Raspberry Paris-Brest Recipe (video)
If you love raspberries and cream, you’re going to love this heavenly and impressive raspberry cream pastry dessert! Raspberry Paris-Brest is a light, fruity, and fluffy pastry that’s perfect for any occasion! It’s made with a pastry ring using pate-a-choux pastry dough; filled with fluffy whipped cream filling, tart raspberry sauce and loads of fresh raspberries. Every creamy, fruity bite simply melts in your mouth! Try adding other seasonal fruit like berries, peaches, nectarines, figs, or cherries, too.
Watch My Paris-Brest Video Tutorial
Watch my YouTube Paris-Brest video tutorial for step-by-step instructions and see just how easy this impressive dessert is to make! Want to stay up to date on my newest recipes? Subscribe to my website email list and my YouTube channel for notifications.
Ingredients for Raspberry Paris-Brest
Here are some tips for the main ingredients you’ll need to make raspberry Paris-Brest. You can find the full list of ingredients with measurements in the printable recipe card below.
- Raspberries – you can use frozen berries for making the sauce; however, I recommend using fresh berries for garnishing and filling the pastry.
- Unsalted Butter – always use unsalted butter for baking. This will give you more control over the salt content of the recipe.
- All Purpose Flour – for the pate-a-choux dough. Do not use gluten-free flour or almond flour.
- Cream Cheese – mascarpone cheese will also work well. If you use cream cheese, soften it at room temperature first. If using mascarpone cheese, do not soften it; use it cold from the refrigerator.
- Heavy Cream – make sure the cream is very well chilled for the best results.
Supplies & Tools for the Recipe
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Prepare the Pate-a-Choux Pastry Dough
Paris-Brest is made with a large pastry ring that’s filled with cream. The pastry is made with pate-a-choux dough – a cooked dough with eggs, butter, and flour. This is the same type of dough used for cream puffs. Here’s how to make it:
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper or a silicone mat. Trance a 6-inch circle on the back of the parchment paper, or if using a mat, cut out a circle and place it underneath the silicone mat. This will be your guide for piping the dough.
- Into a medium sized saucepan, add the water, salt, and butter. Cook over medium heat, until the butter melts and the liquids are simmering.
- Add all the flour at once, then whisk quickly. Once the flour is incorporated, switch to a spatula and stir the dough continuously, cooking for 1 minute. The dough will pull together into a ball.
- Remove the dough from the heat, transfer into a mixing bowl, and place into the refrigerator for about 20 minutes, until it’s cooled down and just warm to touch.
- Next, it’s time for the eggs. Using a mixer or whisk, add the eggs one at a time, mixing well after each addition. After all the eggs are added, continue to mix for a few minutes, until the dough is smooth.
- Transfer the dough into a pastry bag tipped with a large, round tip. Using the 6-inch circle guide, pipe the dough in circles, building up a tall ring of dough. Watch my video tutorial to see how it’s done.
- Sprinkle sliced almonds over the top.
Baking Instructions for Pastry Ring
Baking pate-a-choux dough is super simple if you keep one thing in mind – do not open the oven door!! Any blast of cool air will cause the pastry to deflate!
- Bake the pastry ring at 425°F for 10 minutes, then reduce the oven temperature to 375°F and continue to bake for 35 to 45 minutes, until the pastry is a deep, golden-brown color.
- Do not open the oven door during the baking process! Doing so will cause the pastry ring to fall flat!
- After baking, gently remove the pastry ring from the baking sheet and onto a wire rack to cool completely.
Easy Raspberry Sauce Recipe
While the pastry ring for the Paris-Brest is baking and cooling, it’s a great time to make the raspberry sauce. This thick glaze-like sauce complements the sweet filling and adds incredible berry flavor!
- Place the berries (fresh or frozen) into a small saucepan along with the sugar. Use a large fork to mash the berries.
- Cook the berries over medium heat, bringing them to a simmer. Simmer, stirring occasionally, for about 7 to 10 minutes, until the berries thicken into a jam.
- Transfer the berry jam into a fine mesh strainer over a large bowl. Use a spatula to press all the berry juices from the seeds. Discard the seeds after pressing.
- Transfer the berry sauce into a cup, cover, and set aside until ready to use.
Making the Whipped Cream Filling
Once the pastry ring has completely cooled, it’s time to make the delicious and creamy whipped cream filling!
- Place the softened cream cheese into a large mixing bowl. Use a mixer with flat beater(s) attached, beat the cheese on its own for a few minutes until it’s creamy.
- Next, add the powdered sugar, vanilla extract, and sea salt. Mix again for a few minutes. Pour in the heavy cream and beat until the mixture is smooth.
- Switch the beaters on your mixer to a whisk and whisk the filling at a high speed for 4 to 6 minutes, until stiff peaks form and the cream is light and fluffy.
- Troubleshooting: cream too soft or melted due to a warm kitchen? Place the bowl of filling into the refrigerator for 30 minutes to 1 hour. Once chilled, whisk again until fluffy.
