One of our favourite desserts when we visit Paris are the divine Paris-Brests. Choux pastry, creamy chestnut filling. So we've added our own British spin to this classic French dessert. It makes the perfect spring or summer dessert.
Advertisement - Continue Reading Below
Yields:
8 - 10 serving(s)
Prep Time:
1 hr 20 mins
Cook Time:
1 hr 5 mins
Total Time:
2 hrs 25 mins
Cal/Serv:
489
Ingredients
For the mousseline filling
475ml
milk
4
large egg yolks
100g
caster sugar
30g
cornflour
2Tbsp.
plain flour
2tsp.
vanilla bean paste
250g
unsalted butter, softened, plus 1tbsp
100g
smooth almond butter, we used Pip & Nut
250g
strawberries, hulled and thinly sliced
For the choux pastry
75g
unsalted butter, chopped
100g
plain flour
3 large eggs, beaten, plus 1 extra to glaze
icing sugar, to dust
Directions
Step 1For the mousseline filling, heat milk in a large pan until just steaming. Whisk yolks and sugar in a heatproof bowl until combined, then whisk in cornflour and flour. Gradually whisk in 1/2 of the hot milk, until smooth. Return mixture back to the milk pan and cook over medium heat, whisking constantly, until very thick (it will need to boil).
Step 2Remove from heat and mix in the vanilla and the 1tbsp butter. Scrape into a bowl, lay clingfilm or baking parchment on the surface to stop a skin forming. Cool, then chill until needed.
Step 3Preheat oven to 200°C (180°C fan) mark 6. Draw a 20.5cm circle on a large piece of baking parchment (draw around a cake tin for ease). Flip the parchment over and lay on a large baking sheet.
Step 4For the choux pastry, melt butter and 175ml water with a pinch of salt in a medium pan over low heat. Turn up heat and bring to the boil. As soon as it’s boiling, take pan off heat and quickly beat in flour with a wooden spoon. Keep beating until mixture is shiny and comes away from sides of pan. Empty into a large bowl and cool completely.
Step 5Using a handheld electric whisk, gradually beat in enough of the egg until a spoonful of the choux reluctantly falls off the spoon if held above the bowl (too loose and the choux won't rise well) – you may not need all the egg.
Step 6Scrape into a piping bag fitted with a 1cm plain nozzle. Using the parchment guide, pipe a ring of choux, followed by a second ring inside (the 2 rings should touch). Pipe a third ring on top of the first 2, in the middle where the 2 rings meet. Brush all over gently with beaten egg (either any remaining egg, or a separate one).
Step 7Bake for 45-50min, until puffed and golden. Turn off oven and leave choux inside for 15min, with the oven door ajar. Carefully transfer choux to a wire rack. Prick several times with a toothpick to allow the steam to escape and leave to cool completely.
Step 8Whisk the chilled filling with a handheld electric whisk until smooth. In the bowl of a free-standing mixer, or a separate large bowl using the handheld electric whisk, beat the butter until pale and fluffy. Gradually whisk in the filling, beating well to incorporate. Whisk in the almond butter.
Step 9To assemble, using a large serrated knife, slice the choux ring in 1/2 horizontally. Place the bottom 1/2 on a serving plate or cake stand. Scrape the mousseline filling into a piping bag fitted with a large star nozzle. Pipe 1/2 the filling over the base, then arrange the strawberry slices on top. Pipe over the remaining filling. Top with the choux lid. Dust with icing sugar just before serving.
GET AHEAD: ahead Prepare to end of step 8 up to a day ahead; store the cooled choux in an airtight container at room temperature. Cover and chill filling. To serve, up to 3hr ahead, beat filling to loosen and complete recipe.
GH TIP: No time for mousseline filling? Whip 500ml double cream, 50g sifted icing sugar and 1tsp vanilla bean paste until mixture holds its shape. Stir through the strawberries and spoon on to the choux base. Top with the choux lid, dust with icing sugar and serve immediately.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
