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Strawberry & Raspberry Paris-Brest
[Paris-Brest aux fraises et framboises]

Strawberry & Raspberry Paris-Brest [Paris-Brest aux fraises et framboises]

By Denis Elas The Chef
Print Recipe

Video

A completed Strawberry and Raspberry Paris-Brest on a chevron wooden board with a slice removed, showcasing the thick interior layer of whipped cream, fresh strawberries, and whole raspberries.
Strawberry & Raspberry Paris-Brest is a giant eclair-like ring of choux pastry filled with light vanilla-almond cream and fresh berries.

Dedicated to my parents

Svetlana and Oleg ❤️

5 from 2 votes
Course: Dessert
Cuisine: French
Prep: 40 minutes
Cook: 50 minutes
Total: 1 hour 30 minutes

Equipments

Baking sheet
Parchment paper
Sauce pan
Wooden spoon
Mixing bowl
Piping bag
Hand mixer
Sifter
High-quality cooking knives

Ingredients

The Choux Pastry

The Filling

The Garnish

8 servings

Cook Mode

To prevent your phone from sleeping (screen turning off)

Instructions
 

The Preparation

  1. Preheat the oven to 410°F (210°C). Line a baking tray with parchment paper. Draw an 18cm circle on the paper as a template, then flip it over so the ink/pencil doesn't touch the dough.
    A clean baking tray lined with parchment paper, featuring a faint traced circle used as a guide for piping the dough rings.
  2. Clean and quarter the 150 g strawberries and wash the 150 g raspberries.
    A bowl filled with fresh whole raspberries and a plate of sliced strawberries, prepped and ready for the pastry filling.

The Choux Pastry

  1. In a saucepan, combine the 100 g unsalted butter, 125 ml milk and 125 ml water over medium heat.
    A saucepan on a glass stovetop containing the melted butter and water mixture just before adding the flour for the dough.
  2. Once the butter is melted and the mix starts to simmer, add the sifted 175 g all-purpose flour and 1 tsp. powdered sugar all at once.
    Adding flour all at once into a saucepan of simmering water and melted butter on the stovetop to begin the choux dough panade.
  3. Beat vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides.
    Denis's Tip: Keep cooking and stirring for about 1-2 minutes after the ball forms to dry out the dough. This ensures a crispier shell that won't collapse!
    Stirring the choux dough with a wooden spatula in a saucepan over medium heat to cook off excess moisture until a film forms on the bottom.
  4. Transfer the dough to a bowl and let it cool for 5 minutes.
    A bowl of finished choux pastry dough, showing a smooth and uniform texture ready to be transferred to a piping bag.
  5. Lightly beat all the 5 eggs. Add them slowly, one bit at a time, beating well after each addition until the mixture is thick, glossy, and drops slowly from the spoon.
    Denis's Tip: Keep a tiny amount of the beaten eggs for the brushing just after.
    Vigorously whisking eggs into the choux pastry dough in a stainless steel bowl to achieve a smooth, elastic, and glossy consistency.
  6. Spoon the dough into a piping bag with a 2cm nozzle. Pipe one ring over the 18cm template, then a second ring inside it (touching).
    Hands squeezing a pastry bag to pipe a thick, circular ring of pale yellow choux dough onto parchment paper.
  7. Pipe a third ring on top, resting in the groove between the first two. Smooth any peaks with a wet finger.
    A person piping a second ring of choux pastry dough next to the first on a parchment-lined baking sheet to create the classic Paris-Brest shape.
  8. Brush with the final beaten egg from the rest of the earlier eggs.
    A hand using a red silicone pastry brush to apply a golden egg wash over the raw rings of piped choux dough on a baking sheet.

The Baking

  1. Bake for 15 minutes, then reduce heat to 375°F (190°C) and bake for another 30 minutes until golden and puffed. Turn off the oven and let it cool inside with the door slightly ajar.
    Denis's Tip: Never open the oven door during the first 25 minutes, or your Paris-Brest might deflate like a sad balloon!
    A single, perfectly baked large choux pastry ring with a deep golden crust resting on a chevron-patterned wooden cutting board.

The Filling

  1. In a mixing bowl, using a hand mixer, whisk the 250 ml heavy cream, 2 tsp. vanilla extract, 1/4 tsp. almond extract and 2 Tbsp. powdered sugar until soft peaks form.
    A stainless steel mixing bowl filled with freshly whipped, stiff-peaked white cream with a red spatula resting inside.
  2. Heat a dry skillet over medium-low without any oil, add the 20 g almond slices in a single layer, and stir constantly for 2–5 minutes. As soon as they turn golden and smell like toasted popcorn, remove them immediately to a cold plate so the residual heat doesn't burn them.
    Sliced almonds being toasted in a small stainless steel pan on a glass stovetop burner until they reach a golden-brown color.

The Assembly

  1. Split the cooled pastry ring horizontally.
    Two golden-brown choux pastry ring halves placed side-by-side on a wooden board, showing the light and airy hollow structure inside.
  2. Spread the vanilla cream on the bottom half. Arrange the 150 g strawberries and 150 g raspberries over the cream. Replace the top half.
    The bottom half of the choux pastry ring prepared with a generous layer of white whipped cream and a dense arrangement of sliced strawberries and raspberries.
  3. Whisk the 150 g powdered sugar with 2 Tbsp. water to make a glaze. Drizzle over the top, scatter how you want with the 20 g almond slices, 20 g dark chocolate and dust with powdered sugar.
    Denis's Tip: For the chocolate, I use a potato peeler to do some slight curls.
    The fully assembled Paris-Brest resting on a wooden cutting board, topped with a glossy white glaze, toasted sliced almonds, chocolate shavings, and fresh fruit accents.

The Serving

  1. Serve and enjoy your Strawberry & Raspberry Paris-Brest [Paris-Brest aux fraises et framboises] with a nice tea or coffee.
    A completed Strawberry and Raspberry Paris-Brest on a chevron wooden board with a slice removed, showcasing the thick interior layer of whipped cream, fresh strawberries, and whole raspberries.

Nutrition

Serving: 1 serving | Calories: 593 kcal (30%) | Carbohydrates: 60 g (20%) | Protein: 11 g (22%) | Fat: 35 g (54%) | Sodium: 69 mg (3%) | Fiber: 4 g (17%) | Sugar: 32 g (36%)

Elasdenis.com is written and produced for informational purposes only. While I do my best to provide nutritional information as a general guideline to our readers, I am not a certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

My own adaption of

Katie Quinn Davies from taste.com

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2 Responses

  2. 5 stars
    Surprised it came out that well! I do have to not this is not a sugary recipe. I was expecting a more sweet taste but it does fit more the French Patisseries feel! A fun challenge!

    Reply
5 from 2 votes

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