Prep time
Cook time
Total time
Paris-Brest (recipe also in English on OPSD blog). Learn how to make a French classic gâteau: Le Paris-Brest. An amazing, delicious pastry made with soft, fluffy choux pastries filled with a smooth and velvety whipped cream and raspberries!
  • For the choux pastry
  • 120 g of plain flour
  • 100 g of butter
  • 60 ml of milk
  • 60 ml of water
  • 3 large eggs
  • 1 teaspoon of sugar
  • a pinch of salt
  • For the filling
  • 250 ml of dairy cream (cold)
  • icing sugar
  • raspberries
  • flaked almonds
  1. Pour the water and the milk into a pot and, over a low heat, melt the butter, the sugar and the salt.
  2. Bring to the boil and then remove the pot from heat. Add the flour, all at once.
  3. Put the pot back on the stove and stir quickly with a wooden spoon until the pastry comes away from the borders of the pot and forms a ball.
  4. Leave it to cool down. Then, incorporate an egg at a time, previously lightly beaten, mixing well after each addition until you have a smooth and thick paste.
  5. Remember to keep aside a teaspoon of beaten egg: you’ll need it to adhere the almonds to the pastry.
  6. Preheat the oven to 180°C.
  7. Transfer the choux pastry to a piping bag with a large and star-shaped nozzle. Cover a baking sheet with some baking paper and form a ring of dough. Form another ring of dough, slightly smaller, and place it on the top of the first one and finally place a third ring of dough over the top of the other two.
  8. Glaze the surface of the Paris-Brest with the beaten egg kept aside and sprinkle with the flaked almonds.
  9. Bake for approximately 20 mins. Bake for a further 10/12 mins. keeping the oven slightly opened to allow to the humidity to go out.
  10. Remove from the oven and leave the Paris-Brest to cool on a wire rack.
  11. Prepare the filling. In a large bowl, with an electric beater, whip the cream and the icing sugar (the amount varies according to the sweetness you like). Then, add the raspberries, cut into small pieces or pulped, gently mixing.
  12. With a long knife, cut the Paris-Brest in half horizontally. Fill with the whipped cream and the raspberries and, just before serving, sprinkle abundant icing sugar over them.
Recipe by OPSD Il gustoso food blog at