Paris-Brest Pastry with Whipped Cream and Strawberries Recipe
If there’s a single dessert that instantly transports me to a bustling Parisian café, it’s the Paris-Brest Pastry with Whipped Cream and Strawberries. Imagine crisp, golden choux pastry, piped into a whimsical ring, filled with billowing clouds of vanilla-scented cream and crowned with fresh strawberries. This showstopper isn’t just gorgeous to serve—it delicately balances textures and flavors, with every bite offering a satisfying crunch, velvety creaminess, and a sweet-tart burst from the berries. Whether you’re celebrating a special occasion or simply craving a bit of French-inspired magic at home, this Paris-Brest Pastry with Whipped Cream and Strawberries brings bakery-level flair to your own table.
Ingredients You’ll Need
Every element in Paris-Brest Pastry with Whipped Cream and Strawberries serves a delicious purpose—simple pantry staples transform into a dessert that looks (and tastes) straight from a patisserie. Let’s take a closer look at what you’ll need, and why each ingredient truly matters.
- Whole Milk: Adds richness and moisture to the choux pastry, ensuring it bakes up tender yet crisp.
- Water: Lightens the pastry, resulting in that signature airy texture.
- Unsalted Butter: Brings buttery flavor and ensures the pastry puffs up beautifully.
- Granulated Sugar: A touch of sweetness enhances both flavor and browning.
- Salt: Balances the sweet elements and bolsters the overall flavor.
- All-Purpose Flour: The base of your choux, it creates structure without heaviness.
- Large Eggs: Add richness and help set the structure of your pastry once baked.
- Heavy Whipping Cream: The heart of the filling—whips up into dreamy, cloudlike peaks.
- Powdered Sugar: Dissolves seamlessly into the cream and adds subtle sweetness.
- Vanilla Extract: Infuses the whipped cream with warm, fragrant notes.
- Fresh Strawberries: Juicy, sweet, and just a little tart—perfect for a stunning filling.
- Powdered Sugar (for dusting): An elegant finishing touch for your Paris-Brest.
- Sliced Almonds (optional): For a gentle crunch and a nod to classic French presentation.
How to Make Paris-Brest Pastry with Whipped Cream and Strawberries
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. Use a pencil or marker to draw a 7 to 8-inch circle on the underside of the paper as your piping guide—this helps ensure your Paris-Brest Pastry with Whipped Cream and Strawberries has that iconic ring shape, even if you’re making it for the first time. A little prep at this stage guarantees a showstopping result!
Step 2: Make the Choux Pastry Dough
In a medium saucepan, combine the milk, water, butter, sugar, and salt. Bring everything to a gentle boil over medium heat. Once the butter melts and the mixture bubbles, dump in the flour all at once and stir vigorously with a wooden spoon. Keep stirring for about 2 minutes—your dough will pull away from the sides of the pan, forming a lovely smooth ball. Let it cool for about 5 minutes; this ensures your eggs don’t scramble when you add them!
Step 3: Incorporate the Eggs
Add the eggs one at a time, mixing well after each addition. The dough will look lumpy at first but, with perseverance, becomes beautifully smooth and glossy. The final batter should be thick yet pipeable, holding its shape when piped. This is the secret to a Paris-Brest with soft insides and crisp, golden outsides.
Step 4: Pipe and Bake the Pastry Ring
Transfer your dough into a piping bag fitted with a large round or star tip. Pipe a ring following your drawn guide, then a second ring inside the first, and finally, a third ring stacked on top. This triple-layer “crown” is what makes Paris-Brest Pastry with Whipped Cream and Strawberries so visually striking. Bake for 35–40 minutes—resist the urge to peek! When golden and puffed, switch off the oven, crack the door, and let it cool inside for 10 minutes before moving to a wire rack.
Step 5: Make the Whipped Cream Filling
While your pastry cools, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. You want your whipped cream luscious and spoonable, not stiff. At this point, the sweet aroma of vanilla should fill your kitchen—anticipation builds!
Step 6: Assemble the Paris-Brest Pastry with Whipped Cream and Strawberries
Once the pastry ring is completely cool, carefully slice it in half horizontally with a serrated knife. Spread or pipe the whipped cream generously onto the bottom half, then arrange the sliced strawberries over the cream. Gently set the top half back on to create a crown. Complete your masterpiece with a snowy dusting of powdered sugar and a scattering of sliced almonds if you like.
How to Serve Paris-Brest Pastry with Whipped Cream and Strawberries
Garnishes
For that unmistakable Parisian touch, dust the top of the pastry ring generously with powdered sugar. Sliced almonds not only add a crunchy contrast but also elegance—especially if you lightly toast them for extra flavor. And if you’re feeling celebratory, a few extra strawberry slices tucked around the sides make the Paris-Brest Pastry with Whipped Cream and Strawberries utterly irresistible.
