Paris Brest Puff Ring

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Beautiful and delicious Paris Brest

Beautiful and delicious Paris Brest

Paris Brest. The name is interesting, right? When I told a friend that I made Paris Brest and it’s very delicious, she just laughed and laughed. I bet she thought I spelt it wrongly……*sigh*. No, it was the right spelling…..double checked it.

I checked it out from wikipedia to know more about Paris Brest. This is what I got. It says, “Paris–Brest–Paris (PBP) was originally a 1200km bicycle race from Paris to Brest and back to Paris. It is the oldest bicycling event still regularly run. The last time it was run as a race was 1951.” In another part of wikipedia, it says, “The pastry was created in 1891 to commemorate the Paris–Brest–Paris bicycle race. Its circular shape is representative of a wheel. It became popular with riders on the Paris-Brest cycle race, partly because of its energy-giving high calorific value, and is now found in pâtisseries all over France and at Dessert Trends Bistro in Toronto. Alan Richman of GQ Magazine named the Paris-Brest pastry at Balsan, Chicago the best dessert in the U.S. for 2010.”

I made this beautiful dessert because of its lovely look. My family and friends like it very much. It is actually a big puff in the shape of a ring, made of choux pastry, and it looks very impressive decorated with fruits. I have made it several times for my home parties. You can use any filling you like.

I made it for the first time when my young guest, Joyce, came from Malaysia for a visit a couple of months back. She liked it very much. I am now having another friend from a far distant land who came last week to visit (will blog about it another time). And I made her this dessert too. She said, “This is VERY nice!”, as she ate a BIG piece! In fact, I got up early this morning to make it again for breakfast. I used spelt flour for a healthier version. It came out just as good. We had it with butter and jam.

I remember the first time when I made it, my girl said, “Wow, this is very nice bread!” Bread? I corrected her and said it’s not bread. She replied, “Never mind. It’s bread to me and it’s really delicious.” Yes, I suppose she is right. Names are really not that important. You can even call it pancake if you want to…..*wink*. Most important my family and friends like my food.

Here is the Paris Brest recipe:

Ingredients A
180g butter
2t sugar
1/2t salt
1C milk
1C water

Butter mixture

Butter mixture

Put everything into a pot. Bring to to a boil under low to medium fire.

Ingredients B
2C flour

Beat in flour

Beat in flour

When the above mixture comes to a boil, turn off heat and add in all the flour. Beat until smooth. I use a big spoon to do it. I tried to use an egg whisk at first but it got too heavy to do it.

Ingredients C

8 eggs

Beat in eggs

Beat in eggs

Beat in the eggs one by one. The flour mixture is very hot. You may want to cool it down for a little while before beating in the eggs. But the weather here is cold so it cools down quite fast. I poured the mixture into the cake mixer. As it is beating, I add the eggs one by one, beating well after each addition. You can also beat it with a wooden spoon if you like.  Just that it’s more work. Go ahead if you need bigger muscles….*grin*.

This amount will make 2 big rings. Cut 2 pieces of baking paper the size of your tin. Draw a ring onto each piece of the baking paper, about 8″ in diameter. Place the paper onto the tin, drawing facing down. You don’t want the batter to touch the ink.

Scoop batter onto tin

Scoop batter onto tin

Using 2 big spoons, scoop the batter onto the tray along the ring to get the ring shape. You can scoop by the spoonfuls in big lumps or you can spread it out in a circle whichever you like. I tried both.

Baked Paris Brest

Baked Paris Brest

Bake at 200 degrees Celsius for about 20-25 minutes. Remove from the oven. Use a sharp knife and pierce the side of the puff to release the steam. When it has cooled down, gently use a pair of sharp kitchen scissors to cut through the outside ring. Lift it up gently to spread the filling.

Add the filling

Add the filling

You can also cut out the whole top part and lift it up to make it easier to spread the filling, then put it back. This may be more difficult for some because if you are not careful, you may beak the ring. Never mind, just have some tissue paper ready if you need to cry or scream if that happens……hehe.

Place the top

Place the top

You can use any creamy filling. I love to spread with custard and add peaches on it. You can also whip some double cream, icing sugar and cream cheese together to use as filling. Add fruits of your choice. Then put back the top portion. Sprinkle with some icing sugar and fill the centre with some fresh fruits.

Paris Brest with custard and peach

Paris Brest with custard and peach

Just try one time and you will find the second time very easy. It is a great item for party or just for your own family. Any leftover can be kept in the fridge for the next day. It’s a nice item for breakfast. I usually warm it up in the oven for maybe 5 minutes at 200 degrees Celsius.

Paris Brest with Nutella

Paris Brest with Nutella

If you don’t have any cream or custard left, you can drizzle some condensed milk in between. You can spread with butter and jam and sprinkle with sugar like what my daughter does. I tried it with Nutella and it was really good. Or you can spread it with butter and jam or even peanut butter. The filling is endless. Maybe you can even make it savoury with egg and bacon. Whatever way you fill it, it is fun and delicious.

Hope you are having much fun cooking and baking!

Quote of the day……

“To be interested in the changing seasons is a happier state of mind than to be hopelessly in love with spring.”