How to Make Raspberry Paris-Brest
Once the pastry ring is cooled and you have the raspberry sauce and whipped cream ready, it’s time to make our raspberry Paris-Brest!
- To make the raspberry Paris-Brest, first split the cooled pastry ring in half horizontally, using a long, serrated knife. Set the top half aside. Place the pastry onto a nice serving/cake stand. Check out my video tutorial in the post above to see how it’s done.
- Transfer half the whipped cream filling into a pastry bag tipped with a star tip; I used Ateco tip #847. Pipe the filling into the pastry ring generously. Add spoonful’s of raspberry sauce over the whipped cream evenly, followed by a generous amount of fresh raspberries.
- Repeat this process again, adding the remaining whipped cream over the first layer, then add more sauce and more berries. Once filled, arrange the top half of the pastry ring over the filling.
- Place several tablespoons of powdered sugar into a small, fine mesh sifter and sift the sugar over the top of the pastry. Garnish the top with more berries and mint leaves, if desired.
Serving & Storing Suggestions
This impressive and beautiful raspberry Paris-Brest can be enjoyed right away or can be stored in the refrigerator for later. Use a sharp serrated knife to slice through the pastry for serving. Serve each slice with extra raspberry sauce over the top.
Need to store it for later? Cover the pastry loosely with plastic wrap and refrigerate. I recommend enjoying it within 2 days.
This dessert also freezes very nicely! Chill it first overnight in the refrigerator, then wrap the entire pastry in several sheets of plastic wrap. Place it into the freezer for storage. When ready to enjoy, defrost the pastry in the refrigerator overnight, then at room temperature for 1 hour when ready to serve.
Additional Variations to Try!
This raspberry Paris-Brest is also delicious with other types of fruit fillings. In the summer months, I love to add other fruits and berries, in addition to the raspberries. Try cherries, peaches, nectarines, strawberries, blueberries, cherries, and figs.
More Recipes to Try!
Enjoyed this incredible fruity dessert? Check out some of my other recipes you’re sure to love!
- Fruit Mille-Feuille – a super easy recipe for buttery puff pastry topped with whipped cream, raspberry sauce, and loads of fruit!
- Raspberry Tiramisu Cake – a delightful, creamy cake with sponge cake, raspberries, and cream.
- Easy Strawberry Tiramisu – the easiest summer dessert with ladyfinger cookies, cream, and strawberries!
- Strawberry Cream Puffs – fluffy pate-a-choux puffs filled with fruity, creamy strawberry filling!
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Raspberry Paris-Brest Recipe (video)
Ingredients
For Pate-a-Choux Dough:
- 1 cup water
- 1/2 cup unsalted butter
- 1/2 tsp sea salt
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 cup sliced almonds, for garnish
For Raspberry Sauce:
- 3 cups raspberries, fresh or frozen
- 1/2 cup white granulated sugar
For Whipped Cream Filling:
- 8 oz cream cheese, softened at room temp; or cold mascarpone
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 2 cups heavy whipping cream, very well chilled
For Filling & Garnish:
- 1 1/2 cups raspberries, for filling
- 2 tbsp powdered sugar, for garnish
- fresh mint leaves, optional
Instructions
Making the Dough:
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper or a silicone mat. Trance a 6-inch circle on the back of the parchment paper, or if using a mat, cut out a circle and place it underneath the silicone mat. This will be your guide for piping the dough.
- Into a medium sized saucepan, add the water, salt, and butter. Cook over medium heat, until the butter melts and the liquids are simmering.
- Add all the flour at once, then whisk quickly. Once the flour is incorporated, switch to a spatula and stir the dough continuously, cooking for 1 minute. The dough will pull together into a ball.
- Remove the dough from the heat, transfer into a mixing bowl, and place into the refrigerator for about 20 minutes, until it’s cooled down and just warm to touch.
- Next, it’s time for the eggs. Using a mixer or whisk, add the eggs one at a time, mixing well after each addition. After all the eggs are added, continue to mix for a few minutes, until the dough is smooth.
- Transfer the dough into a pastry bag tipped with a large, round tip. Using the 6-inch circle guide, pipe the dough in circles, building up a tall ring of dough. Watch my video tutorial to see how it’s done.
- Sprinkle sliced almonds over the top.
Baking Instructions:
- Bake the pastry ring at 425°F for 10 minutes, then reduce the oven temperature to 375°F and continue to bake for 35 to 45 minutes, until the pastry is a deep, golden-brown color.
- Do not open the oven door during the baking process! Doing so will cause the pastry ring to fall flat!
- After baking, gently remove the pastry ring from the baking sheet and onto a wire rack to cool completely.
Making Raspberry Sauce:
- Place the berries (fresh or frozen) into a small saucepan along with the sugar. Use a large fork to mash the berries.
- Cook the berries over medium heat, bringing them to a simmer. Simmer, stirring occasionally, for about 7 to 10 minutes, until the berries thicken into a jam.
