Description
A light and elegant French pastry ring made from golden choux pastry filled with airy whipped cream and fresh strawberries. This Paris-Brest is a fruity twist on a beloved classic, offering a perfect balance of crisp texture and creamy sweetness.
Ingredients
Scale
- 1 cup (240 ml) water
- 1/2 cup (115 g) unsalted butter
- 1 cup (125 g) all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup (240 ml) heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup sliced fresh strawberries
- 1 tablespoon powdered sugar for dusting
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and draw an 8-inch circle as a guide.
- In a saucepan, combine water, butter, and salt. Bring to a boil, then add flour all at once and stir until a smooth ball forms.
- Remove from heat and cool for 5 minutes. Add eggs one at a time, beating until glossy and thick.
- Pipe or spoon the dough into a ring shape on the baking sheet. For a fuller ring, layer two rounds of dough slightly overlapping.
- 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. Cool completely.
- Whip the cream with powdered sugar and vanilla until soft peaks form.
- Slice the pastry horizontally, fill with whipped cream and sliced strawberries, then replace the top half.
- Dust with powdered sugar and serve chilled or at room temperature.
Notes
- Use room temperature eggs for the best dough texture.
- Cool the pastry completely before filling to prevent the cream from melting.
- Chill the mixing bowl before whipping the cream for better results.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 8g
- Sodium: 75mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
Keywords: Paris-Brest, French pastry, whipped cream dessert, strawberry choux pastry, light dessert