Recipe for Almond Paris-Brest – a delightful baked treat with homemade choux pastry. Not for the faint-hearted baker but worth the effort.


Choux Pastry:
85 g butter
250 ml (1 C) cake flour
1 ml (¼ t) salt
250 ml (1 C) water
4 eggs
65 ml (¼ C) flaked almonds

Almond Crème Patisserie:
500 ml (2 C) milk
1 vanilla pod, sliced in half (or 1 tsp. vanilla essence)
35 g flour
35 g corn flour
2 eggs
2 egg yolks
150 g sugar
125 ml ( ½ c) cream
60 g Roasted Almond ButtaNut Tree Nut Spread

How to

Choux Pastry:
Place water and butter in a saucepan over medium heat. Cook until butter melts and the mixture just comes to the boil.

Add all the flour to the butter mixture at once. Use a wooden spoon to beat until well combined. Return to the stove over a low heat and bring the mixture into a ball.

Continue rolling the dough around the saucepan for a few minutes until it is smooth and takes on a slight shine. Set aside for 5 minutes to cool slightly.

Place the dough into a mixer.

Whisk the eggs together.

Add the eggs to the dough on medium speed. Beat until the dough incorporates all the egg and is glossy. The dough will be a pipe-able consistency.

Line a baking tray with baking paper. Draw a circle using a template or bowl to guide you. Pipe one circle on the perimeter of the circle line. Pipe a second circle inside of the first. Pipe a third circle on top of the first two.

Use a sharp knife to make small slits in the top circle of dough. Sprinkle with the flaked almonds.

Bake the Paris Brest in an oven that has been preheated oven to 190˚C for 30 minutes or until the Paris Brest is puffed and golden. Remove from the oven and pierce the sides of the Paris Brest to release the steam. Allow to cool completely on a cooling rack.

Almond Crème Patisserie:
Place the milk in a saucepan, scrape in the vanilla seeds and drop in the vanilla pod. Heat to just boiling.

In a bowl place the flour, corn flour, eggs and egg yolks and whisk well.

Pour the hot milk over the egg mixture and whisk to mix into custard.

Strain the custard back into the pot and whisk continuously over a medium heat until thickened.
Cook for a few minutes more before whisking in the cream. Allow to cool completely.

Whizz the crème patisserie with a hand blender to loosen the custard. Fold in the almond butter. Place the crème patisserie into a piping bag.

To assemble:
Slice the Paris Brest horizontally in half.

Slice the top of the Paris Brest into quarters and remove each quarter.

Pipe or spoon the almond crème patisserie onto the base of the Paris Brest.

Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate

Please rate this recipe

1 Star2 Stars3 Stars4 Stars5 Stars

1 votes, average: 5.00 out of 5)