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
Scale
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
