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
475 ml milk
4 large egg yolks
100 g caster sugar
30 g cornflour
2 Tbsp. plain flour
2 tsp. vanilla bean paste
250 g unsalted butter, softened, plus 1tbsp
100 g smooth almond butter, we used Pip & Nut
250 g strawberries, hulled and thinly sliced
For the choux pastry
75 g unsalted butter, chopped
100 g 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.
Per serving (if serving 10):
Calories: 489
Protein: 9g
Fat: 38g
Saturates: 19g
Carbs: 27g
Total sugars: 14g
Fibre: 3g
69 easy dessert recipes for effortless entertaining, from classic crumbles to showstopping cakes
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
