Only a few bakers in Paris know this special method: Best Paris-Brest recipe

Jan 6, 2026 5 products
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Paris-Brest is one of the most famous desserts in French patisserie, but few know the special method that makes this pastry truly perfect in Paris. I'll show you that technique today.

I prepare Paris-Brest the way I learned to in Paris. With an exceptionally light choux pastry, an intense hazelnut-almond cream, and a texture that's crispy on the outside and incredibly creamy on the inside. This combination makes all the difference, and that's precisely why Paris-Brest from good Parisian bakeries tastes so unique.

In this video I'll show you step by step:
• how to make choux pastry truly stable and airy
• why temperature control is crucial in baking
• how the nut cream becomes particularly fine, aromatic and silky
• and why this method is known to only a few bakers outside of Paris

This recipe is perfect if you:
• love French classics
• You want to learn how to make choux pastry properly
• looking for a special dessert for guests
• or simply want a recipe that is guaranteed to impress

Paris-Brest looks elaborate, but with the right technique it's absolutely achievable. If you follow the steps precisely, you'll get a result like from a real patisserie.

If you like French desserts, fine pastries and honest recipes, please subscribe to the channel and write in the comments whether you already knew Paris-Brest or are trying it for the first time.

Have fun baking! 🤍

With love,
Yours, Anna 🤗

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📋 INGREDIENTS:
🥜 Nut base for the cream
• 60 g hazelnuts (2.1 oz)
• 60 g almonds (2.1 oz)
• 80 g sugar (2.8 oz)
• 40 ml water (2.7 tbsp)

🍮 Vanilla nut cream
• 450 ml milk (1 7/8 cups)
• 80 g sugar (2.8 oz)
• 1 vanilla bean
• 30 g cornstarch (1.1 oz)
• 4 egg yolks
• 130 g butter (4.6 oz)

🥐 Choux pastry
• 75 ml milk (1/3 cup)
• 100 ml water (7 tbsp)
• 30 g butter (1.1 oz)
• 120 g wheat flour type 405 (4.2 oz
(approx. 1 cup)
• 20 g sugar (0.7 oz)
• 1 pinch of salt
• 3 eggs
• Almond flakes

🌨️ To the finish
• Icing sugar for sprinkling

Bake the dough for 10 minutes at 240 °C (465 °F) using convection (fan-assisted baking).
Then reduce the temperature to 180 °C (356 °F) and cook for another 15 minutes.




#parisbrest #frenchpastry #dessertlove
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