Paris Brest With Raspberries Recipe

By makhoni

Indulge in the delightful combination of airy choux pastry, luscious raspberries, and velvety cream with our Paris Brest with Raspberries recipe. In this blog post, we will guide you through the simple steps to create this exquisite French dessert in your kitchen.


For the choux pastry:

1/2 cup water

1/4 cup unsalted butter

1/4 teaspoon salt

1/2 cup all-purpose flour

2 eggs

For the filling:

1 1/4 cups heavy cream

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract

1 cup fresh raspberries

For the topping:

1/4 cup sliced almonds

1 tablespoon powdered sugar


Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a medium saucepan, combine the water, butter, and salt. Bring to a boil over medium heat.

Add the flour to the saucepan all at once, stirring vigorously with a wooden spoon. Continue stirring until the mixture forms a smooth ball and pulls away from the sides of the saucepan.

Remove the saucepan from the heat and let the dough cool for a few minutes. Then, add the eggs one at a time, beating well after each addition, until the dough is smooth and shiny.

Transfer the choux pastry dough to a piping bag fitted with a large round tip. Pipe circular shapes onto the prepared baking sheet, forming a ring shape for each Paris Brest. Leave some space between each ring for expansion.

Bake the choux pastry in the preheated oven for 25-30 minutes, or until golden brown and puffed. Reduce the oven temperature to 350°F (180°C) and continue baking for an additional 10 minutes to dry out the centres. Remove from the oven and let cool completely.

In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Cut the choux pastry rings in half horizontally. Pipe or spoon the whipped cream onto the bottom half of each ring. Place a few fresh raspberries on top of the cream, then place the top half of the ring back on.

In a small skillet, toast the sliced almonds over medium heat until golden brown. Let them cool.

Dust the assembled Paris Brest with powdered sugar and sprinkle with toasted almonds. Serve immediately or refrigerate until ready to serve.

Paris Brest with raspberries recipe


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