- George Santayana

Keep Learning Keep Smiling

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33 Comments

DG  on August 12th, 2011

What wonderful Paris brest! The puff ring look so good that I want to take a bite!

Supergirl was here.  on August 12th, 2011

“somebody’s” favorite dessert here i see? i beat somebody to comment on their favorite dessert :D. JENG JENG JENG!!!!!!

Janine  on August 12th, 2011

Loved the write up on the history - makes the dessert more interesting in my opinion and your decorations make it look so yummy!

cindy  on August 12th, 2011

I would like to have a piece with custard and peach,so yum yum.

Jeannie  on August 12th, 2011

wow! that sure looks delicious! A giant choux pastry huh!The custard and peach is my fav!

Priya  on August 12th, 2011

Am a die hard fan of paris brest, well done Mary..looks excellent.

Cenwen  on August 12th, 2011

Waouh! il est magnifique! :)

Mary, your Paris-Brest is just beautiful! I hope you are well! Lots of kisses:)

tigerfish  on August 12th, 2011

It’s a beautiful pastry. But the name might cause misunderstanding :P

wok with ray  on August 12th, 2011

I should have checked your blog after dinner because now I feel like eating this and skipping dinner, haha! It looks so good. I would even settle for just the nutella. Thank you Mary and have a great weekend!

~ ray ~

kitchen flavours  on August 12th, 2011

Looks a delight! I thought of making something similar to this next week and it is called Choux Ring, but I think Paris Brest sounds nicer! :)
Have a lovely weekend, Mary!

Blackswan  on August 12th, 2011

Wow! So when r u gonna make for me, Mary?? Hahaha!

Hey, I’m surprised to see your post. Thought u’d been busy painting the town red with Lequan. LOL! Say ‘hi’ for me :) Have a smashing time, dear!

Angie's Recipes  on August 13th, 2011

The puff ring looks divine! My husband love roux pastries a lot.

Cheah  on August 13th, 2011

This puff pastry looks very delicious, don’t mind having some for breakfast too!

Janice  on August 13th, 2011

Well done on the Paris Brest. It looks like a giant choux bun!

Supergirl was here  on August 13th, 2011

Paris Brest!!!!!! Yummy yummy in my tummy! I can see why a certain somebody likes this so much. I can’t believe I missed this when you were making it. Although from your blpg post, it looks pretty easy to make. Love the versatility of the filling and that the presentation can also be easily changed by using different fruits and arranging them properly. All in all, a great versatile delicious dessert. Thank you for sharing your recipe, Mary.

teresa  on August 13th, 2011

i’ve never heard of this, but does it ever look delicious, and quite beautiful!

Anne  on August 13th, 2011

What a great centrepiece dessert! well done on making choux pastry, I’ve always been too afraid! Looks deicious!

penny aka jeroxie  on August 13th, 2011

oh wow!! absolutely delicious and has max drool factor!

rebecca  on August 13th, 2011

wow this looks divine what an amazing baker u are, are u my friend on facebook Mary will put lots of pics there :-)

skip to malou  on August 14th, 2011

wow it sounds so simple to make it. i love uncomplicated with simple ingredients. and look how tempting this puff looks like! love it!
xo,
malou

Selina  on August 14th, 2011

OMG! your making me so hungry! looks indulgent!

kristy  on August 14th, 2011

Hi Mary, what a luscious treat and I would love to try this out. I’m sure your girls love it too. Will try to write later. Hope everything is well on your side.
Have a great day ahead.
Blessings, Kristy

divya  on August 14th, 2011

Wow wat a tempting clicks,looks awesome…

5 Star Foodie  on August 14th, 2011

This sounds incredible especially with the creamy custard and peaches filling!

Quay Po  on August 14th, 2011

I am trying to find something that I don’t like about creamy custard and peaches filling in yummy pastry so that I can get through the day without thinking about your Paris Breast puff ring. I failed and I can feel the hydrochloric acid oozing out into my tummy.

Faith  on August 15th, 2011

Wow, what a gorgeous dessert! It almost reminds me of a giant cream puff — love it, Mary!

Bonnie from sweet Life  on August 15th, 2011

Mary this looks divine. Like Faith says a giant cream puff ring filled with what your heart desires. I bet this would go over great at my house. thanks for sharing, keeping this in my baking files.
happy week!

uncle Lee  on August 15th, 2011

Hi Mary, I sure love the name…..can tell friends what I ate and sure to hear their exclamation, “you ate WHAT”? Arhaaa ha ha ha.
Love this cake, Mary……I can imagine this cake comes out at a dinner party….apart from the polite smiles bound to disappear fast!
Mary, you are outstanding!
Have fun.
Lee.

lena  on August 16th, 2011

delicious..sounds like cream puffs but in ring shape!

Pandy  on August 17th, 2011

Oh! I just saw this post…lol! I’ve actually seen Aunty Mary made this few times..now is time for me to try it soon… The funniest part…”Is sinking is sinking…Fast fast” hahahahah…

Liz  on August 19th, 2011

Paris Brest is on my baking short list! I never thought of adding fruit…yours looks fabulous with peaches!!!

Joy  on August 30th, 2011

That looks great.

chelvis  on October 25th, 2011

I have seen this recipe in many places but you made it so simple and looks so yummy. Thanks for the step by step guide and pictorials

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