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
Scale
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.
