If you adore classic French desserts with a fresh twist, the Paris-Brest Pastry with Whipped Cream and Strawberries Recipe is about to become your new favorite indulgence. This delightful pastry unites the airy, golden choux dough ring with luscious whipped cream and bright, juicy strawberries, creating a stunning balance of texture and flavor that’s both elegant and comforting. Whether you’re impressing guests or treating yourself, this recipe offers a charming and delicious way to savor a timeless French delicacy.
Ingredients You’ll Need
The beauty of this Paris-Brest Pastry with Whipped Cream and Strawberries Recipe lies partly in its simple, straightforward ingredients. Each element is essential, crafting the perfect harmony between a crisp pastry, silky cream, and fresh fruit that pleases both the eye and palate.
- 1/2 cup water: Provides moisture for the choux pastry, helping achieve that light puffiness.
- 1/2 cup whole milk: Adds richness and tenderness to the dough’s texture.
- 1/2 cup unsalted butter: Gives the pastry a golden color and rich, buttery flavor.
- 1 tablespoon sugar: Balances the savory components with a touch of sweetness.
- 1/4 teaspoon salt: Enhances overall flavor by highlighting the butter and sweetness.
- 1 cup all-purpose flour: The structure base of the choux pastry, ensuring it holds its shape beautifully.
- 4 large eggs: The key to a light, airy dough with perfect elasticity.
- 1/4 cup sliced almonds: Adds an irresistible crunch and nutty aroma when sprinkled on top.
- Powdered sugar: For that final, delicate dusting that makes the pastry look as good as it tastes.
- 1 1/2 cups heavy whipping cream: Creates a luxuriously smooth and fluffy accompaniment to the pastry.
- 3 tablespoons powdered sugar: Sweetens the whipped cream just right without overpowering.
- 1 teaspoon vanilla extract: Infuses the cream with a warm, comforting aroma.
- Fresh strawberries, sliced: Adds vibrant color and a juicy, refreshing finish.
How to Make Paris-Brest Pastry with Whipped Cream and Strawberries Recipe
Step 1: Preheat the Oven
Start by warming your oven to 375°F (190°C). Prepare a baking sheet with parchment paper to keep the pastry from sticking and make cleanup a breeze. Getting the oven ready first ensures your choux dough bakes evenly and beautifully puffed.
Step 2: Make the Choux Pastry
In a medium saucepan, bring together the water, milk, butter, sugar, and salt over medium heat. As the butter melts and the mixture comes to a boil, stir in the flour all at once. Stir vigorously with a wooden spoon until the dough forms a smooth ball that pulls away from the sides—this usually takes about 1 to 2 minutes. Removing from heat now allows the dough to cool slightly, so when you add the eggs one at a time, your dough becomes silky, smooth, and perfectly shiny, which is key for that tender yet puffy texture.
Step 3: Shape the Pastry
Transfer your dough into a piping bag fitted with a large round or star tip. Pipe 3-4 inch diameter rings onto your prepared baking sheet, leaving room between each. Once piped, sprinkle sliced almonds generously over the tops—the almonds toast during baking, lending a wonderful crunch and subtle nutty flavor that makes this pastry stand out.
Step 4: Bake the Pastry
Pop your tray into the oven and bake for 25 to 30 minutes until the choux pastry is golden brown and beautifully puffed. Avoid opening the oven door too early to keep those air bubbles intact. Once baked, let the pastry cool completely on a wire rack—this sets the shape and prevents sogginess, which is especially important for the Paris-Brest Pastry with Whipped Cream and Strawberries Recipe.
Step 5: Prepare the Whipped Cream
Using a large mixing bowl and a mixer, whip the heavy cream with powdered sugar and vanilla extract until you reach stiff peaks. This whipped cream should be light and airy but firm enough to hold its shape when piped onto the pastry, making every bite heavenly and smooth.
Step 6: Assemble the Pastries
Carefully slice each cooled pastry ring horizontally. Pipe an ample layer of your whipped cream onto the bottom half, then artfully layer fresh, sliced strawberries over it. Cap with the top half of the pastry ring, and finish by dusting with powdered sugar for that picture-perfect touch. This final assembly is where everything comes together to create the traditional charm and irresistible flavor of the Paris-Brest Pastry with Whipped Cream and Strawberries Recipe.
How to Serve Paris-Brest Pastry with Whipped Cream and Strawberries Recipe
Garnishes
For an extra touch of elegance, consider adding a few mint leaves or edible flowers atop your pastry. Light drizzles of warm chocolate or a dusting of cocoa powder can also complement the whipped cream and strawberries beautifully, making this dessert a feast for both the eyes and the taste buds.
Side Dishes
This pastry shines on its own but pairs wonderfully with a fresh fruit salad or a crisp glass of sparkling wine. A simple cup of strong coffee or herbal tea also balances the richness of the pastry, perfect for an afternoon indulgence or a charming dessert after a meal.
Creative Ways to Present
Try serving individual portions on small plates garnished with extra strawberry slices and almond flakes for a refined presentation. You can also arrange several mini Paris-Brest pastries on a decorative platter for a stunning centerpiece at your next gathering, sure to impress your guests with both taste and style.
