Paris Brest

Paris Brest

A Paris Brest has a history behind it which dates back to its creation in 1910. There was a 1,200 km cycling event which started in Paris, went to the city of Brest in Brittany, and then back to Paris again, in 1891. In 1910 a choux pastry in the form of a wheel was created by a pâtissier to commemorate the race, this being named the Paris Brest. This was a high calorie dessert which gave energy to the riders, and soon became very popular and known worldwide. Since those days, the ring of choux has had a few variations in the fillings, different sweet fillings as well as many savoury varieties.

Here I have a sweet version which is filled with a mixture of cream, orange and apricot.

This can be filled with a custard of your choice, but this is just one filling which you may not have tried.

Ingredients

Ingredients

Choux

  • 100 ml water
  • 100 ml milk
  • 80 gr butter
  • 125 gr plain flour (sifted)
  • 4 eggs
  • ½ tsp salt

Filling

  • 200 gr dried apricots
  • Grated rind and juice of 1 orange
  • 1 tblsp sugar
  • 1 tsp vanilla extract
  • 300 ml whipping cream

Topping

  • 200 gr chocolate
  • 2 tblsp roasted flaked almonds.
  • Icing sugar
Paris Brest
Ada Barnett: Farmer at Art
Tested by Ada Barnett in the kitchen of Jeanne d’Moore (Moora, WA)

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