Paris-Brest Pastry with Whipped Cream and Strawberries Recipe
If you have ever dreamed of a dessert that is as visually stunning as it is delicious, the Paris-Brest Pastry with Whipped Cream and Strawberries Recipe is your perfect match. This classic French pastry features a golden, crisp choux dough ring filled generously with luxurious whipped cream and bright, juicy strawberries, creating a harmonious blend of textures and flavors. Whether you are hosting a special occasion or just craving an elegant treat, this recipe turns humble ingredients into a show-stopping dessert everyone will rave about.
Ingredients You’ll Need
The magic of this Paris-Brest Pastry with Whipped Cream and Strawberries Recipe lies in its simplicity. Each ingredient plays a crucial role, from the rich butter and eggs that create the airy choux pastry shell to the fresh strawberries that add a burst of natural sweetness and color. The balance of creamy and crisp textures depends on choosing quality, fresh components.
- 1 cup water: Provides the steam needed to puff up the choux pastry perfectly.
- 1/2 cup unsalted butter: Adds richness without overpowering the delicate texture of the dough.
- 1/4 teaspoon salt: Enhances the overall flavor without making it salty.
- 1 cup all-purpose flour: The foundation for that crisp yet tender pastry shell.
- 4 large eggs: Essential for building structure and lightness in the dough.
- 1 tablespoon powdered sugar (for dusting): A delicate finishing touch that adds subtle sweetness and visual appeal.
- 1 cup heavy whipping cream: The star of the creamy, fluffy filling.
- 2 tablespoons granulated sugar: Sweetens the whipped cream just right.
- 1/2 teaspoon vanilla extract: Infuses the cream with a warm, aromatic note.
- 1 cup fresh strawberries, hulled and sliced: Bursts of juicy freshness, balancing the richness beautifully.
How to Make Paris-Brest Pastry with Whipped Cream and Strawberries Recipe
Step 1: Prepare the Choux Pastry Dough
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper to avoid sticking. In a saucepan over medium heat, combine water, butter, and salt. Bring this mixture to a boil, which is the foundation for steam that helps the pastry rise beautifully. As soon as it boils, add the flour all at once and stir vigorously. You’ll notice the dough pulling away and forming a smooth ball — that’s the sign your mixture is just right.
Step 2: Incorporate the Eggs
Remove the saucepan from the heat and let the dough cool for about 5 minutes — this step is critical to ensure the eggs don’t cook prematurely. Beat in the eggs one at a time, making sure each one is fully absorbed before adding the next. The result should be a smooth, glossy dough with enough elasticity to pipe into shape. This careful process ensures the choux pastry will rise and hold its structure.
Step 3: Pipe and Bake the Pastry Ring
Fit a piping bag with a large round or star tip and pipe a neat ring roughly 8 inches in diameter onto your prepared baking sheet. This classic shape is inspired by a bicycle wheel, a tribute to the Paris-Brest race. Bake it for 35 to 40 minutes or until golden brown and crisp on the outside. Once done, transfer the pastry to a wire rack and let it cool completely — patience here rewards you with perfect texture.
Step 4: Whip the Cream Filling
While the pastry cools, whip the heavy cream together with granulated sugar and vanilla extract until soft peaks form. This gives you a luscious, airy filling that’s sweet but not overwhelming. The vanilla adds a lovely depth that complements the fresh strawberries perfectly.
Step 5: Assemble Your Paris-Brest Pastry with Whipped Cream and Strawberries Recipe
Slice the completely cooled pastry ring horizontally to create two layers. Spread a generous amount of the whipped cream on the bottom half, then scatter the fresh sliced strawberries over the cream. Place the top half of the pastry ring gently back in place, and finish by dusting the entire dessert with powdered sugar. Your Paris-Brest is ready to impress!
How to Serve Paris-Brest Pastry with Whipped Cream and Strawberries Recipe
Garnishes
To elevate the presentation, consider adding a few whole strawberries on top or a sprinkle of toasted almond slivers for crunch and nutty aroma. A light drizzle of berry coulis adds a vibrant touch, creating a dessert plate that is as delightful to the eyes as it is to the palate.
Side Dishes
This dessert pairs wonderfully with a cup of freshly brewed coffee or a cool glass of Champagne. For a refreshing contrast, a simple fruit salad with mint can bring out the strawberry notes and keep the palate excited for every bite.
