Invented to commemorate the famous bicycle race that ran from Paris to Brest, the Paris-Brest is pâte à choux piped to resemble a bicycle tire, covered in toasted almonds and filled with a rich hazelnut cream.
Below you’ll find a visual tutorial on how to pipe and fill your Paris-Brest. Find the Paris-Brest recipe and more tips for making pâte à choux in our 2019 March/April issue!
- Using a permanent marker and a 3-inch round cutter as a guide, draw circles on parchment.
2. Hold tip about ¾ inch above parchment paper, and slowly pipe around drawn circle. Begin to lessen pressure on piping bag as you come to end of circle; then, stop applying pressure, letting it overlap slightly.
3. Wet your finger with water, and smooth down overlap.
4.Using a serrated knife, cut each Paris-Brest in half horizontally.
5. Pipe tall rosettes around bottom half of each Paris-Brest.
6. Cover with top half of each Paris-Brest, and press down gently.