Paris-Brest Pastry with Whipped Cream and Strawberries

Delicate, airy, and undeniably elegant, the Paris-Brest Pastry with Whipped Cream and Strawberries is the kind of dessert that makes any day feel special. Imagine a crisp, golden ring of choux pastry, filled with soft clouds of whipped cream and layers of fresh strawberries that burst with sweetness in every bite. It’s light, decadent, and absolutely beautiful to serve — the kind of treat that makes you stop for a moment just to admire it before diving in.

Behind the Recipe

The inspiration for this dessert came one spring afternoon, after a visit to a French bakery where the aroma of fresh pastry filled the air. The classic Paris-Brest, typically filled with praline cream, felt like the perfect canvas for something lighter and fruitier. So, instead of the traditional filling, I whipped up fresh cream and folded in strawberries, creating a stunning twist that feels like springtime in France.

Recipe Origin or Trivia

The Paris-Brest was created in 1910 by a French pastry chef to honor the famous Paris-Brest-Paris bicycle race. The circular shape symbolizes a wheel, celebrating endurance and joy. While the original is filled with praline cream, this version trades richness for freshness, combining the signature pastry with seasonal strawberries and fluffy whipped cream.

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

There’s so much to adore about this beautiful dessert, from its show-stopping look to its delicate flavor.

Versatile: Perfect for tea parties, brunches, or romantic dinners.
Budget-Friendly: Made with simple ingredients like flour, eggs, and cream.
Quick and Easy: Easier than it looks with step-by-step guidance.
Customizable: Swap fruits or add flavorings to your liking.
Crowd-Pleasing: Light yet indulgent, it disappears fast at gatherings.
Make-Ahead Friendly: The pastry can be baked ahead and filled later.
Great for Leftovers: Leftovers stay fresh for a day in the fridge.

Chef’s Pro Tips for Perfect Results

Baking choux pastry can feel intimidating, but these pro tips make it simple:

1. Use room temperature eggs for a smoother, more elastic dough.
2. Don’t open the oven while baking, it can deflate the pastry.
3. Pipe evenly to ensure a perfect circular shape.
4. Cool completely before filling to prevent melting the cream.
5. Dust with powdered sugar just before serving for a bakery-style finish.

Kitchen Tools You’ll Need

You don’t need a pastry chef’s kitchen, just these essentials:

• Piping bag with large round or star tip: For shaping the choux ring.
• Baking sheet with parchment paper: To keep the pastry from sticking.
• Medium saucepan: For making the choux paste.
• Whisk and wooden spoon: To combine and smooth the dough.
• Electric mixer: To whip the cream to soft peaks.
• Serrated knife: For slicing the pastry horizontally.

Ingredients in Paris-Brest Pastry with Whipped Cream and Strawberries

Each component has its purpose, creating the perfect harmony of flavor and texture:

1. Water: 1 cup, provides moisture for the choux dough.
2. Unsalted Butter: 1/2 cup (1 stick), adds richness and helps form the dough.
3. All-Purpose Flour: 1 cup, the structure of the pastry.
4. Salt: 1/4 teaspoon, balances sweetness.
5. Granulated Sugar: 1 teaspoon, adds a hint of flavor to the dough.
6. Eggs: 4 large, give the pastry its rise and light texture.
7. Heavy Whipping Cream: 1 1/2 cups, the star of the filling, whipped to soft peaks.
8. Powdered Sugar: 1/4 cup, for sweetening the cream and dusting.
9. Vanilla Extract: 1 teaspoon, adds warmth and aroma.
10. Fresh Strawberries: 1 1/2 cups, sliced thinly for layering.
11. Sliced Almonds: 2 tablespoons, for garnish and crunch.

Ingredient Substitutions

You can personalize this pastry easily:

• Heavy Cream: Use coconut cream for a dairy-free option.
• Strawberries: Try raspberries, blueberries, or peaches instead.
• Flour: Use gluten-free all-purpose flour for a lighter version.
• Butter: Margarine works in a pinch, though flavor may differ.

Ingredient Spotlight

Choux Pastry: A light, airy dough that puffs beautifully and forms the crisp shell that defines a Paris-Brest.
Strawberries: Their natural sweetness and freshness add balance to the rich cream and buttery pastry.

