Paris-Brest Pastry with Whipped Cream and Strawberries

The Paris-Brest Pastry with Whipped Cream and Strawberries is a masterpiece of French baking that beautifully combines crispy choux pastry, airy whipped cream, and fresh, juicy strawberries. With each bite, you get a lovely mix of textures and flavors—the light crunch of golden pastry, the smooth sweetness of whipped cream, and the bright tang of berries. Trust me, this one’s a total showstopper.

Behind the Recipe

This recipe was inspired by the original Paris-Brest, a classic French dessert created to celebrate the famous Paris–Brest–Paris bicycle race. Traditionally filled with praline cream, this version brings a fruity twist with strawberries and freshly whipped cream for a more refreshing, summery treat. I remember the first time I made it in my small kitchen on a sunny afternoon; the smell of baked choux pastry filled the air, and it instantly became a family favorite.

Recipe Origin or Trivia

The Paris-Brest was first crafted in 1910 by a pastry chef who wanted to honor cyclists with a pastry shaped like a wheel. Its ring form symbolizes the spirit of motion and endurance. While the traditional filling was rich praline cream, modern variations—like this one with whipped cream and strawberries—add a lighter touch that’s perfect for warm-weather desserts.

Why You’ll Love Paris-Brest Pastry with Whipped Cream and Strawberries

Every slice of this pastry feels like a little celebration. It’s elegant enough for special occasions yet approachable enough for an afternoon coffee.

Versatile: Perfect for brunch, celebrations, or simply impressing guests with minimal effort.
Budget-Friendly: Uses common pantry staples like eggs, butter, and flour, plus a handful of strawberries.
Quick and Easy: The choux pastry comes together faster than you’d think, and the whipped cream filling is done in minutes.
Customizable: Try adding chocolate shavings or using raspberries instead of strawberries for a twist.
Crowd-Pleasing: Its light sweetness and stunning presentation always draw compliments.
Make-Ahead Friendly: You can bake the choux ring a day before and fill it just before serving.
Great for Leftovers: Leftover pieces taste wonderful chilled the next day with coffee or tea.

Chef’s Pro Tips for Perfect Results

Start by reading through the recipe once before you begin. The process flows quickly, and timing matters for choux pastry.

1. Use room temperature eggs for better dough consistency.
2. Pipe the choux ring evenly for even baking and a beautiful circular shape.
3. Don’t open the oven too soon, or your pastry might collapse.
4. Whip the cream just until soft peaks form to keep it light and airy.
5. Chill the filled pastry for at least 30 minutes before serving for a firmer texture.

Kitchen Tools You’ll Need

A few reliable tools make the process smooth and enjoyable.

• Saucepan: For preparing the choux dough base.
• Wooden Spoon: To mix the dough while heating.
• Piping Bag with Star Tip: Helps shape the signature ring.
• Baking Sheet and Parchment Paper: Essential for even baking and easy cleanup.
• Mixing Bowls: For whipping cream and mixing the dough.
• Electric Mixer: To whip cream quickly to perfect peaks.

Ingredients in Paris-Brest Pastry with Whipped Cream and Strawberries

The magic here lies in the harmony between the light pastry and the fresh fruit. Here’s what you’ll need:

1. Water: 1 cup (240 ml). It helps form the steam that puffs up the choux pastry.
2. Unsalted Butter: ½ cup (115 g). Gives flavor and richness to the dough.
3. All-Purpose Flour: 1 cup (125 g). Provides the structure for the choux.
4. Salt: ¼ teaspoon. Balances the sweetness and enhances flavor.
5. Eggs: 4 large. Create volume and help the pastry puff beautifully.
6. Heavy Cream: 1 cup (240 ml). Whipped into soft, fluffy peaks for the filling.
7. Powdered Sugar: 2 tablespoons. Lightly sweetens the cream.
8. Vanilla Extract: 1 teaspoon. Adds aroma and warmth to the filling.
9. Fresh Strawberries: 1 cup, sliced. Provide a juicy, tangy contrast to the creamy filling.
10. Powdered Sugar (for dusting): 1 tablespoon. Gives that classic, elegant finishing touch.

Ingredient Substitutions

When you’re missing an ingredient, here are some easy swaps.

Butter: Use margarine or plant-based butter for a lighter version.
Heavy Cream: Try coconut cream for a dairy-free option.
Flour: Use gluten-free all-purpose flour for a celiac-friendly version.
Strawberries: Substitute with raspberries or blueberries for a berry twist.
Vanilla Extract: Replace with almond extract for a subtle nutty aroma.

Ingredient Spotlight

Choux Pastry: This French dough is light, airy, and crisp on the outside while hollow inside—perfect for fillings.
Strawberries: These bright red gems add a natural sweetness and a burst of freshness that balances the cream’s richness.

