to keep it simple:
For the Choux Pastry (The Crispy Base)
- 100g milk (whole milk works best for richness)
- 45g unsalted butter (cut into small cubes—trust me, it melts faster)
- A tiny pinch of salt (brings out all the flavors, I swear)
- 60g all-purpose flour (sifted, please—no lumps allowed)
- 2 large eggs (each should be ~60g with the shell—small eggs just won’t cut it here)
For the Vanilla Custard (The Creamy Foundation)
- 3 egg yolks (save the whites for meringues later!)
- 50g granulated sugar (adjust if you like less sweet)
- 25g all-purpose flour (sifted again—smooth custard = happy custard)
- 250g milk (whole milk, again—creamy is key)
- A dash of vanilla bean paste (or extract, but paste has those fancy specks)
For the Filling & Decoration (The Fun Part)
- 80g Nutella (hazelnut spread—duh! Halve this if you want less chocolate)
- Your favorite fruits (I love strawberries or raspberries for a fresh pop)
- Almond flakes (toasted for extra crunch—optional but worth it)
- Powdered sugar (for that bakery-worthy finish)
Step-by-Step: Making the Choux Pastry (Don’t Stress the Dough!)
Choux pastry sounds scary, but it’s just about following the steps. Let’s do this:
1. Grab a small saucepan and pour in the 100g milk. Easy start, right?
2. Toss in the cubed butter. Cubes melt evenly, so no clumps here.
3. Add that tiny pinch of salt. I know it’s small, but it makes the choux taste buttery, not bland.
4. Turn the heat to medium and stir until the butter melts and the mixture boils. Then turn off the heat—important, don’t overcook!
5. Sift the 60g flour right into the pan. Sifting is non-negotiable here—lumpy choux is sad choux.
6. Stir like crazy until it forms a smooth dough. Then turn the heat back to low and cook for 1-2 minutes, stirring constantly. You’ll know it’s ready when a thin film forms on the bottom of the pan. This step keeps the choux from deflating later—so don’t skip it!
7. Scoop the dough into a mixing bowl. Crack the two eggs into another bowl (make sure they’re room temp—cold eggs can make the dough lumpy).
8. Whisk the eggs lightly—no need to beat them into a froth.
9. Add the eggs to the dough one tablespoon at a time, stirring well after each addition. Wait—let the dough absorb each spoonful before adding more! If you pour all the eggs in at once, the dough will split (yikes).
10. Check the consistency: the dough should be thick enough to hang off a spatula in a slow-dripping triangle. If it’s too runny, add a tiny bit more flour; if it’s too stiff, a splash more egg.
11. Line a baking sheet with parchment paper. Use a piping bag (or a plastic bag with the corner cut off) to pipe two 12cm circles—pipe a thick outer ring and a thinner inner ring (like a target!). This helps the choux hold its shape.
12. Brush the tops lightly with a little extra egg wash (just an egg whisked with a drop of milk). Then sprinkle on the almond flakes—they add crunch and look fancy!
13. Pop them in the oven at 185°C (365°F) for 45 minutes. Pro tip: Don’t open the oven door for the first 30 minutes! If you do, the choux will collapse faster than a deflated balloon. Let them cool completely on a wire rack—patience, grasshopper.
Making the Vanilla Custard (The Creamy Heart)
While the choux bakes, let’s whip up the vanilla custard. It’s creamy, sweet, and the perfect base for Nutella.
14. Grab a small bowl and whisk the 3 egg yolks with the 50g sugar until pale and fluffy. This takes 1-2 minutes—arm day, anyone?
15. Sift the 25g flour into the yolk mixture and stir until smooth. No lumps allowed here—sift, sift, sift!
16. In another saucepan, heat the 250g milk and vanilla bean paste over medium heat until it just starts to bubble (don’t boil it—scalded milk is not fun).
17. Slowly pour the hot milk into the yolk mixture, stirring constantly. If you pour it too fast, the eggs will curdle (gross). So go slow!
18. Pour the whole mixture back into the saucepan and cook over low heat, stirring nonstop. This is the boring part, but it’s crucial—keep stirring until the custard thickens into a smooth, spreadable paste (about 5 minutes). You’ll know it’s ready when it leaves a trail on the bottom of the pan when you drag your spoon through it.
19. Transfer the custard to a bowl, cover it with plastic wrap (press the wrap directly onto the custard to prevent a skin), and pop it in the fridge to cool for at least 1 hour.
Putting It All Together (The Fun Payoff)
Okay, the choux is cool, the custard is chilled—let’s assemble this bad boy!
20. Take the chilled custard out of the fridge and stir it until it’s smooth again (it might have thickened a bit).
21. Add the 80g Nutella to the custard and mix until it’s silky and well combined. If you want less chocolate, use 40g Nutella instead—still delicious, I promise.
22. Slice each choux puff in half horizontally with a serrated knife (be gentle—you don’t want to crush the crispy top).
23. Take the bottom half of the choux and pipe a thick layer of the Nutella custard on top. Then add your favorite fruits—strawberries, raspberries, or even sliced bananas work great.
24. Pipe a little more custard over the fruit (to hold it in place) and place the top half of the choux on top. Sprinkle with powdered sugar—ta-da!
25. Optional: Drizzle a little extra Nutella on top for good measure. I won’t judge.
Final Thoughts & Pro Tips
Let’s be real—homemade Paris-Brest is so much better than store-bought. The choux is crispy on the outside, soft on the inside, and the Nutella custard? Pure heaven. Here are a few last tips to make it perfect:
- Make the choux a day ahead: It stays crispy for 24 hours if stored in an airtight container.
- Use high-quality Nutella: The better the Nutella, the better the filling (duh).
- Don’t skip the almond flakes: They add texture and make your Paris-Brest look like it came from a fancy bakery.
So what are you waiting for? Grab your ingredients and let’s bake! Tag me if you make it—I’d love to see your creations. Happy baking!
