Berry Paris Brest (video)

Name: Berry Paris Brest (video)
Prep time: 60 min
Total time: 55 min
Ingredients: 1 cup (237 ml) water; 1/2 cup (113 g) butter; 1/4 tsp salt; 1 cup (125 g) all-purpose flour; 4 large eggs; 1/2 cup sliced almonds; For Cream:; 8 oz (227 g) mascarpone cheese; softened; 1 cup (180 g) white chocolate chips; melted; 2 cups (473 ml) heavy cream; chilled; 1/2 cup (100 g) white granulated sugar; optional; 3 cups berries and fruit; confectioner's sugar; for dusting

Published on June 23, 2017 | In Italian/French | By tatyanaseverydayfood |

2 Comments

- Prep Time
- 60 Minutes
- Cook Time
- 55 Minutes
- Difficulty Level

Share436

Pin2K

2K Shares

Paris-Brest is made with pate a choux pastry dough, just like the kind used to make eclairs and cream puffs. The French dessert was originally created for a bicycle race, the big ring representing a bicycle wheel! And the idea stuck around for decades. My berry Paris Brest is light as air, fruity and not too sweet – the perfection combination in the dessert world! It’s loaded with tons of berries, sweet fruit and a cream mascarpone filling. Every bite is bursting with berries and cream flavor! When I was making this dessert, I just couldn’t stop obsessing over how beautiful it was! It’s elegant and simple yet show-stopping! It’s perfect for any occasion or celebration.

Watch My Video!

Make sure to watch my video recipe for step-by-step instructions! Want to receive new recipe notifications? Make sure you’re subscribed to my YouTube channel!

How To Make Pate a Choux

Believe it or not, I was completely terrified of making pate a choux for the longest time! I always thought it was complicated and not worth the effort. Boy was I wrong! Making pate a choux is super easy and doesn’t require any special equipment. This basic pate a choux recipe is the same used for all pastries: cream puffs, eclairs and even savoury profiteroles!

Place the water, salt and butter together into a medium sauce pot and bring to a simmer.
Add the flour and cook for about 1 minute, until a dough ball forms.
Let the dough cool for about 20 minutes, until it’s just warm.
Add the eggs, one at a time, until a sticky and smooth batter forms.
Transfer batter into a pastry bag and pipe away!

When baking pate a choux for this Paris Brest recipe, do not open the oven door!! The cold air draft from your kitchen can cause the pastry to fall flat! Allow it bake until it’s a deep golden color, then cool and fill.

Recipe Variations

This Paris Brest recipe can be used to make the large, traditional pastry, or for smaller, mini Paris Brest versions. Also, you can added melted milk or dark chocolate to the whipped cream for a chocolate twist; or, use a bit of caramel for a more traditional flavor. Feel free to add your favorite fruit like raspberries, kiwi, mango, cherries, and even pineapple!

More Recipes!

If you love French desserts and Paris Brest, make sure to check out my other recipes!

Chocolate Caramel Paris Brest – these mini chocolate pastries are filled with a salted caramel cream!
Chocolate Coffee Eclairs – the best eclairs recipe with coffee whipped cream filling!
Raspberry Pistachio Eclairs – with fluffy pistachio cream and raspberry glaze!
Strawberry Cream Puffs – a berry delicious twist on classic pastry puffs!

Enjoyed this recipe? Please share and save it to Pinterest!

Need some supplies to make this recipe? You can get them here (Amazon affiliate links):

I love these aluminum baking sheets for everything from dessert to roasted veggies!
These silicone non-stick mats are simply amazing!
This set of jumbo cake decorating tips includes all the tips that I use. Use them with these disposable pastry bags.

Share436

Pin2K

2K Shares

Ingredients

1 cup (237 ml) water
1/2 cup (113 g) butter
1/4 tsp salt
1 cup (125 g) all-purpose flour
4 large eggs
1/2 cup sliced almonds
For Cream:
8 oz (227 g) mascarpone cheese, softened
1 cup (180 g) white chocolate chips, melted
2 cups (473 ml) heavy cream, chilled
1/2 cup (100 g) white granulated sugar; optional
3 cups berries and fruit
confectioner's sugar, for dusting

Instructions

Preheat oven to 425F. Line a large baking sheet with parchment paper or silicone mat. Prepare a large pastry bag tipped with a simple, round tip.
Prepare the pastry dough first. In a large saucepan, combine the water, salt and butter. Cook over medium heat until the butter is melted and mixture comes to a simmer. Add all the flour at once and stir with a spatula for about 1 minute; the mixture will come together into a dough ball.
Remove the dough from heat and allow it to cool until just warm to touch, about 10 to 15 minutes. Begin adding the eggs, one at a time, mixing well after each addition. The dough will come together after adding the last egg. Transfer the dough into prepared pastry bag, packing the dough without air pockets.
Pipe the dough onto prepared pan, creating a 9-inch circle. Pipe 5 to 7 rings, some concentric and some overlapping (see video). Sprinkle the top with slice almonds. If making mini Paris-Brest, pipe 4-inch circles. Bake pastry at 425F for 10 minutes, then reduce heat to 350F and bake for 40 to 45 minutes without opening oven door. Pastry should be a rich golden-brown color. Allow the pastry to cool completely before using a serrated knife to split open.
Prepare the cream: in a large mixing bowl, cream together the softened mascarpone cheese and melted white chocolate. Add the chilled heavy cream and whisk again until stiff peaks form. Transfer the whipped cream into a pastry bag; I used tip #8FT.
Transfer the lower half of the pastry onto a cake stand, then pipe a generous amount of cream into the center. Top with berries and sliced fruit. Pipe additional cream into the top half of pastry, then cover the first half. Dust the top of the dessert generously with confectioner's sugar. Keep dessert refrigerated.

Servings : 8-10
Course : Dessert
Recipe Type : Cakes, Pastries, Video

2 Responses to Berry Paris Brest (video)

JoAnne July 4, 2019 at 5:21 pm #

I made this today for my July 4th dessert. Very impressive and tasty, but I found the filling a little off. I believe by adding the warm melted white chocolate it seized up when I put in the cream…even though I added slowly. It gave the cream a ricotta texture that I personally don’t like. Everyone else raved about it and reminded me that I’m too critical. I enjoy your recipes, thanks for sharing!

Reply
- tatyanaseverydayfood July 6, 2019 at 10:10 am #
  
  Hi JoAnne – I’m so glad you were able to enjoy the dessert even with the hiccup! Next time, make sure to cream together the cream cheese and white chocolate together before adding the cream. This way, it will be nice and smooth! 🙂
  
  Reply