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

Now it’s time to bring it all together. Here’s the step-by-step process for creating this stunning dessert:

1. Preheat Your Equipment: Set the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Combine Ingredients: In a saucepan, bring water, butter, sugar, and salt to a boil. Add flour all at once, stirring vigorously until a dough forms and pulls from the sides.
3. Prepare Your Cooking Vessel: Transfer dough to a bowl and let cool slightly. Beat in eggs one at a time until smooth and glossy.
4. Assemble the Dish: Spoon or pipe the dough into a ring about 8 inches in diameter. Sprinkle sliced almonds on top.
5. Cook to Perfection: Bake for 25–30 minutes until golden brown. Turn off the oven, prop the door slightly, and let it rest 10 minutes inside.
6. Finishing Touches: Cool completely. Slice horizontally with a serrated knife. Whip cream, powdered sugar, and vanilla until soft peaks form.
7. Serve and Enjoy: Layer whipped cream and strawberries between the pastry halves, dust with powdered sugar, and serve immediately.

Texture & Flavor Secrets

The magic lies in contrast. The choux pastry is crisp and airy, the cream soft and smooth, and the strawberries juicy and bright. Together they create a bite that’s both indulgent and refreshing, with just the right touch of sweetness.

Cooking Tips & Tricks

Keep these tips in mind for bakery-perfect results:

• Chill your bowl and beaters before whipping cream.
• Use a pastry bag for cleaner layers of filling.
• Pipe extra dough into small puffs to bake alongside as bite-sized treats.

What to Avoid

Don’t let these common mistakes spoil your masterpiece:

• Don’t underbake or the pastry will collapse.
• Avoid over-whipping cream; it should be soft, not grainy.
• Don’t add strawberries until ready to serve or they may release juice.

Nutrition Facts

Servings: 8
Calories per serving: 360

Note: Values may vary depending on portion size and ingredients.

Preparation Time

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

Make-Ahead and Storage Tips

You can bake the choux pastry ring a day ahead, store it in an airtight container, and fill it before serving. Whipped cream and strawberries should be added fresh. Leftovers can be refrigerated for up to 24 hours, though the pastry softens slightly.

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

Serve chilled or slightly cool, on a beautiful platter. Add a few extra strawberries on the side and a dusting of powdered sugar. Pair it with hot coffee or a glass of sparkling lemonade for an elegant finish.

Creative Leftover Transformations

If you have leftovers, crumble the pastry and layer it in parfait glasses with extra whipped cream and fruit for a quick and beautiful dessert.

Additional Tips

For an elegant look, drizzle melted white chocolate over the top or add a few mint leaves for color contrast. You can also flavor the whipped cream with a hint of rose water or lemon zest for a unique twist.

Make It a Showstopper

Present your Paris-Brest on a marble platter, with powdered sugar falling like snow over the glossy strawberries. A few sliced almonds scattered around the edges give it a professional touch worthy of any patisserie.

Variations to Try

• Chocolate Paris-Brest: Fill with chocolate whipped cream instead of vanilla.
• Berry Medley: Use a mix of raspberries, blueberries, and strawberries.
• Mini Paris-Brest: Pipe smaller rings for individual servings.
• Lemon Cream Version: Add lemon curd to the whipped cream for extra tang.
• Nutty Twist: Top with pistachios instead of almonds for color and crunch.

FAQ’s

Q1. Can I make the choux pastry ahead of time?
Yes, bake the pastry the day before and fill it fresh before serving.

Q2. How do I prevent the pastry from deflating?
Bake until deeply golden and let it dry in the warm oven with the door slightly open.

Q3. Can I use whipped topping instead of fresh cream?
Freshly whipped cream gives better flavor and texture, but whipped topping works in a pinch.

Q4. What’s the best way to pipe the dough evenly?
Draw a circle on parchment as a guide and pipe around it.

Q5. Can I freeze the pastry?
Yes, bake, cool, and freeze the unfilled ring for up to a month.

Q6. How long does whipped cream hold its shape?
About 24 hours in the fridge if stabilized with powdered sugar.

Q7. Can I add chocolate chips to the cream?
Absolutely, it adds texture and a fun surprise.

Q8. How can I make it gluten-free?
Use a 1:1 gluten-free flour mix for the choux pastry.

Q9. Can I make it dairy-free?
Use dairy-free butter and coconut cream for the filling.

Q10. How can I make the top shiny?
Brush the pastry with an egg wash before baking.

Conclusion

This Paris-Brest Pastry with Whipped Cream and Strawberries is as dreamy as it looks. Light, creamy, and full of bright fruit flavor, it’s a dessert that brings a little bit of Paris into your kitchen. Trust me, one bite and you’ll understand why this pastry has stood the test of time — it’s pure, sweet perfection.

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