- Transfer the berry jam into a fine mesh strainer over a large bowl. Use a spatula to press all the berry juices from the seeds. Discard the seeds after pressing.
- Transfer the berry sauce into a cup, cover, and set aside until ready to use.
Making Whipped Cream Filling:
- Place the softened cream cheese into a large mixing bowl. Use a mixer with flat beater(s) attached, beat the cheese on its own for a few minutes until it’s creamy.
- Next, add the powdered sugar, vanilla extract, and sea salt. Mix again for a few minutes. Pour in the heavy cream and beat until the mixture is smooth.
- Switch the beaters on your mixer to a whisk and whisk the filling on high speed for 4 to 6 minutes, until stiff peaks form and the cream is light and fluffy.
- Troubleshooting: cream too soft or melted due to a warm kitchen? Place the bowl of filling into the refrigerator for 30 minutes to 1 hour. Once chilled, whisk again until fluffy.
Assembling the Dessert:
- To make the raspberry Paris-Brest, first split the cooled pastry ring in half horizontally, using a long, serrated knife. Set the top half aside. Place the pastry onto a nice serving/cake stand. Check out my video tutorial in the post above to see how it’s done.
- Transfer half the whipped cream filling into a pastry bag tipped with a star tip; I used Ateco tip #847. Pipe the filling into the pastry ring generously. Add spoonful’s of raspberry sauce over the whipped cream evenly, followed by a generous amount of fresh raspberries.
- You can also add various fruits and berries, in addition to the raspberries. Try diced peaches, nectarines, strawberries, blueberries, cherries, and/or figs.
- Repeat this process again, adding the remaining whipped cream over the first layer, then add more sauce and more berries. Once filled, arrange the top half of the pastry ring over the filling.
- Place several tablespoons of powdered sugar into a small, fine mesh sifter and sift the sugar over the top of the pastry. Garnish the top with more berries and mint leaves, if desired.
Serving & Storing:
- This impressive and beautiful raspberry Paris-Brest can be enjoyed right away or can be stored in the refrigerator for later. Use a sharp serrated knife to slice through the pastry for serving. Serve each slice with extra raspberry sauce over the top.
- Need to store it for later? Cover the pastry loosely with plastic wrap and refrigerate. I recommend enjoying it within 2 days.
Hi! I just made this for a New Year’s Day party and it got rave reviews! A 10 out of 10! So delicious! I followed the directions to the letter and it came out better than I could have hoped! I wish I could post a picture of it! Thank you for this fabulous show stopper! I will definitely be making this again!
Hi Nadine! That’s so wonderful to hear! I’m so glad the dessert was a hit for your party!
Thank you for trying my recipes and taking the time to leave a review!
My oven does not run hot, or too cool, but rather keeps an exact temperature and I tried your technique at 425 for 10 minutes and 375 for 45 minutes without opening my oven door at all and my pate a choux was half raw after that time and of course, sank flat.
I was very disappointed so I’m about to start a new one and this time I am going to keep it in the oven for at least an hour at 375 and see if I have a better result. If not, I won’t try this recipe/technique again.
I’m so sorry that happened—that’s incredibly frustrating, especially when you followed the timing and didn’t open the oven. Pâte à choux can be a bit finicky, and when it comes out raw and collapses, it’s usually due to a few common factors (even when the oven seems accurate):
• Moisture in the dough – If the flour wasn’t cooked long enough on the stovetop (the panade stage), excess moisture can stay in the dough and prevent it from fully drying and setting in the oven.
• Egg ratio – Adding slightly too much egg can make the dough too loose, which leads to underbaked centers and collapse. The dough should be glossy but still hold its shape.
• Oven airflow & humidity – Even well-calibrated ovens can trap steam differently. Pâte à choux actually needs enough time for moisture to escape so the structure can set.
• Size of the choux – Larger puffs need significantly more time to dry out in the center, sometimes well beyond standard bake times.
• Not enough drying time at the end – Even when they look done, they often need extra time at a lower temperature (or with the oven slightly vented) to fully dry inside.
Your plan to extend the baking time is a good one. You might also try cracking the oven door slightly during the last 10–15 minutes to help release steam, or even poking a small hole in each puff near the end to let moisture escape.
I truly appreciate you giving the recipe a try, and I’d love to hear how your second batch turns out. If it still gives you trouble, I’m happy to troubleshoot it with you step-by-step—we’ll get you perfect choux!
Well, thank you for that follow up information.
In fact, after reading up a little on making perfect pate a choux, I read (as you mentioned) that leaving the pastry to cool in the oven with the door slightly ajar would help in allowing steam to escape and the pastry to dry better… I left my pastry to bake for 1 whole hour after turning back the temperature to 375 and after the hour I turned off the heat and left the pastry for 30 minutes in the oven with the door ajar by 6 inches… it came out perfect!!
I was elated and so was the birthday girl and her guests.
Hi Gordon! I’m so glad my tips helped you out! It can be so frustrating when desserts don’t turn out, and I’m glad everything worked out well in the end!