Few desserts carry as much charm—or as much story—as the Paris-Brest. Originally created in 1910 to celebrate a long-distance cycling race between Paris and Brest, this ring-shaped pastry has since become a symbol of indulgent elegance.

For Lykkers who love desserts that blend heritage and creativity, the Paris-Brest offers everything: the lightness of choux pastry, the richness of praline cream, and the joy of building something that looks (and tastes) like triumph. Making it at home isn't just baking—it's art in motion.

Circles of Joy — Ingredients & Steps

Making a Paris-Brest may seem like a challenge at first glance, but it's actually a rewarding rhythm once you start. The process—piping, baking, whisking, and assembling—feels almost meditative. Each step connects you to the long tradition of French pâtisserie while allowing room for personal flair.

Ingredients (makes one large ring or 6 small ones):

For the choux pastry:

½ cup water

½ cup milk

4 tablespoons butter

1 teaspoon sugar

½ teaspoon salt

1 cup all-purpose flour

4 eggs

For the praline cream filling:

1 cup milk

3 egg yolks

3 tablespoons sugar

2 tablespoons flour

½ cup praline paste (hazelnut or almond)

3 tablespoons butter (softened)

For topping:

Sliced almonds and powdered sugar

Steps:

Make the choux base: Combine water, milk, butter, sugar, and salt in a saucepan. Bring to a gentle boil, then add flour all at once. Stir quickly until the dough pulls away from the sides.

Incorporate the eggs: Transfer the dough to a bowl and let it cool slightly. Beat in the eggs one at a time until smooth and glossy. The dough should be thick but pipeable.

Shape the ring: Pipe the dough onto parchment paper in a circle about 7 inches wide. Pipe a second ring inside the first, and a third on top to create height. Sprinkle with sliced almonds.

Bake until golden: Bake at 190°C (375°F) for 25–30 minutes, until puffed and crisp. Let cool completely before slicing.

Prepare the praline cream: Heat milk in a small saucepan. In another bowl, whisk egg yolks, sugar, and flour. Slowly pour the hot milk into the yolk mixture, whisking constantly. Return to heat and cook until thickened. Remove from heat, stir in praline paste and butter. Chill until firm.

Assemble with grace: Slice the pastry horizontally. Pipe the praline cream generously into the middle, then gently place the top back on. Dust with powdered sugar.

The Legacy of Motion — Why This Dessert Endures

Beyond its deliciousness, the Paris-Brest carries the spirit of movement and craftsmanship. Its circular form mirrors a bicycle wheel—a symbol of journey and joy. Baking it isn't just about following steps; it's about feeling part of something that's both historical and alive.

Texture as emotion

The magic of the Paris-Brest lies in contrast. The choux pastry is airy yet structured, while the praline cream is velvety and nutty. Together, they create a rhythm of crunch and melt that keeps you coming back for one more forkful. It's the kind of dessert that feels complete, like a story told in layers.

A ritual of patience

Making choux pastry teaches patience—it's a gentle reminder that heat, air, and time can transform simple ingredients into something extraordinary. You watch the dough rise and expand, then deflate slightly into a perfect shell. It's a lesson in trust and timing, and a reward that always feels earned.

Your own wheel of flavor

The beauty of the Paris-Brest is how adaptable it is. Swap praline for pistachio paste, or fill it with coffee or chocolate cream for a modern twist. You can even make mini versions for personal servings or special gifts. Once you've mastered the classic, the circle becomes your canvas—sweet, open, and endlessly creative.

The Paris-Brest is more than a French pastry—it's a story of motion, mastery, and meaning. It invites you to play with textures, embrace patience, and enjoy the simple magic of transformation. For Lykkers, it's the perfect balance of tradition and imagination: a dessert that connects the heart of Paris to your own kitchen. So whisk, pipe, and watch it rise—because in every golden circle, there's a little piece of joy waiting to be shared.