Side Dishes
Since the pastry is on the rich and creamy side, pair it with something light and refreshing. A chilled glass of rosé or a frothy cappuccino is classic, while a simple fruit salad or a handful of berries on the side keeps the whole affair feeling bright and balanced. If you’re hosting brunch, fresh-squeezed orange juice or an Earl Grey tea is a subtle, satisfying match.
Creative Ways to Present
For a sophisticated twist, serve individual mini Paris-Brest rings—just pipe smaller circles on the baking sheet and assemble as usual. Or add a drizzle of melted chocolate for a dramatic look. Serving on a vintage cake stand or a big wooden board with whole strawberries and mint leaves around the edges gives that French bakery atmosphere right at your table. Paris-Brest Pastry with Whipped Cream and Strawberries is guaranteed to steal the spotlight!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your Paris-Brest Pastry with Whipped Cream and Strawberries covered in the refrigerator. Because the filling is whipped cream and fresh fruit, eat within 24 hours for the best texture and flavor—the pastry may soften slightly, but it’ll still taste wonderful.
Freezing
You can bake the choux pastry ring ahead, let it cool completely, and freeze it (unfilled) for up to one month! Wrap it tightly in plastic and foil. When ready to serve, let it thaw at room temperature, then add the whipped cream and strawberries fresh. Freezing assembled pastries isn’t recommended, since the cream and berries can lose their texture.
Reheating
If your choux ring has been stored or frozen, refresh it in a 300°F oven for 5–7 minutes to regain some crispness before filling. Don’t reheat filled Paris-Brest Pastry with Whipped Cream and Strawberries, as the cream will melt and the strawberries will lose their shine!
FAQs
Can I use other fruits instead of strawberries?
Absolutely! While strawberries are classic for Paris-Brest Pastry with Whipped Cream and Strawberries, raspberries, blueberries, or even thinly sliced peaches make lovely, seasonal variations. Use what’s freshest and most vibrant.
Why did my pastry deflate after baking?
Often, choux pastry deflates if it isn’t baked all the way through. Make sure your Paris-Brest is puffed, deeply golden, and feels light before turning off the oven—and don’t open the oven too soon, as drafts can cause the pastry to collapse.
Can I add a flavored cream or curd to the filling?
Definitely! Fold a spoonful of lemon curd, raspberry jam, or even chocolate ganache into your whipped cream for an extra burst of flavor. Just be mindful that too much moisture can make the pastry soggy, so keep additions modest and well blended.
How do I get a perfectly even ring shape?
Drawing a guide circle on your parchment and piping slowly, keeping your hand steady, helps tremendously. If your rings aren’t perfectly symmetrical, don’t worry—rustic charm is part of the Paris-Brest Pastry with Whipped Cream and Strawberries’ appeal!
Is this dessert best eaten right away?
Yes! For the ultimate Paris-Brest experience, assemble and enjoy it the same day you make it. The contrast between crisp pastry, ethereal cream, and juicy strawberries is pure joy when fresh.
Final Thoughts
There’s just something magical about making a Paris-Brest Pastry with Whipped Cream and Strawberries at home—it feels special, celebratory, and impresses with every bite. I hope you give this recipe a try and enjoy sharing its classic French charm with your loved ones. Bon appétit!
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Paris-Brest Pastry with Whipped Cream and Strawberries Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6–8 servings 1x
- Diet: Vegetarian
Description
A delightful Paris-Brest pastry filled with luscious whipped cream and fresh strawberries, a classic French dessert perfect for any occasion.
Ingredients
Choux Pastry:
- 1/2 cup whole milk
- 1/2 cup water
- 1/2 cup unsalted butter
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
Filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 cups fresh strawberries (sliced)
Topping:
- Powdered sugar for dusting
- Sliced almonds (optional)
Instructions
- Preheat oven to 400°F: Line a baking sheet with parchment paper and draw a 7–8 inch circle as a guide.
- Prepare Choux Pastry: In a saucepan, combine milk, water, butter, sugar, and salt. Add flour, then eggs one at a time. Pipe the dough into a crown shape on the parchment.
- Bake: Bake for 35–40 minutes until golden. Cool in the oven.
- Whip Cream: Whip cream with sugar and vanilla until soft peaks form.
- Assemble: Slice pastry, fill with whipped cream and strawberries, then top with the other half. Dust with powdered sugar and almonds.
Notes
- For best results, assemble the pastry just before serving to maintain its crisp texture.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 10 g
- Sodium: 140 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 130 mg