Instructions for Making Paris-Brest Pastry with Whipped Cream and Strawberries

There’s something truly satisfying about watching the pastry rise in the oven and knowing you’re about to create something stunning. Here’s how to do it step-by-step:

1. Preheat Your Equipment:
   Set your oven to 400°F (200°C). Line a baking sheet with parchment paper and draw a circle (about 8 inches) as a guide.
2. Combine Ingredients:
   In a saucepan, bring water, butter, and salt to a boil. Add the flour all at once, stirring constantly until the dough pulls away from the sides and forms a smooth ball.
3. Prepare Your Cooking Vessel:
   Remove from heat and let it cool for 5 minutes. Beat in eggs one at a time until the dough is glossy and holds its shape.
4. Assemble the Dish:
   Spoon or pipe the dough in a ring shape on the prepared parchment paper. For a thicker ring, pipe two layers slightly overlapping.
5. Cook to Perfection:
   Bake for 25–30 minutes until puffed and golden. Turn off the oven, crack the door open, and let the pastry rest inside for 10 minutes to prevent collapse. Cool completely.
6. Finishing Touches:
   Whip the cream with powdered sugar and vanilla until soft peaks form. Slice the pastry ring horizontally and fill with whipped cream and sliced strawberries.
7. Serve and Enjoy:
   Place the top half of the pastry gently back on, dust with powdered sugar, and serve chilled or at room temperature.

Texture & Flavor Secrets

This pastry is all about balance. The choux shell should be crisp and golden, the whipped cream light and fluffy, and the strawberries juicy and slightly tangy. Together they create a refreshing contrast that melts in your mouth with every bite.

Cooking Tips & Tricks

Before you start piping, here are some helpful reminders.

• Bake the choux until deeply golden to avoid sogginess.
• Let the pastry cool fully before adding cream.
• Chill your mixing bowl and beaters before whipping the cream for better volume.

What to Avoid

Avoiding these small missteps keeps your pastry flawless.

• Don’t add eggs too early while the dough is hot, or they’ll scramble.
• Don’t underbake, or the pastry will collapse after cooling.
• Don’t overwhip the cream; it can turn grainy.

Nutrition Facts

Servings: 8
Calories per serving: 270

Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes

Make-Ahead and Storage Tips

You can bake the choux ring ahead and store it in an airtight container for up to 2 days. For longer storage, freeze the baked ring and re-crisp it in the oven before filling. The assembled pastry is best eaten within 24 hours but can be chilled for up to 2 days.

How to Serve Paris-Brest Pastry with Whipped Cream and Strawberries

Serve it with a light dusting of powdered sugar and a few extra strawberries on the side. It pairs beautifully with a hot cappuccino or a glass of sparkling lemonade on a warm afternoon.

Creative Leftover Transformations

If you have leftover pieces, chop them into mini bites and serve as cream puff trifle cups layered with extra cream and fruit. You can also freeze unfilled pastry sections for later use.

Additional Tips

• Chill the filled pastry before slicing for cleaner cuts.
• Use a serrated knife to prevent squishing the cream.
• Add a few mint leaves for a fresh garnish.

Make It a Showstopper

For a professional look, pipe the whipped cream in a star pattern, then layer the strawberries in between. A light dusting of powdered sugar and a few whole berries on top will make your Paris-Brest look like it came straight from a French patisserie.

Variations to Try

• Chocolate Lover’s Version: Add a drizzle of melted dark chocolate over the top.
• Nutty Delight: Sprinkle toasted almonds on the cream for crunch.
• Berry Mix: Combine strawberries with blueberries and raspberries for a colorful filling.
• Lemon Twist: Add a bit of lemon zest to the whipped cream for brightness.
• Mini Paris-Brests: Make smaller rings for individual servings.

FAQ’s

Q1: Can I make the choux pastry in advance?
Yes, you can bake the ring a day ahead and store it airtight until ready to fill.

Q2: Can I freeze the filled pastry?
It’s best not to, as the cream and fruit don’t freeze well.

Q3: Can I use canned whipped cream?
You can, but homemade whipped cream tastes much richer and holds better.

Q4: What if my pastry deflates?
It might have been underbaked. Next time, bake a few minutes longer.

Q5: How do I make the pastry more golden?
Brush with a bit of egg wash before baking for extra shine.

Q6: Can I add a jam layer?
Yes, a thin layer of strawberry jam under the cream adds even more flavor.

Q7: What kind of piping tip should I use?
A large star tip creates the classic Paris-Brest ridges.

Q8: Can I use frozen strawberries?
Fresh are best, but thawed frozen ones can work if well-drained.

Q9: Is it okay to make mini versions?
Absolutely, just adjust baking time to around 15–20 minutes.

Q10: Can I make it dairy-free?
Yes, use coconut cream and dairy-free butter for a fully dairy-free version.

Conclusion

And there you have it, the Paris-Brest Pastry with Whipped Cream and Strawberries—delicate, light, and irresistibly beautiful. Every bite brings together crisp pastry, silky cream, and the sweetness of fresh strawberries. Trust me, it’s worth every moment in the kitchen. Once you make it, you’ll understand why this classic French dessert continues to charm dessert lovers around the world.

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