Creative Ways to Present
If you want to surprise your guests, slice the Paris-Brest into individual portions and serve them on pretty dessert plates with a dollop of extra whipped cream and a few strawberry slices on the side. For a rustic touch, place the whole ring on a wooden board and let everyone help themselves. Either way, this recipe’s charm shines through every method of serving.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the assembled Paris-Brest in the refrigerator covered with plastic wrap to keep the whipped cream fresh and the pastry from drying out. Try to enjoy within a day or two for the best taste and texture.
Freezing
While the pastry shell can be frozen before assembly, it’s best not to freeze the filled dessert as the whipped cream and strawberries lose their texture when thawed. Freeze baked pastry rings in an airtight container for up to one month, then thaw completely before filling.
Reheating
Reheat the pastry shell alone in a warm oven for a few minutes to restore crispness before assembling. Avoid reheating the filled pastry, as the cream will lose its fluffiness and strawberries may become mushy.
FAQs
Can I use frozen strawberries in this Paris-Brest Pastry with Whipped Cream and Strawberries Recipe?
Fresh strawberries are definitely preferred for texture and taste, but if using frozen, make sure they are fully thawed and drained to avoid adding excess moisture to the pastry.
Is it possible to make the whipped cream dairy-free?
Yes, you can substitute heavy cream with full-fat coconut cream. Whip it similarly with sugar and vanilla, but be aware it will have a subtle coconut flavor.
How do I know when the choux pastry is done baking?
The pastry should be a deep golden brown and feel crisp to the touch. It’s important not to underbake, or it will collapse when cooling.
Can I prepare the pastry dough in advance?
You can prepare and bake the pastry shell a day ahead, storing it in an airtight container at room temperature to maintain its crispness until assembly.
What variations can I try with this Paris-Brest Pastry with Whipped Cream and Strawberries Recipe?
Feel free to experiment with different fruits like raspberries or peaches and flavor the whipped cream with a splash of almond or orange blossom extract for a unique twist.
Final Thoughts
There’s something truly special about the Paris-Brest Pastry with Whipped Cream and Strawberries Recipe: it combines classic technique with fresh, vibrant flavors that feel both indulgent and light. Once you’ve made it, this delightful dessert will surely be a cherished favorite, perfect for celebrating any moment big or small. Give it a try—you deserve this slice of French inspiration in your life!
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Paris-Brest Pastry with Whipped Cream and Strawberries Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This classic French Paris-Brest pastry features a delicate choux pastry ring filled with luscious whipped cream and fresh strawberries. Light, airy, and elegantly dusted with powdered sugar, this dessert is perfect for summer gatherings or special occasions.
Ingredients
Pastry
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 1 tablespoon powdered sugar (for dusting)
Filling
- 1 cup heavy whipping cream
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and sliced
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure the pastry doesn’t stick during baking.
- Make the Choux Pastry Dough: In a medium saucepan over medium heat, combine water, unsalted butter, and salt. Bring the mixture to a rolling boil. Immediately add all the flour at once and stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan, about 1-2 minutes.
- Cool the Dough: Remove the pan from heat and let the dough cool for about 5 minutes to prevent the eggs from cooking when added.
- Add Eggs: Add the eggs one at a time, mixing well after each addition until the dough is smooth, shiny, and holds its shape. This can be done by hand or with a stand mixer fitted with the paddle attachment.
- Pipe the Pastry Ring: Transfer the dough into a piping bag fitted with a large round or star tip. Pipe an 8-inch diameter ring onto the prepared baking sheet, creating a thick circular shape.
- Bake the Pastry: Bake in the preheated oven for 35 to 40 minutes or until the pastry is golden brown and crisp. Avoid opening the oven during baking to prevent collapse.
- Cool the Pastry: Remove from the oven and let the pastry cool completely on a wire rack before slicing.
- Prepare the Whipped Cream: In a chilled mixing bowl, whip the heavy cream with granulated sugar and vanilla extract until soft peaks form, being careful not to overwhip.
- Assemble the Paris-Brest: Carefully slice the cooled pastry ring horizontally in half. Spread the whipped cream generously over the bottom half, then layer with sliced fresh strawberries. Gently place the top half over the filling.
- Finish and Serve: Dust the assembled Paris-Brest with powdered sugar just before serving for a beautiful presentation and a touch of sweetness.
Notes
- You can prepare the pastry shell a day ahead and store it in an airtight container to maintain crispness.
- For an added depth of flavor, try incorporating a few drops of almond extract into the whipped cream.
- Ensure the pastry is completely cooled before filling to prevent the whipped cream from melting.
- Use fresh, ripe strawberries for the best flavor and texture contrast.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