Make Ahead and Storage
Storing Leftovers
If you have leftover Paris-Brest Pastry with Whipped Cream and Strawberries Recipe, store the assembled pastries in an airtight container in the refrigerator. The cream stays fresh for up to 2 days, but to maintain the pastry’s crispness, consider storing the components separately and assembling just before serving.
Freezing
The choux pastry itself freezes well unfilled—store the baked rings in an airtight bag or container for up to one month. When ready to use, thaw them at room temperature and crisp in the oven briefly before filling with freshly whipped cream and strawberries to maintain that delicious texture.
Reheating
Reheat frozen or leftover choux pastry in a preheated oven at 350°F (175°C) for about 5 to 7 minutes to regain its crispness. Avoid microwaving, as this will make it soggy. Remember to add fresh whipped cream and strawberries after reheating for the best experience.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries are best for this Paris-Brest Pastry with Whipped Cream and Strawberries Recipe because they provide the perfect texture and juiciness. Frozen strawberries tend to release excess moisture when thawed, which might make the pastry soggy.
Is it possible to make this recipe dairy-free?
You can substitute the butter with a plant-based alternative and use coconut cream instead of heavy whipping cream. Keep in mind that the flavor and texture will differ slightly, but it still can be a delicious variation.
How long does the choux pastry take to bake?
Typically, it takes between 25 and 30 minutes to achieve that perfect golden-brown and puffed appearance. Oven temperatures may vary, so keep a close eye towards the end of baking to avoid over-browning.
Can I prepare the whipped cream ahead of time?
Whipped cream is best made fresh for this recipe to maintain its light and airy texture. However, it can be prepared a few hours in advance and stored in the refrigerator covered with plastic wrap to prevent it from absorbing other odors.
What’s the key to getting the pastry to puff up perfectly?
Two critical factors are ensuring the dough is cooked just right on the stove so it pulls away cleanly from the pan, and adding the eggs gradually so the dough reaches the perfect consistency. Also, avoid opening the oven during baking to keep the steam trapped inside for maximum puff.
Final Thoughts
Making the Paris-Brest Pastry with Whipped Cream and Strawberries Recipe at home is such a rewarding experience, bringing a touch of French elegance to your kitchen while delighting your taste buds. The combination of crisp pastry, fluffy cream, and fresh strawberries is simply irresistible, and I promise this will become a go-to treat for special occasions or whenever your sweet tooth calls. Give it a try—you’re going to love every bite!
Print
Paris-Brest Pastry with Whipped Cream and Strawberries Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
This elegant Paris-Brest pastry features a light and airy choux pastry ring filled with luscious whipped cream and fresh strawberries, topped with toasted almonds and a dusting of powdered sugar. A perfect dessert to impress guests with its delicate textures and balanced sweetness.
Ingredients
Choux Pastry
- 1/2 cup water
- 1/2 cup whole milk
- 1/2 cup unsalted butter
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 cup sliced almonds (for topping)
- Powdered sugar (for dusting)
Whipped Cream Filling
- 1 1/2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Fresh strawberries, sliced
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Make the choux pastry: In a medium saucepan, combine water, milk, butter, sugar, and salt. Heat over medium until the mixture boils. Remove from heat and immediately add all the flour at once, stirring vigorously with a wooden spoon until the dough forms a smooth ball that pulls away from the sides of the pan, about 1-2 minutes. Allow to cool slightly before proceeding.
- Add eggs: Incorporate the eggs one at a time into the dough, stirring thoroughly after each addition until the dough is smooth and shiny, ensuring a perfect consistency for piping.
- Shape the pastry: Transfer the dough to a piping bag fitted with a large round or star tip. Pipe dough onto the prepared sheet in circular rings approximately 3-4 inches in diameter, spacing them adequately. Sprinkle sliced almonds evenly atop each ring for added texture and flavor.
- Bake the pastry: Place the baking sheet in the preheated oven and bake for 25-30 minutes until the pastries puff up and turn a beautiful golden brown. Remove from the oven and allow to cool completely on a wire rack to maintain crispness.
- Prepare the whipped cream: In a large mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form, creating a light and fluffy filling. Transfer the whipped cream to a piping bag fitted with a star tip for easy assembly.
- Assemble the pastries: Once the pastry rings are cool, carefully slice each one horizontally in half. Pipe generous amounts of whipped cream onto the bottom halves, then layer with sliced fresh strawberries. Place the top halves back on and finish with a dusting of powdered sugar for an elegant presentation.
- Serve: Serve the Paris-Brest fresh to enjoy the delicate contrast of textures and flavors between the crisp pastry, creamy filling, and juicy strawberries.
Notes
- Make sure the dough cools slightly before adding eggs to prevent them from cooking prematurely.
- Use fresh, cold heavy cream for best whipping results.
- You can substitute strawberries with other berries or seasonal fruits for variation.
- Store assembled pastries in the refrigerator and consume within 1 day for optimal freshness.
- For a more traditional touch, you can brush the pastry with apricot glaze after baking.
