# Paris-Brest

Recipe by [Liam Murphy](https://fridge.menu/en/u/liammurphy)

A French ring-shaped choux pastry filled with lemon-scented mousseline cream, topped with almond flakes and icing sugar.

Servings: 8 · Desserts

Vegetarian · Contains: gluten, milk, nuts, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Paris-Brest](https://image.fridge.menu/adaptations/9z7vd0qe/17535c6d98bba184788bf11b995f8e41a7b6b84822e53d7ad7bbe94819de468b.jpg)

## Ingredients

- 125 ml [Water](https://fridge.menu/en/i/water)
- 90 g [Butter](https://fridge.menu/en/i/butter)
- 1 pinch [Salt](https://fridge.menu/en/i/salt)
- 125 g [Plain flour](https://fridge.menu/en/i/flour)
- 4 pcs [Eggs](https://fridge.menu/en/i/eggs)
- 3 pcs [Egg yolk](https://fridge.menu/en/i/egg-yolk)
- 80 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 15 g [Plain flour](https://fridge.menu/en/i/flour)
- 10 g [Cornflour](https://fridge.menu/en/i/corn-starch)
- 1 pcs [Lemon zest](https://fridge.menu/en/i/lemon-zest)
- 250 ml [Milk](https://fridge.menu/en/i/milk)
- 125 g [Butter](https://fridge.menu/en/i/butter)
- 2 tbsp [Milk](https://fridge.menu/en/i/milk)
- 1 tbsp [Almond flakes](https://fridge.menu/en/i/almond-petals)
- 1 tbsp [Icing sugar](https://fridge.menu/en/i/powdered-sugar)

## Steps

1. Start with the mousseline cream: in a saucepan, combine the egg yolks and caster sugar and whisk vigorously. Add the plain flour and cornflour and whisk until smooth.
2. Heat the milk together with the lemon zest so it releases its aroma, then strain and pour in a thin stream into the egg mixture, whisking continuously.
3. Set the pan over a medium heat and, stirring constantly, bring to the boil. Let the cream thicken, cooking on a low heat for 2-3 minutes. (3 min)
4. Take off the heat and leave the cream to stand for 10 minutes to cool slightly. (10 min)
5. Beat half the butter into the warm cream, cover with cling film and leave to cool completely to room temperature.
6. Add the remaining butter and beat the cream with an electric mixer for 2 minutes, until it turns silky and smooth. (2 min)
7. Chill the mousseline cream for at least 1 hour.
8. Pour the water into a heavy-based saucepan, add the butter and salt. Set over a medium heat, stir with a wooden spoon and bring to the boil.
9. Lower the heat, tip in all the flour at once and beat vigorously. Keep beating for 2 minutes, until the dough comes away from the sides of the pan. (2 min)
10. Transfer the dough to a mixer bowl and beat briefly to let it cool slightly.
11. Beat in the eggs one at a time, mixing well after each addition, until the dough is thick and smooth.
12. Spoon the choux dough into a piping bag, either plain or fitted with a star nozzle.
13. On a sheet of baking paper draw a 20 cm circle, turn the sheet over and pipe a thick ring of choux dough along the circle.
14. Pipe another ring around the first, then a third ring on top of the two previous ones.
15. Brush the surface with a little milk and sprinkle with almond flakes.
16. Heat the oven to 200°C on conventional (top and bottom) heat. Once hot, place the Paris-Brest in the middle of the oven and bake for 20 minutes.
17. Lower the temperature to 175°C and bake for a further 25 minutes. (25 min)
18. Open the oven door slightly to let out the steam, and bake for a further 5 minutes. (5 min)
19. Leave the Paris-Brest to cool in the switched-off oven with the door slightly open.
20. Transfer the ring to a board and cut it in half horizontally with a serrated knife.
21. Spoon the mousseline cream into a piping bag fitted with a star nozzle and generously fill the bottom half of the Paris-Brest.
22. Cover with the top half, dust with icing sugar and serve.

Published 2026-10-07

https://fridge.menu/en/r/paris-brest-9z7vd0qe

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