Raspberry Paris-Brest Recipe (video)

A raspberry pastry (Paris-Brest) on a cake stand, on a table with berries, flowers, and a pot of sauce.

1 prep + 1 cook + 1 Cooling Time:

servings

Impressive, creamy, and fruity Raspberry Paris-Brest - a puff pastry dessert made with pate-a-choux dough, whipped cream filling, raspberry sauce, and loads of berries!

Ingredients
US Customary - Metric

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.

Nutrition